Tuna Recipe

Prepare tuna

Pat tuna steaks dry with paper towels. Lightly brush both sides with 1 tablespoon olive oil. Season both sides evenly with kosher salt and freshly ground black pepper. If using sesame seeds, spread them on a plate and press each seasoned steak into the seeds to coat one or both sides as desired.

Heat pan

Place a heavy skillet or cast-iron pan over high heat and let it get very hot, about 2–3 minutes. When the pan is shimmering, add the remaining 1 tablespoon olive oil and swirl to coat.

Sear tuna: Add tuna steaks to the hot pan, spacing them so they don't touch. Sear for 1 to 1 1/2 minutes per side for rare (center deep pink), 2 minutes per side for medium-rare. Do not move the steaks while searing so a crust forms. Remove steaks from pan, transfer to a cutting board, and let rest 2 minutes. Squeeze lemon over steaks to taste.

Lower heat to medium. If pan has more than 1 tablespoon fat, wipe out excess but leave browned bits (fond) in pan. Add grated ginger and minced garlic to the pan and sauté 20–30 seconds until fragrant, stirring constantly so they don’t burn.

Whisk together soy sauce, rice vinegar, honey, sesame oil and 2 tablespoons water in a small bowl. Pour mixture into the pan and stir to deglaze, scraping up browned bits with a wooden spoon.

If you prefer a slightly thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry, then stir into the pan sauce. Simmer gently 30–45 seconds until sauce slightly thickens. Taste and adjust seasoning—add a few drops more soy or a squeeze of lemon if desired. Remove from heat.

Slice tuna steaks against the grain into 1/4- to 1/2-inch slices. Arrange mixed salad greens or a scoop of steamed rice on plates.

Place sliced tuna over the greens or rice, spoon warmed soy-ginger sauce over the fish, garnish with scallions and toasted sesame seeds, and serve immediately.