Ingredients
- 1 tuna steak yellowfin or bluefin, sashimi-grade
- 1 tablespoon olive oil plus more for searing
- 1 tablespoon Fly By Jing Tingly Sichuan Salt
- 2 tablespoon black sesame seeds
- 2 tablespoon white sesame seeds
- ¼ teaspoon togarashi
- 1 tablespoon Fly By Jing Zhong Sauce
- 1 tablespoon chives finely chopped (or scallions, thinly sliced)
Method
Prep the Tuna
- Pat the tuna dry with paper towels. Rub all sides lightly with olive oil.
- Season the tuna with Fly By Jing Sichuan Salt.
Crust the Tuna
- Mix black sesame seeds, white sesame seeds, and togarashi together.
- Spread onto a small tray or plate. Roll the tuna in the mixture until fully coated.
Sear
- Heat a cast iron pan over medium heat with 2 tablespoon olive oil.
- Once hot, gently place the tuna in the pan and sear for about 45–60 seconds per side, just until sesame seeds are golden but the center is still raw.
Slice and Finish
- Remove from pan and slice into ¼-inch thick pieces with a very sharp knife.
- Drizzle with Zhong Sauce and top with chopped chives or scallions. Serve immediately.