- 3 Tbsp. room temp unsalted butter
- 2 Tsp. soy sauce
- 1/2 Tsp. ground ginger
- 2 (6-8oz) sushi grade Ahi steaks skin off
- 1 1/2 Tsp. sesame oil
- 2 Tsp. salt
- 4 Tsp. Togarashi (more to taste)
- Juice of half a lemon
- 1 Tsp. garlic powder
- Into a small bowl, add butter, soy and ground ginger. Whip with a fork until fully incorporated and set aside.
- Preheat a nonstick pan on medium heat for about 4 minutes and while pan is heating, pat tuna steaks dry with a paper towel.
- Using about 1 teaspoon per tuna steak, lightly season each tuna steak with salt on all sides, including edges. Liberally season the top and bottom of each tuna steak with togarashi, pressing it into the fish to ensure it sticks.
- Rub each tuna steak with about 1 teaspoon sesame oil and to your preheated pan, add a 1/2 teaspoon sesame oil and swirl to coat. Place fish in pan and press down with spatula. Cook for 2 minutes. Carefully turn fillets over and press down into pan. Cook for 1-2 more minutes for “seared rare”. Move fish from pan to serving plates.
- Into the same pan, add the butter mixture, lemon juice and garlic powder. Stir to incorporate, until butter is fully melted.
- Spoon butter over tuna steaks, and serve with rice or your favorite steamed vegetables.