📖 Instructions

1. Prepare the Tuna: Ensure your tuna steak is sushi-grade and very fresh. Pat it dry with paper towels. This helps with searing.
2. Slice the Tuna: Using a sharp knife, slice the tuna steak into even pieces about ½ inch thick. Uniform slices ensure even cooking.
3. Make the Marinade: In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, ginger, and garlic. The aroma should be fragrant and inviting.
4. Marinate the Tuna: Place the sliced tuna in a large bowl and pour the marinade over it. Gently toss to coat each slice evenly. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. Don't marinate for too long, as the soy sauce can cure the fish.
5. Toast the Sesame Seeds: While the tuna is marinating, toast the sesame seeds in a dry skillet over medium heat. Stir constantly until they are golden brown and fragrant. This usually takes 2-3 minutes. Be careful not to burn them!
6. Sear the Tuna: Heat a heavy skillet or pan (cast iron works great) over high heat until it’s smoking hot. Add a tablespoon of oil (vegetable or canola oil works well).
7. Sear Quickly: Carefully place the marinated tuna slices in the hot skillet, ensuring they aren’t overcrowded. Sear for only 10-15 seconds per side. The goal is to sear the outside while keeping the inside rare.
8. Remove and Cool: Immediately remove the seared tuna slices from the skillet and place them on a cutting board to cool slightly.
9. Slice and Serve: Slice the seared tuna into thinner slices, about ¼ inch thick. Arrange the slices on a serving plate.
10. Garnish: Sprinkle the toasted sesame seeds and chopped green onions over the tuna slices.
11. Serve Immediately: Serve the tuna tataki immediately with a side of wasabi and pickled ginger, if desired. Enjoy!