4 x 6oz Ahi tuna steaks from your local Fisherman’s Market
1 tsp coarse kosher salt
Freshly ground black pepper to taste
¼ cup toasted sesame seeds or a mix of white and black sesame seeds
1-2 tbsp avocado oil
½ cup fresh cilantro leaves
1- inch fresh ginger
1-2 garlic cloves
2 tbsp soy sauce
2 tbsp water
2 tsp toasted sesame oil
1 tsp brown sugar or honey
To prepare the dipping sauce, finely chop cilantro. Using a microplane, grate the ginger and garlic into a small bowl. Add cilantro, soy sauce, water, brown sugar and sesame oil into the bowl and mix well.
To sear the tuna, season tuna steaks with salt and pepper, and coat the steaks with sesame seeds on both sides, pressing them down to stick to the fish.
Heat a medium stainless steel or cast-iron skillet over medium-high heat. Add the oil to the heated skillet.
When the oil is shimmering hot, add tuna steaks and sear for 1-1.5 minutes. Flip and sear for another 1-1.5 minutes. (Feel free to cook a little longer to your desired doneness.)
At the last 30-seconds of cooking, add about half of the dressing into the skillet with tuna steaks. Cook for a few seconds, flip and sear for another couple of seconds.
Remove the steaks onto a clean plate, slice and serve!
Side dish ideas: plain brown or white rice, thinly sliced carrots and daikon, shredded lettuce, or thinly sliced cabbage.