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Ingredients
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Ahi Tuna
Accompaniments & Sauce
Method
Ahi Tuna
Prepare tuna
Remove the ahi tuna from the refrigerator 15 minutes before cooking to bring it closer to room temperature. Pat the tuna dry very well with paper towels to remove surface moisture—this helps achieve a good sear.
Season and seed
Lightly season all sides of the tuna with kosher salt and freshly ground black pepper. If using sesame seeds, spread them on a plate and press each side of the tuna gently into the seeds so they adhere evenly, leaving the center mostly bare to show the fish when sliced.
Sear tuna
Carefully place the tuna in the hot pan. Sear for 30–40 seconds per side for a rare center (adjust to 45–60 seconds per side for medium-rare depending on thickness). Use tongs to turn the tuna and sear the edges briefly (10–15 seconds) to create an even crust. The goal is a browned exterior and raw center.
Rest and slice
Transfer the tuna to a cutting board and let it rest 2 minutes (resting is brief to keep the center rare). Using a very sharp knife, slice the tuna against the grain into 1/4-inch to 1/2-inch slices. Wipe the knife between passes for clean slices.
Accompaniments & Sauce
Make the sauce
In a small bowl, whisk together the soy sauce, lime juice, mirin (or rice vinegar), toasted sesame oil, grated ginger, and minced garlic until combined. Taste and adjust: add more lime for brightness or a pinch of sugar if you want a slightly sweeter balance.
Plate and garnish
Arrange slices of seared ahi on a serving plate. Drizzle some of the sauce over the fish and serve remaining sauce on the side for dipping. Sprinkle thinly sliced scallions and optional sesame seeds over the fish. Add a small dollop of wasabi and pickled ginger on the side if desired.
Serving suggestions
Serve immediately while exterior is warm and center remains cool and rare. This pairs well with a simple green salad, steamed rice, or lightly dressed seaweed salad.