Ultimate Ahi Tuna Steak Recipe

Dry the tuna. Pat the tuna steaks very dry with paper towels. This is how you get a crisp sear instead of a steamed situation. Season both sides with salt and pepper.

Sesame crust time. Brush each tuna steak lightly with toasted sesame oil. Mix the white and black sesame seeds on a plate, then press the tuna into the seeds on the flat sides (and the edges if you feel like being thorough). Gently pat to help them stick.

Make the sauce mix. In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, garlic, and sriracha if using. In a separate tiny bowl, whisk 1 teaspoon cornstarch with water to make a slurry.

Heat the skillet. Place a cast iron or stainless skillet over medium-high heat for 2 minutes. Add neutral oil and swirl. The oil should shimmer.

Sear fast. Add the tuna and sear 60 to 90 seconds per side for medium-rare, plus a quick 15 to 20 seconds on the edges if you coated them. Watch the sesame crust and adjust the heat if it is getting too dark. If you are using a thermometer, aim to pull the tuna around 115 to 125°F for rare to medium-rare.

Rest, then slice. Rest the tuna for 2 minutes, then slice against the grain into 1/2 inch slices. Do not skip the rest. It keeps the center juicy.

Build the pan sauce. Reduce heat to medium. Pour the soy mixture into the same skillet and simmer 30 seconds. Give the slurry a quick whisk again (it settles fast), then whisk it in gradually and cook 30 to 60 seconds until glossy and slightly thickened. If you want it thicker, mix another 1/2 to 1 teaspoon cornstarch with a splash of water and add a little at a time. Turn off the heat and whisk in the butter until melted.

Serve. Spoon sauce over the sliced tuna. Finish with scallions and a squeeze of lime. Serve immediately with rice, noodles, or crunchy greens.