Ingredients

• 2 tuna steaks, about 6 oz each
• 1 tablespoon olive oil
• 1 tablespoon sesame seeds
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon coconut aminos or gluten-free tamari
• 1 teaspoon fresh lime juice

Instructions

1. Pat the tuna steaks very dry with paper towels.
2. Brush both sides lightly with olive oil.
3. Combine the sesame seeds, garlic powder, salt, and black pepper, then press the mixture firmly onto both sides of the tuna.
4. Preheat a heavy skillet or outdoor griddle over high heat until very hot.
5. Lightly oil the cooking surface, then place the tuna steaks on the hottest section.
6. Sear without moving for 1 to 2 minutes, until a crust develops.
7. Flip once and sear for another 1 to 2 minutes for a rare to medium-rare center, or cook longer to your preferred doneness.
8. Remove the tuna from the heat and allow it to rest for 2 minutes.
9. Drizzle lightly with coconut aminos or gluten-free tamari and fresh lime juice.
10. Slice against the grain and serve immediately.

Notes & Tips

• A very hot cooking surface and very dry tuna are the keys to developing a good crust without overcooking the center.
• On a Blackstone, use the hottest cooking zone and resist moving or pressing the tuna while it sears.
• Because tuna steaks cook extremely quickly, have all sides and garnishes ready before placing the tuna on the heat.
• Cooking time depends on the thickness of the steaks and your preferred doneness.
• Serve with grilled vegetables, cauliflower rice, brown rice, or a fresh cucumber salad.