Tuna

• 2 lb City Fish Market Fresh Tuna Steaks, 1-inch thick
• ½ cup sesame seeds, white and black mixed
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

Ginger Soy Dipping Sauce

• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 fresh lime, juiced
• 1 tbsp honey
• ½ tsp sriracha

To Serve

• 2 scallions, thinly sliced
• 1 avocado, sliced
• 1 fresh lime, cut into wedges

Step 1 — Make the ginger soy dipping sauce

Whisk together soy sauce, sesame oil, ginger, garlic, lime juice, honey, and sriracha in a small bowl. Taste and adjust — it should be salty, tangy, slightly sweet with a little heat. Set aside.

Step 2 — Season & crust the tuna

Pat tuna steaks completely dry with paper towels. Season both sides with salt and pepper. Press both sides firmly into the sesame seeds until fully coated.

Step 3 — Get the pan screaming hot

Heat olive oil in a cast iron skillet over high heat until smoking. The pan needs to be as hot as it gets — don’t rush this step.

Step 4 — Sear 60-90 seconds per side

Place tuna steaks in the pan. Sear 60–90 seconds per side without touching. You want a golden sesame crust on the outside and a pink center. Do not overcook.

Step 5 — Rest, slice & serve

Transfer to a cutting board. Rest 2 minutes. Slice thinly against the grain. Fan out on a plate alongside avocado. Scatter scallions over the top. Serve immediately with dipping sauce and lime wedges.