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Ingredients
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Tuna and Marinade
Sesame Crust & Oil for Searing
Garnish & Serving
Method
Tuna and Marinade
Prepare tuna
Pat the ahi tuna loin dry with paper towels. Trim any sinew or brown edges and shape into a neat rectangular steak about 1 to 1¼ inches thick.
Make marinade
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, mirin, grated ginger, minced garlic, kosher salt, and freshly ground black pepper until combined.
Marinate briefly
Place the tuna in a shallow dish or zip-top bag and pour 2 tablespoons of the marinade over it, turning to coat. Reserve the remaining marinade for serving (about 1 tablespoon). Marinate in the refrigerator for 10–20 minutes maximum — the goal is flavor, not to cure the fish.
Sesame Crust & Searing
Toast sesame seeds
Heat a small dry skillet over medium heat. Add white and black sesame seeds and toast, stirring or shaking the pan, until fragrant and lightly golden (2–3 minutes). Transfer to a plate to cool.
Crust the tuna
Spread the toasted sesame seeds on a plate. Remove the tuna from the marinade and lightly press both long sides and the two short edges into the seeds so they form an even crust on the exterior while leaving the center mostly uncovered.
Sear the tuna
Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add the neutral oil and swirl to coat. Place the sesame-crusted tuna in the pan and sear without moving: 20–30 seconds per side for rare (aim for deep pink center), 40–60 seconds per side for medium-rare. Use tongs to quickly sear the edges (10–15 seconds) to toast seeds there as well. Do not overcook — ahi is best served rare to medium-rare.
Rest
Transfer the seared tuna to a cutting board and let rest 2 minutes to allow carryover heat to settle.
Garnish & Serving
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 passes for clean cuts.
Plate
Arrange slices on a serving plate or over a bed of microgreens. Drizzle the reserved marinade (or 2–3 tablespoons of it) over the slices or serve it on the side as a dipping sauce.
Finish and serve
Garnish with sliced scallions, pickled ginger, a small dab of wasabi if using, and lemon or lime wedges. Serve immediately while tuna is warm with sesame crust and the reserved dipping sauce.