Seared Ahi Tuna (Sesame–Togarashi Crust)
Quick-seared ahi with a shoyu-ginger marinade and sesame–togarashi crust. Hot pan, crisp edges, ruby center—step-by-step simple and ono.
Ingredients
- 2ahi tuna steaks (6–8 oz each; 1–1¼-inch thick)
- 1 tbspavocado oil ( (high smoke point)), for searing
- 3 tbspshoyu (soy sauce)
- 1 tbspfresh ginger ( (about 1-inch piece)), minced
- 2 cloveGarlic, minced
- 1 tspSesame Oil
- 1stalk green onion ( ), thinly sliced
- ⅓ cuproasted sesame seeds (white/black mix if you have)
- 1 tbspBrown Sugar
- 1 tspGarlic Powder
- 1 tspOnion Powder
- 1 tspGarlic Salt
- 1 tspshichimi togarashi (Japanese 7-spice; reduce to 1/2 tsp for milder heat)
- Green Onions, sliced
- flaky sea salt or kosher salt
- lemon wedges or ponzu
- bed of fresh greens
Instructions
- 1
Transfer to a board, rest 1–2 minutes, then slice into 1/2–1-inch pieces. Finish with green onion and a pinch of sea salt or flaky kosher salt. Serve immediately and enjoy!
- 2
In a small bowl, mix the marinade: shoyu, minced ginger, minced garlic, sesame oil, and sliced green onion.
- 3
Add ahi to the marinade and let sit for 10 minutes at room temp while you prep the rub and heat the pan.
- 4
In a shallow dish, combine the sesame–togarashi rub: sesame seeds, brown sugar, garlic powder, onion powder, garlic salt, and shichimi togarashi.
- 5
Lift ahi from the marinade (let excess drip) and press all sides into the sesame rub to coat evenly.
- 6
Heat a nonstick or well-seasoned pan over medium-high to high heat until very hot. Add avocado oil; when it shimmers, lay in the steaks.
- 7
Sear 30–45 seconds per side for rare (ruby center) or 45–60 seconds for medium-rare, depending on thickness. Use tongs to briefly sear the edges (10–15 seconds) if desired.
- 8
Transfer to a board, rest 1–2 minutes, then slice into 1/2–1-inch pieces. Finish with green onion and a pinch of flaky salt. Serve immediately.