Ahi Tuna Steak w/ Tamari & Black Sesame Seeds
This ahi tuna steak is dipped in tamari and apple cider vinegar and crusted in black sesame seeds before being quickly and easily grilled. This recipe is much simpler than it first appears and is sure to impress. I'm quite proud of myself for being able to cook this so well on the first try! Which goes to show just how much you can do it, too.
Equipment
- Small Bowl
- Skillet (preferably cast iron)
- Stovetop
Ingredients
- 2 tbsp. tamari (or soy sauce)
- 2 tbsp. apple cider vinegar
- dash salt
- dash pepper
- 6 oz. ahi tuna steak sushi or sashimi grade
- splash high heat oil for pan
- 3 tbsp. black sesame seeds
Instructions
- Remove the ahi tuna steak from the refrigerator and let rest for about 15 minutes, or until it just about reaches room temperature.
- Pat the tuna dry with a paper towel to remove any excess moisture. Then, dip the tuna into the tamari marinade. Making sure to rotate it so that all sides are lightly coated.
- Place the tuna on a plate or other flat surface and coat with black sesame seeds.It helps to lay down a layer of sesame seeds and press the tuna lightly into them. Then, rotate and do the same all the way around the fish, until the entire fillet is lightly coated.It doesn't have to be perfectly completely coated, but you do want to prevent the fish from touching the skillet directly. So, make sure that it's covered enough to prevent this from happening. Tuna can be seared directly on the skillet, but it will need a much shorter cooking time and may overcook if it isn't coated enough.
- Add a drop of oil to the skillet and preheat over medium heat.
- Add the tuna steak and cook for 2 minutes, or until the outer layer has just begun to turn a whiter hue.
- Flip the fillet and cook another 2 minutes on the other side.
- Remove from heat and let rest a few minutes.
- Slice the ahi tuna steak into 1/4 inch slices. It helps to do this on a slight angle for appearances sake, but that is entirely optional.