Ahi Tuna Delight (Print Version)

# Ingredients:

01 - 4 tablespoons toasted sesame oil, cold-pressed
02 - 2 tablespoons of fresh ginger, sliced into thin strips
03 - 4 tablespoons of Tamari soy sauce, traditionally brewed
04 - 1 tablespoon of roughly crushed Tellicherry black pepper
05 - 2.5 tablespoons of freshly squeezed juice from Key limes
06 - 52 ounces of thick-cut yellowfin ahi tuna steaks, about an inch thick, caught sustainably

# Instructions:

01 - If your tuna steaks were frozen, defrost them first. Gently dab them with paper towels to soak up any extra moisture.
02 - Grab a bowl and toss in the Key lime juice, soy sauce, sesame oil, and ginger slices. Give it a good stir till everything's blended together nicely.
03 - Put the tuna steaks in either a sealable bag or a non-reactive container. Pour the marinade over, making sure all sides get covered. Seal it up or cover and pop it in the fridge for at least half an hour.
04 - Warm up your grill to high, or place a skillet over a medium-high stovetop flame. Brush oil onto the grill or pan to keep the tuna from sticking later.
05 - Take your marinated steaks out of the fridge. Let them sit for around 10 minutes till they adjust to room temperature, then sprinkle both sides generously with the pepper.
06 - Place the steaks on the grill or pan once it's hot enough. Cook each side for about 1-2 minutes if you're going for rare or medium-rare. Avoid overcooking to keep the lovely pink center intact.
07 - Take the steaks off and let them rest a few moments. Grab a sharp knife and cut them into thin slices, going against the grain for the best results.
08 - Lay the sliced tuna out on a platter. If you'd like, sprinkle on some extra ginger for garnish, and serve while warm.

# Notes:

01 - For a good sear, dry off the steaks completely before cooking.
02 - For stronger flavor, let the tuna sit in the marinade up to 15 minutes more.
03 - Out of sesame oil? Try swapping it with olive or canola oil.
04 - Pair this with some steamed veggies or rice for a meal that's more filling.
05 - Want a kick? Toss some chili paste or Sriracha into the marinade.

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