Seared Tuna Recipe

Pat dry and season

Remove the tuna from the refrigerator 15–20 minutes before cooking to come closer to room temperature. Pat the tuna very dry with paper towels. Sprinkle kosher salt and freshly ground black pepper evenly over all sides, pressing lightly so seasoning adheres.

Prepare sesame crust

On a shallow plate, mix white and black sesame seeds. Press the two broader faces and edges of the seasoned tuna into the sesame seeds so they form an even, thin crust on the sides and top/bottom (leave a little of the center uncrusted if you prefer). Press firmly so seeds stick.

Make marinade/sauce

Whisk together soy sauce, mirin, rice vinegar, sesame oil, grated ginger, minced garlic, honey (or maple syrup), and sriracha (if using) in a small bowl. Taste and adjust: add a little more honey for sweetness or more rice vinegar for brightness. Reserve about 1 tablespoon of sauce for finishing and use the rest as a light dipping sauce or to briefly marinate the tuna.

Optional short marinade

If you want extra flavor throughout, place the sesame-crusted tuna in a shallow dish and pour 1–2 tablespoons of the prepared sauce over the top, turning to coat. Marinate for 10–15 minutes maximum — because tuna is delicate, avoid longer marinating times which can alter texture.

Heat the pan

Set a heavy skillet (cast-iron or stainless steel) over high heat. Add the neutral cooking oil and heat until the oil shimmers and is just beginning to smoke — about 2–3 minutes. The pan must be very hot to achieve a quick sear.

Sear the tuna

Carefully place the tuna steak in the hot pan. Sear without moving for 30–45 seconds to create a dark crust (for rare center). Using tongs, flip and sear the opposite face for another 30–45 seconds. Sear the edges quickly (5–10 seconds per edge) to set the crust. For medium-rare, increase searing time to about 60–75 seconds per side depending on thickness (1" thick tuna: 30–45s per side = rare; 60s = medium-rare).

Rest and slice

Transfer tuna to a cutting board and let rest for 1–2 minutes (this keeps it tender and allows juices to redistribute). Using a very sharp knife, slice across the grain into 1/4"–1/2" slices. Wipe the knife between cuts for clean slices.

Plate and finish

Arrange slices on a serving plate. Drizzle reserved marinade/sauce lightly over the slices or serve on the side for dipping. Sprinkle sliced green onions and microgreens or cilantro over the top. Serve with lemon or lime wedges for a bright squeeze of citrus.