Sesame-crusted tuna tataki, dressed with soy sauce, rice vinegar, ginger and olive oil. A light appetizer, perfect for a breezy spring day.
In a small bowl, mix together soy sauce, rice vinegar, grated ginger and a drizzle of olive oil. Adjust ingredients to your liking. Set aside.
Pat dry about 1/2 lb. of sashimi-grade yellowfin tuna. Sprinkle on raw sesame seeds on all sides and press to adhere. In a super hot carbon steel or cast iron pan on high heat, sear the fish (without oil), one minute on each side. Let rest for a couple minutes and slice against the grain. Serve with reserved dressing, sliced scallions and more sesame.
Recipe simplified and inspired by a similar one on @foodandwine.