2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
2 Tbsp dark sesame oil
2 Tbsp soy sauce
1 Tbsp of grated fresh ginger
1 clove minced garlic
1 green onion (scallion) thinly sliced (reserve a few slices for garnish)
1 teaspoon lime juice
Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for an hour minimum.
Heat a non-stick pan over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side (a little longer if you want the tuna less rare.)
Remove from pan and slice into 1/4-inch thick slices.
Sprinkle with a few green onion slices.
Recipe inspired by Elise Bauer,