Ingredients
Main Ingredients
- 1/2 lb (8 oz) sushi grade ahi tuna
- 1/4 cup sesame seeds
- 3 tablespoons olive oil
- 1 teaspoon sesame oil
- 3 cloves garlic (peeled and thinly sliced, divided)
- 1/2 teaspoon grated ginger
- 2 tablespoons soy sauce
- Juice of 1/2 a lemon
- 3 sprigs cilantro
- 1 fresno chili (or substitute jalapeno, thinly sliced)
- 1 scallion (thinly sliced)
- Kosher salt
- Freshly ground black pepper
Instructions
- Coat the Tuna: Roll the sushi-grade ahi tuna in the sesame seeds, pressing lightly to ensure the fish is evenly coated on all sides with the sesame seeds.
- Sear the Garlic and Tuna: Heat olive oil and sesame oil in a pan over high heat. Add three-quarters of the sliced garlic and cook until the garlic turns golden brown, then remove it with a slotted spoon to prevent burning and set aside. Add the tuna to the hot pan and sear each side for about 15-20 seconds to achieve a rare center, then remove and place on a plate.
- Prepare the Dressing: In a bowl, whisk together the grated ginger, soy sauce, lemon juice, and the remaining sliced garlic. Season the dressing with kosher salt and freshly ground black pepper to taste.
- Slice and Plate the Tuna: Thinly slice the seared ahi tuna. Divide the slices evenly between plates and drizzle the prepared dressing over the tuna.
- Garnish and Serve: Garnish the plated tuna with cilantro sprigs, sliced scallion, fresh chili slices, and an extra drizzle of olive oil. Serve immediately for the best flavor and texture.
Notes
- Use sushi-grade ahi tuna to ensure safety and the best flavor for raw or lightly cooked dishes.
- Be careful not to overcook the tuna; it should be seared quickly to keep the center rare and tender.
- Adjust the amount of chili based on your preferred level of heat.
- For a gluten-free version, use tamari or a gluten-free soy sauce.
- Serve immediately after searing for optimal freshness and texture.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
