Ingredients
Scale
- 1 pound sushi-grade tuna loin
- 1/2 cup sesame seeds (mixed black and white)
- 2 tablespoons olive oil
- For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- Green onions, thinly sliced, for garnish
Instructions
- Pat the tuna loin dry with paper towels.
- Spread the sesame seeds on a plate.
- Roll the tuna loin in the sesame seeds, pressing gently to coat all sides evenly.
- Heat the olive oil in a non-stick skillet over high heat.
- Once the oil is shimmering, carefully place the tuna in the skillet.
- Sear each side for 30-60 seconds, or until a crust forms and the edges are cooked, leaving the center rare.
- Remove the tuna from the skillet and let it rest on a cutting board for a few minutes.
- While the tuna rests, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, minced garlic, honey, and sesame oil.
- Slice the rested tuna into 1/4-inch thick pieces.
- Arrange the tuna slices on a serving platter.
- Drizzle with the soy-ginger sauce or serve the sauce on the side for dipping.
- Garnish with thinly sliced green onions.
Notes
- Use high-quality, sushi-grade tuna for this recipe.
- Do not overcook the tuna; the center should remain rare.
- Adjust the amount of ginger and garlic in the sauce to your preference.
- You can prepare the sauce ahead of time and store it in the refrigerator.
- Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Pan-searing
- Cuisine: Japanese
- Diet: Low Calorie
Nutrition
- Serving Size: 4 oz (approx.)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 45mg