1 teaspoon Cornstarch mixed with 1 tablespoon cold water
4 (6-ounce) Ahi Tuna Steaks, 1.5 inches thick
2 tablespoons Avocado Oil
1 teaspoon Kosher Salt
1 teaspoon Coarsely Ground Black Pepper
Toasted sesame seeds for garnish
Thinly sliced scallions for garnish
Instructions
Remove ahi tuna steaks from the fridge 15 minutes before cooking. Pat them completely dry with paper towels and season all sides with kosher salt and black pepper.
In a small saucepan, combine soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, ginger, and sriracha. Bring to a simmer over medium heat for 3-4 minutes.
Whisk in the cornstarch slurry and continue to simmer for 1-2 minutes until the glaze thickens enough to coat a spoon. Remove from heat.
Heat a cast-iron skillet over high heat. Add avocado oil and heat until shimmering and almost smoking.
Carefully place the tuna steaks in the hot pan. Sear for 60-90 seconds per side for a rare center. The seared edge should be about 1/4 inch thick.
Immediately remove the tuna from the pan and place it on a cutting board to rest for at least 5 minutes.
Using a very sharp knife, slice the tuna against the grain into 1/4-inch thick pieces.
Arrange the slices on a plate, drizzle with the warm ginger chili glaze, and garnish with toasted sesame seeds and scallions. Serve immediately.
Notes
For the best results, use a cast-iron skillet. Its ability to retain high heat is crucial for achieving the perfect sear without overcooking the center of the tuna.