Ahi Tuna Steak* Recipe

Prepare Tuna

Pat the ahi tuna steaks dry with paper towels. Season both sides lightly with kosher salt and black pepper.

Brush both sides of each steak with a thin layer of neutral oil to help the rub adhere and to assist searing.

Make Rub

In a small bowl combine shichimi togarashi, crushed toasted sesame seeds, ground ginger and garlic powder. Mix until uniform.

Press the rub evenly onto both large faces and the edges of each oiled tuna steak, creating a roughly 1/8-inch coating. Do not over-press the top crust on the very thin edges.

Combine Glaze Ingredients

In a small saucepan combine soy sauce, mirin, rice vinegar, grated ginger, minced garlic, and brown sugar (or honey). Stir to dissolve the sugar.

Bring the mixture to a gentle simmer over medium-low heat for about 2 minutes to meld flavors.

Thicken Glaze

Whisk cornstarch with cold water to make a slurry, then slowly whisk into the simmering sauce. Continue simmering 1 minute until slightly thickened. Remove from heat and whisk in sesame oil. Taste and adjust: add a little more sugar for sweetness or a splash more rice vinegar for brightness. Set aside and keep warm.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 3–4 minutes. Add 1 tbs neutral oil and swirl to coat.

Sear the tuna steaks: place each steak in the pan and sear WITHOUT moving for 45–60 seconds to form a dark crust. Flip and sear the second side 30–45 seconds for rare (adjust 15–30 seconds longer per side for medium–rare). The goal is a deeply seared exterior with an opaque thin band and a raw center.

If making multiple batches, wipe the pan briefly and reheat oil between batches so searing remains hot.

Transfer seared steaks to a resting board or plate and let rest 2 minutes. Spoon a tablespoon of the ginger soy glaze over each steak and allow it to set for 30 seconds.

Slice the tuna against the grain into 1/4-inch thick slices. Arrange on plates, drizzle with additional glaze to taste, and sprinkle with sliced scallions and toasted sesame seeds. Serve with lime wedges and optional microgreens or cucumber.