Seared Tuna Steaks

Seared Tuna Steaks
Author: Chef JR Jacobson
Photograph: Xuan Huang

Meet the new tuna. It's better than the old tuna, but it's still tuna.



2 servings

2  (4-ounce) Ahi Tuna Steaks, 1-inch thick

¼  cup soy sauce

2  tablespoons olive oil

2  tablespoons honey

½  teaspoon kosher salt

½  teaspoon ground black pepper

½  teaspoon Sriracha hot sauce

2  tablespoons canola oil


step 1.

Pat tuna steaks dry with a paper towel. Place into a sealable container or Ziplock bag.

step 2.

In a small mixing bowl combine, soy sauce, honey, salt pepper and Sriracha. Slowly pour in olive oil, whisking constantly, until combined. Pour over tuna steaks, reserving 2 tablespoons of mixture to drizzle on top after searing. Place tuna steaks into refrigerator for at least 10 minutes, up to 30 minutes.

step 3.

In a large skillet, over medium-high heat, heat canola oil. Remove tuna steaks from marinade, add to skillet, cook, 1 to 1 ½ minutes per side until evenly seared for a medium rare.

step 4.

Transfer to cutting board, thinly slice, serve immediately. Garnish with sesame seeds, green onions and fresh lime juice, if desired.