I love this tuna for any season. It's light enough for summer, but yet savory enough for a colder evening. It's also a great alternative to steak for the meat lovers.
4 - 6 oz. wild caught ahi tuna steaks
2 tbsp dark sesame oil
2 tbsp gluten free tamari or coconut aminos
1 tbsp fresh ginger, grated
1 garlic clove, minced
1 tsp lime juice
Sea salt and black pepper, to taste
Mix the sesame oil, tamari/aminos, garlic, ginger and lime juice in a small bowl.
Add the ahi and toss to coat.
Refrigerate for 30 min to 1 hour.
Heat grill and high and reduce heat to medium high.
Sear each side of ahi and cook inside to desired temperature (3-4 min. for rare, longer for medium to medium/well).
Add grapeseed oil to pan and heat on high.
Add the tuna and cook 2-3 minutes per side for rare, 4-6 minutes for medium to medium/well).
Option to top with toasted sesame seeds.