Sesame Crusted Tuna Steaks

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• 4 each ahi tuna steaks (about 1.5-inch thick thawed, if using frozen)
  Ingredient note

  Source: 4 ahi tuna steaks (about 1.5-inch thick thawed, if using frozen)
• 2 tablespoons vegetable oil
  Ingredient note

  Source: 2 tablespoons vegetable oil
• 3 tablespoons low sodium soy sauce
  Ingredient note

  Source: 3 tablespoons low sodium soy sauce
• 1 tablespoon sesame seed oil
  Ingredient note

  Source: 1 tablespoon sesame seed oil
• 1 tablespoon mirin
  Ingredient note

  Source: 1 tablespoon mirin
• 1 tablespoon honey
  Ingredient note

  Source: 1 tablespoon honey
• 1 tablespoon rice vinegar
  Ingredient note

  Source: 1 tablespoon rice vinegar
• ¼ teaspoon + ½ teaspoon salt
  Ingredient note

  Source: ¼ teaspoon salt; Source: ½ teaspoon salt
• ¼ cup black and white sesame seeds
  Ingredient note

  Source: ¼ cup black and white sesame seeds
• 1 teaspoon garlic powder
  Ingredient note

  Source: 1 teaspoon garlic powder
• ½ teaspoon fresh ground black pepper
  Ingredient note

  Source: ½ teaspoon fresh ground black pepper

1. Prep the tuna. Pat dry the ahi tuna steaks with paper towels, then place them in a large plastic zip-top bag.
2. Make the marinade. In a small mixing bowl, whisk together the soy sauce, sesame seed oil, mirin, honey, rice vinegar, and salt; remove half of the sauce/marinade and transfer it to a small serving bowl. Set it aside.
3. Combine. Pour the remaining marinade into the plastic bag with the tuna. Close the bag and massage the liquid around to coat the tuna steaks. Let stand 10 minutes. (You can also refrigerate them overnight.)
4. Prepare the sesame crust. In the meantime, in a small bowl, combine the sesame seeds, garlic powder, salt, and pepper.
5. Prep the tuna steaks for cooking. Remove the tuna steaks from the bag, sprinkle all sides of the tuna with the sesame seed mix, pressing down to adhere.
6. Heat the oil. Heat a cast iron skillet over medium-high heat until very hot. Add 2 tablespoons of vegetable oil to the hot skillet and heat it up.
7. Sear. Place the tuna steaks in the hot pan, pressing them down with a metal spatula; cook for about 1 to 1½ minutes per side for rare, or 2 minutes for medium. I suggest cooking two tuna steaks at a time. Using tongs, sear the sides for about 20 to 30 seconds per side, while holding the fish with the tongs.
8. Let them rest before slicing and serving. Transfer the tuna steaks to a cutting board and let them rest for 3 minutes. Using a sharp knife, slice the tuna steaks and then serve them with the reserved sauce.