INGREDIENTS
2 Tbsp regular strength soy sauce, or gluten-free tamari sauce
2 Tbsp freshly squeezed lemon juice
1 Tbsp Asian toasted sesame oil
2 tsp garlic powder
2 tsp granulated sugar
1 tsp kosher salt
1 tsp freshly cracked black pepper
2 ½ pounds fresh ahi tuna steaks, about 1 1/2 - 1 2/3“ thick
3 Tbsp canola or vegetable oil, for searing
Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.
DIRECTIONS
In a bowl, whisk together the first 7 ingredients to make a 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 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 seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
Serve chilled or at room temp. Sprinkle with sesame seeds and cilantro or green onions, if desired.
