Seared Tuna Recipe

Prepare tuna

Pat the tuna loin dry with paper towels. Trim any sinew or uneven edges so you have a neat rectangular or cylindrical piece about 1 to 1 1/2 inches thick.

Make marinade

In a shallow dish or bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and black pepper until combined.

Place the tuna in the shallow dish and turn to coat. Let the tuna sit in the marinade for 5–10 minutes at room temperature (do not marinate for more than 15 minutes — you want flavor on the surface but not fully cured throughout). Remove tuna from marinade and pat lightly dry, reserving any leftover marinade for a finishing drizzle or discard.

Toast sesame seeds

Heat a small dry skillet over medium heat. Add white and black sesame seeds and toast, stirring constantly, until fragrant and lightly golden, about 1–2 minutes. Transfer to a plate to cool.

Coat tuna

Place the toasted sesame seeds on a plate and press each face and the sides of the tuna into the seeds to create an even crust. Reserve a small amount of seeds for garnish if desired.

Heat pan

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

Sear tuna

Carefully place the tuna in the hot pan and sear without moving for 30–45 seconds to achieve a dark crust. Using tongs, rotate the tuna and sear each side for 20–30 seconds, including the edges, until the exterior is well browned and crusted while the center remains rare (internal temperature about 115–120°F / 46–49°C for rare). Total cook time will be roughly 1.5–2 minutes depending on thickness and heat.

Finish with butter (optional)

If using butter, reduce heat to medium-low, add the butter to the pan and spoon the melted butter over the tuna for 10–15 seconds to add gloss and flavor. Remove tuna to a cutting board immediately.

Season lightly with flaky salt while still hot and allow the tuna to rest for 1–2 minutes before slicing. Squeezing a little lime or lemon over the top brightens the flavor.

Slice

Using a very sharp knife, slice the tuna across the grain into 1/4-inch to 1/2-inch thick slices. Wipe the knife between cuts for clean slices.

Plate

Arrange slices over mixed greens or alongside steamed rice/soba noodles. Drizzle a little reserved marinade (if saved and heated) or a light splash of soy or citrus over the tuna. Garnish with sliced scallions, extra sesame seeds, and lime/lemon wedges. Serve immediately with pickled ginger or wasabi on the side if desired.

Leftovers: store cooled sliced tuna in an airtight container in the refrigerator up to 24 hours. Best eaten same day.