Seared Ahi Tuna

Method

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1. Pat the tuna dry with paper towels. Brush each steak with the soy sauce and sesame oil, sprinkle with the salt, and press the sesame seeds firmly onto all sides, including the edges.

   Mark done

2. Stir the soy sauce, rice vinegar, honey, ginger and spring onion together for the dipping sauce.

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3. Heat a heavy frying pan over high heat for 3 minutes, until it is smoking hot. Add the oil and swirl to coat.

   Mark done Start 3 min timer

4. Lay the tuna in the pan and sear for 1 minute on the first side, until the sesame seeds are golden. Turn and sear for 1 minute on the second side. Use tongs to sear each edge for 10 seconds.

   Mark done Start 1 min timer

5. Move the tuna to a board at once. Slice it against the grain into 1 cm slices with a very sharp knife and fan the slices onto plates.

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6. Serve with the cucumber, dipping sauce and wasabi.

   Mark done

Chef’s Tips

• Buy tuna sold for eating raw, and cook it the day you buy it. Tuna that is raw in the middle needs to be very fresh.
• Get the pan hotter than you think. A pan that is not smoking steams the tuna, turns it grey and cooks it right through.
• Slice with the sharpest, thinnest knife you have, in one pull. Sawing tears the soft flesh.

Common Substitutions & Variations

• Out of spring onion? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• Edamame
• Pickled ginger

Storage & Reheating

Best eaten at once, while still rare. Cooked through it toughens, so it is not worth keeping.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.