INGREDIENTS
2 Tbsp regular strength soy sauce, or gluten-free tamari sauce
1 Tbsp Asian toasted sesame oil, found in the Asian aisle
2 tsp garlic powder
2 tsp granulated sugar
1 tsp kosher salt
1 tsp freshly cracked black pepper
2 Tbsp freshly squeezed lemon juice
Ahi Tuna:
2 1/2 lbs. fresh ahi tuna steaks, about 1 1/2 - 1 2/3 inches thick
3 Tbsp canola or vegetable oil, for searing
Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.
Optional: Sriracha mayo for drizzling
DIRECTIONS
In a bowl, whisk together the first 7 ingredients to make the marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours, up to overnight; turn fish over at least once in the middle of marinade time.
Heat 3 Tbsp oil in a large heavy skillet – use aluminum or stainless steel; not nonstick, as it won’t sear – until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
Transfer fish to a large cutting board and let rest/cool 10 minutes. Use a very sharp knife (serrated works well) to slice thinly across the grain.
Serve chilled or at room temp. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.
