Tuna Recipe

Prep tuna

Pat the tuna steaks dry with paper towels. Trim any ragged edges and season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper.

Marinate quickly

Place the tuna steaks in a shallow dish or zip-top bag. Combine the soy sauce, sesame oil, honey, grated ginger, and minced garlic in a small bowl and pour over the tuna. Turn the steaks to coat evenly. Let rest at room temperature for 10–15 minutes (no more than 30 minutes).

Sear

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbs olive oil and swirl to coat. Remove tuna from the marinade (reserve marinade) and place steaks in the pan. Sear for about 1½ to 2 minutes per side for rare-medium-rare (center pink). For medium, sear 3 minutes per side. Avoid overcooking to keep tuna tender. During the last 30 seconds, squeeze the juiced lemon over the steaks.

Rest

Transfer the seared tuna to a cutting board and let rest 3–4 minutes. This helps redistribute juices and finish cooking gently.

While the tuna rests, quickly heat the reserved marinade in the same skillet for 1 minute to warm and slightly reduce (optional step to use marinade as a sauce). Slice the tuna steaks across the grain into ¼–½ inch slices.

Arrange mixed salad greens or steamed rice on plates. Fan the sliced tuna over the greens or rice. Drizzle the warmed marinade lightly over the tuna (if used). Sprinkle toasted sesame seeds and chopped scallions on top. Add additional lemon wedges at the side for squeezing. Serve immediately.