Ingredients:

  • 4 (6-ounce) ahi tuna steaks
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 green onion, finely chopped, for garnish

Instructions:

  1. Combine soy sauce, Dijon mustard, honey, sesame oil, and rice vinegar in a small bowl. Whisk until well combined.
  2. Season the tuna steaks generously with salt and pepper. Place in the fridge for 30 minutes to firm up (optional).
  3. Preheat the skillet over medium-high heat. Add vegetable oil, heating until it shimmers.
  4. Place the tuna steaks in the pan. Sear for 1-2 minutes on each side, until a crust forms but the center remains rare.
  5. Brush the glaze over the tuna steaks during the last minute of cooking, allowing it to caramelize slightly.
  6. Remove the steaks from the pan. Let rest for 2 minutes before slicing against the grain. Garnish with chopped green onion.