Seared Tuna Sashimi

Step 1

Pat the 1 lb tuna steak dry with paper towels. Slice the 4 scallions thinly, mince the 2 garlic cloves, and thinly slice the 1 jalapeño (remove seeds for less heat).

Step 2

Heat 1 tbsp vegetable oil in a cast-iron or heavy skillet over high heat until shimmering, about 2 minutes. The pan should be very hot to get a good sear.

Step 3

Sear the tuna for 30-60 seconds per side, until the outside is browned but the center remains rare. Remove from pan and let rest for 5 minutes.

Step 4

In the same skillet, add the minced garlic and half the sliced scallions. Cook over medium heat for 1 minute until fragrant, then stir in 3 tbsp soy sauce and 1 tbsp water. Simmer for 2 minutes until slightly thickened.

Step 5

Slice the tuna against the grain into 1/4-inch thick pieces. Arrange on a plate, drizzle with the soy glaze, and top with remaining scallions, jalapeño slices, and 1 tsp sesame seeds. Serve immediately.