Seared Ahi Tuna

(makes 4 servings)

• 4 ahi tuna steaks (about 5–6 oz each), sushi-grade
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tab sesame seeds (black, white, or a mix), for coating
• 1 tbsp avocado oil or olive oil, for searing
• 2 green onions, sliced (for garnish)
• 1 lime, cut into wedges

1. In a shallow dish, whisk together the soy sauce, sesame oil, rice vinegar, garlic, and ginger. Add the tuna steaks and marinate for 10–15 minutes (don’t marinate longer, or the acid will start to “cook” the fish).
2. Remove the tuna from the marinade and pat dry with a paper towel. Press each side into the sesame seeds to coat.
3. Heat the avocado oil in a skillet over high heat until very hot.
4. Sear the tuna for about 60–90 seconds per side for a rare center, or a bit longer if you prefer more doneness. The outside should be golden and the center still pink and rare.
5. Remove from the heat and let rest for a minute before slicing against the grain into thick pieces.
6. Garnish with green onion and serve with lime wedges.