Scale

2 ahi tuna steaks (150g each)

2 tbsp sesame oil

1 tbsp soy sauce

1 tbsp ponzu sauce

1/2 tsp wasabi

1 tsp sesame seeds (black & white)

1/2 tsp furikake

1/2 tsp grated ginger

1 clove garlic, minced

Salt & black pepper to taste

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Pat tuna dry. Season with salt, pepper, sesame seeds, and furikake.

Heat a non-stick or cast-iron pan over high heat. Add 1 tbsp sesame oil.

Sear tuna steaks 1–2 minutes per side for medium-rare. Do not overcook.

Let rest 2–3 minutes. Slice against the grain using a sharp knife.

Serve with soy or ponzu sauce. Garnish with sesame oil, seeds, and wasabi if desired.

Use sushi-grade tuna for best results. Pairs well with sushi rice, avocado salad, or cucumber slaw. For variety, try grilling or making poke bowls.