I've said it before and I'll say it again: there's nothing quite like fresh fish. And when it's fresh, the simplest preparation will suffice. Yellowfin tuna, also known as ahi, demonstrates this principle perfectly. With just the barest minimum of preparation, the flavor of a fresh piece of ahi is sublime. Its ubiquity and popularity in sushi restaurants is a testament to how good ahi can taste served rare. In other words, less is more. 

Today's recipe is for sesame seared ahi tuna. You start out with fresh tuna steaks, preferably never frozen. Don't skimp on the quality, since the tuna is served rare. The fish is then lightly marinated in a mixture of soy sauce, mirin, honey, and sesame oil. Sweet, sour, salty, and sesame - if you will. The marinade, which also serves as a dipping sauce, is just enough to bring out and highlight the intrinsic yumminess of rare tuna. 

The fish is then given a generous coating of sesame seeds before being cooked. And when I say cooked, I don't really mean cooked. You really just want to sear the ahi, leaving the middle quite rare. What you get is a wonderful contrast of textures, with the buttery smooth interior juxtaposed with the sesame crusted exterior. Just a dab of wasabi brings the right amount of heat to heighten the already fantastic flavors.

This is the kind of recipe that hits all the right notes: fresh, flavorful, and most importantly, simple. It's a staple in my kitchen. Give it a shot, and it might just become one in yours too!

Sesame Seared Ahi Tuna

First, take the tuna steaks out of the fridge about 30 minutes before you're ready to cook them. This allows the steaks to lose a little bit of their chill. 

The number of ingredients needed here are pretty minimal. So, get everything out and ready to mix. 

In a small bowl, stir together the soy sauce, mirin, honey, and sesame oil. 

Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread sesame seeds onto a plate. 

Meanwhile, coat the tuna steaks with reserved marinade mixture. 

Press the tuna into the sesame seeds, to coat. 

Heat canola oil, or similar high-heat-index oil, in cast iron skillet or grill pan over high heat until very hot. Really crank the heat up here. Place the steaks in the pan and sear on each side. Sear for 30 seconds to 1 minute per side, or until cooked sufficiently to your liking. 

Burners are pretty variable, so just see how the steaks are doing by looking at the sides of the steaks as they cook. 

Serve, garnished with green onions, with the dipping sauce and wasabi on the side. 

INGREDIENTS (Serves 2)

2 tablespoons soy sauce
1-1/2 teaspoons mirin (Japanese sweet wine)
1-1/2 teaspoons honey
1 tablespoon sesame oil
1-1/2 teaspoons rice wine vinegar

2 tuna steaks
1/4 cup sesame seeds
wasabi paste
canola oil, or similar, to coat pan

green onions, sliced, to garnish (optional)

note: recipe can easily be doubled to serve 4.