Pan-Seared Ahi Tuna Loin (Recipe by Jialin Tian)
Yield: 2–3 servings.


• 1 lb/454 g sushi grade Ahi Tuna loin
• ¼ cup/1 oz/28 g white sesame seeds
• 1 tablespoon vegetable oil
• Pickled ginger, Wasabi paste, and soy sauce for serving


• 2 slices of ginger
• 1 tablespoon un-toasted (cold pressed) sesame oil or extra-virgin olive oil
• 1/8 teaspoon orange oil or zest of one orange
• ¼ teaspoon Wasabi paste
• 2 teaspoons honey
• 2 tablespoons soy sauce


1. Combine all marinating ingredients in a large container and mix well. Trim off the blood line around the tuna loin. Cover the tuna with the marinade mixture and let it sit in the refrigerator for at least 2 hours, but no more than 12 hours.

2. About 30 minutes before cooking, take the tuna out of the refrigerator and allow it to return to room temperature. Take the tuna loin out of the marinade and pat it dry with paper towels.

3. Spread the sesame seeds on a large plate. Coat the fish evenly on all sides with sesame seeds.

4. Heat the oil in a 12-inch/30-cm stainless steel sauté pan over medium-high heat. When the oil is hot, sear the tuna for about 2–3 minutes per side. Do not move the tuna loin too frequently during cooking, otherwise a nice crust will not form properly on the outside. The inside of the loin should be still rare after cooking.

5. Take the loin out of the pan and let it rest for 10 minutes. Cut the tuna loin into thin slices against the grain. Serve with pickled ginger, Wasabi paste, and soy sauce.