Pan-Seared Ahi Yellowfin Tuna

Note: You can grill tuna as well, but I prefer to pan-sear.

1. Coat an 8 oz tuna filet with a peanut or sesame oil, then coat all side of the filet with a mixture of cracked fresh pepper and sesame seeds.
2. Set on counter until it reaches room temperature, then start cooking fish.
3. Heat one or two tablespoons of oil in pan (cast iron pan is best) until oil starts to smoke ,then sear tuna on all sides. Total cook time is two minutes.
4. Set aside to cool, then slice into portions about  1/4 inch thick.

Prior to searing your tuna, you can prepare the sauce.

For the sauce:

Add some fresh ginger and one clove of garlic and one tablespoon minced scallion to a 1/4 to a 1/2 cup Japanese (not Chinese) soy sauce and 2 tsp of honey (or to taste).  To this mixture, add the juice squeezed from one orange or honeybell. The sweetness of orange balances out the saltiness of the soy sauce. Then slice tuna and pour sauce over tuna.  Garnish with some scallion. Enjoy.