Seared Ahi Tuna

Ingredients

• 2 pounds sashimi-grade ahi tuna steaks (or yellowfin (if your ahi comes in slabs like mine, cut into 1 ½ inch steaks))
• ¼ cup soy sauce (GF if needed)
• 2 tablespoons miso paste
• 4-6 cloves garlic (smashed)
• ¾ cup sesame seeds (any color)
• 1 tablespoon sesame oil

Instructions

1. 1

   Most of the time, Ahi tuna, AKA yellowfin, is sold in 1-1 ½ inch steaks. However, nice fish markets may sell it in large triangular fillets. If you buy good quality tuna as a large fillet, slice it into 1 ½ inch steaks before marinating and cooking.

2. 2

   Mix the marinade in a large Ziploc bag. Zip it tight and shake it to combine. Place the steaks in the bag and let them marinate for at least 10 minutes but up to an hour.

3. 3

   Meanwhile, set a large cast-iron skillet on the stovetop and add sesame oil to it. Then set out a shallow bowl with the sesame seeds.

4. 4

   Once the tuna steaks have marinated, take them out of the marinade and pat them dry with a paper towel. *This step is important to ensure that the crust is crispy.

5. 5

   Turn the stove on high heat. Once the sesame oil starts to smoke a little, place the tuna steaks in the hot pan and sear for 1 minute per side. *When using good quality tuna, you do not want to fully cook the tuna. Do you want it to be raw on the inside and crispy around the edges.

6. 6

   Allow the tuna to rest for 2-3 minutes, then slice it against the grain into thin strips. Serve as-is with a side of soy sauce, or place over salads, rice bowls, or sautéed vegetables.