Seared Tuna Recipe

Prepare the tuna

Pat the tuna loin dry with paper towels. Trim away any silver skin or dark veins and shape into a neat rectangular/oval portion about 1 to 1 1/2 inches thick so it sears evenly.

Make the marinade

In a shallow dish combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp freshly ground black pepper. Stir to combine.

Marinate briefly

Place the tuna in the dish and spoon marinade over it to coat all sides. Marinate for 10–15 minutes at room temperature (no longer than 30 minutes) — just long enough to season the surface without cooking the interior.

Prepare sesame coating

On a plate combine 2 tbs white sesame seeds and 1 tbs black sesame seeds. Spread into an even layer.

Coat the tuna

Remove tuna from marinade and let excess drip off. Lightly season all sides with 1/2 tsp kosher salt. Press the longer sides and top of the tuna gently into the sesame seeds to adhere a thin coating; leave the sides you plan to slice through sparingly coated so you get a clean cut if desired.

Heat the pan

Heat a heavy skillet (preferably cast iron or stainless steel) over high heat until very hot, about 2–3 minutes. Add 2 tbs neutral oil and swirl to coat. The oil should shimmer but not smoke aggressively.

Sear the tuna

Place the tuna in the pan, sesame‑coated side down. Sear for 25–30 seconds without moving to develop a deep golden crust. Flip and sear the next sesame‑coated side for 25–30 seconds. If the loin is 1–1.5 inches thick and you prefer rare center, you should only need 25–30 seconds per side; for medium‑rare add an extra 15–20 seconds per side. During the last 10 seconds, add 1 tbs butter to the pan and spoon the foaming butter and oil over the top of the tuna to finish and add flavor.

Rest

Transfer the tuna to a cutting board and let rest for 3–4 minutes to allow carryover warmth to even out. Resting keeps juices inside and makes slicing cleaner.

Make quick garnish/sauce

While the tuna rests, whisk together 1 tbs fresh lemon juice with a pinch of the reserved marinade (or a teaspoon soy if none reserved). If using, whisk in 1/2 tsp wasabi paste for heat. Adjust to taste.

Slice and plate

With a very sharp knife, slice the tuna across the grain into 1/4‑inch to 1/2‑inch slices. Arrange slices on a warm plate. Drizzle lightly with the lemon‑soy/wasabi sauce, scatter sliced scallions (2 tbs), microgreens or cilantro, and place pickled ginger on the side.

Serve

Serve immediately while the crust is hot and the center is rare to medium‑rare. Offer extra soy, wasabi and lemon on the side. Leftovers (if any) are best eaten cold or gently warmed; avoid reheating aggressively to preserve texture.