Seared Tuna

For the Marinade

4 TB soy sauce, or gluten-free tamari sauce

1 TB Olive oil

1TB Spicy Chili Oil

4 tsp garlic powder

4 tsp granulated sugar

1 tsp kosher salt

1-2 tsp freshly cracked black pepper

4 TB freshly squeezed lemon juice - typically 1 lemon

For Ahi Tuna

2 ½ - 3 pounds fresh ahi tuna steaks, about 1 1/2-1 2/3 inches thick

3 TB canola or vegetable oil, for searing

Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.

Optional: Sriracha mayo for drizzling, really good!

Directions

In a bowl, whisk together the first 7 ingredients to make the marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours, up to overnight; turn fish over at least once in the middle of marinade time.

Heat 3 TB oil in a large heavy skillet until oil is smoking.* Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)

Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.

Serve chilled or at room temp. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.

Created by: Marci and Sandy Karoll, Plainview, NY