Mix together all of the ingredients for the marinade. Pour approximately 2/3 of the marinade into a bowl for dipping and set aside, if it is a little strong add a tablespoon or 2 of water or rice wine vinegar.
Pour the remaining marinade into a ziploc bag and add the tuna steaks. Squeeze out all the excess air and marinate in the fridge for 30-60 minutes.
Remove the tuna steaks from the marinade and gently roll in the sesame seeds.
Heat a heavy bottomed skillet until a drop of water dances across the pan and evaporates almost instantly.
You’ll cook the steaks in batches, so add about 1 tablespoon of sesame oil to the pan and then sear each tuna steak for about 30-60 seconds on each side. Don’t forget to sear the edges too!
Remove the seared steak to a serving plate and cover it with a tent of aluminum foil to keep it warm.
Repeat with remaining steaks, adding more sesame oil as necessary.
Just before serving, slice the tuna steaks on a gentle bias and serve with the dipping sauce.
If sesame seeds aren’t your thing, you can easily leave them off when you make your Seared Ahi Tuna Steaks.
To make it a meal, serve your Seared Ahi Tuna Steaks with some short grain sticky “sushi” rice seasoned with rice wine vinegar, and maybe a few green onions for a fresh touch.