- 4 (6 ounce) ahi tuna steaks
- 1/2 cup soy sauce
- 2 tablespoons honey
- 1/4 cup mirin
- 1 medium clove garlic, minced
- 1 (1-inch) piece ginger, peeled, minced
- Pinch red pepper flakes
- 1/3 cup black and white sesame seeds (optional)
- Vegetable oil
In a mixing bowl, whisk together soy sauce, honey, mirin, garlic, ginger and pepper flakes.
Place tuna steaks in a zip-top plastic bag.
Add soy mixture and gently press bag to remove air from bag and seal.
Marinate in refrigerator for at least 30 minutes, but no longer than 1 hour.
Spread sesame seeds on a plate.
Remove tuna from marinade.
Press both sides of tuna steaks in sesame seeds, gently patting to help seeds adhere.
Lightly coat a non-stick pan with vegetable oil over medium-high heat.
Place tuna steaks in pan and cook for about 30 seconds to 1 minute on each side for medium-rare (cooking time depends on thickness of tuna).
Slice and serve immediately.