Ginger Sesame Tuna Tataki

1.Pat the ahi tuna steak dry with paper towels and season lightly with salt and freshly ground black pepper on all sides.

2.In a small bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon rice vinegar, grated ginger, and honey to create the ginger-soy glaze.

3.Heat 1 tablespoon sesame oil in a heavy-bottomed skillet over high heat until shimmering but not smoking.

4.Sear the tuna steak for about 30 seconds on each side to achieve a light sear while keeping the center rare. Remove from heat and immediately brush the tuna with the ginger-soy glaze on all sides. Let it rest for 5 minutes.

5.Meanwhile, prepare the sesame-soy dipping sauce by combining roasted sesame seeds, toasted sesame oil, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, and finely grated ginger in a small bowl. Stir well and set aside.

6.Thinly slice the rested tuna steak against the grain into 1/4-inch thick slices.

7.Arrange the sliced tuna on a serving platter alongside the pickled vegetables and jalapeño slices if using.

8.Serve the tuna slices with the sesame-soy dipping sauce and a side of warm cooked jasmine rice.

9.Drizzle any remaining ginger-soy glaze over the tuna slices just before serving for extra flavor.

10.Garnish with a sprinkle of roasted sesame seeds over the tuna and pickled vegetables for added texture and visual appeal.