Six-Minute Seared Ahi Tuna

• Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
• Mix the soy sauce (2 tablespoons), toasted sesame oil(1 tablespoon), honey(1 tablespoon)kosher salt(1/2 teaspoon- OMIT if marinating for more than a couple hours), pepper(1/4 teaspoon), and cayenne pepper(1/4 teaspoon)until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely.
• Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator.
• Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you’ve cooked it.
• Heat a medium skillet(preferably non-stick or a well-seasoned cast iron skillet)on medium-high to high until very hot( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
• Add the avocado oil (1 tablespoon) to the hot pan. Sear the tuna for 1 to 1-1/2 minutes on each side for medium rare( 2 to 2-1/2 minutes for medium-well to well, 30 seconds for very rare. See notes – this will vary based on thickness of the tuna steaks).(Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)
• Remove to a cutting board. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.

Note: Recipe featured created by Josh Hermes with Wild Alaskan Salmon & Seafood Company.