Name: Seared Ahi Tuna Steaks
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 3 tbsp soy sauce; 1 tsp yuzu juice; 1 tbsp mirin; 1 tsp rice vinegar; 1 tbsp honey; 2 ahi tuna steaks (about 6 oz each); 2 tbsp neutral oil, divided; 2 tbsp togarashi seasoning; 1 tbsp chopped green onions, for garnish; 1 tsp sesame seeds, for garnish

1

In a small bowl or measuring cup, combine soy sauce, yuzu juice, mirin, rice vinegar, and honey. Whisk together and set aside.

2

Pat the ahi tuna steaks completely dry with a paper towel.

3

Coat the tuna steaks with about 1 tbsp of oil. Season generously on all sides with togarashi seasoning, pressing it gently into the fish.

4

Heat the remaining oil in a skillet over high heat. Once hot, carefully place the tuna steaks in the pan and sear for about 45 seconds on each side for a rare center.

5

Immediately transfer the seared tuna to a plate and place in the refrigerator for about 3 minutes to stop the cooking process.

6

Remove the chilled tuna from the fridge and slice it thinly against the grain.

7

To serve, pour the prepared sauce into a shallow bowl and arrange the sliced tuna on top.

8

Garnish with chopped green onions and sesame seeds before serving.