Recipe Collector

Directions

1. Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
2. Mix the soy sauce _(2 tablespoons)_, toasted sesame oil _(1 tablespoon)_, honey _(1 tablespoon)_ kosher salt _(1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes)_, pepper _(1/4 teaspoon)_, and cayenne pepper _(1/4 teaspoon)_ until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. **Optional**: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. **Also optional**: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.
3. Heat a medium skillet _(preferably non-stick or a well-seasoned cast iron skillet)_ on medium-high to high until very hot _(or medium medium-high for nonstick)_. I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
4. Add the canola oil _(1 tablespoon)_ to the hot pan. Sear the tuna for 1 - 1½ minutes on each side for medium rare _(2 -2½ minutes for medium-well to well, 30 seconds for very rare. See notes - this will vary based on thickness of the tuna steaks)_. _(Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)_
5. Remove to a cutting board. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.