• 2-3 pieces of Ahi Tuna, wild caught, thawed if frozen
  • Coconut oil
  • 1/3-1/2 bottle Tamari sauce
  • 2-3 tsp Sesame oil
  • Garlic cloves or garlic powder
  • Wasabi


Put tamari sauce, sesame oil, chopped garlic cloves or ½ tsp garlic powder into ziplock bag and mix well. Squeeze in some wasabi for extra heat, again mixing well. Add tuna steaks, press air from bag and zip up. Put in refrigerator for 20-30 minutes to marinate.

Take another ¼ cup of tamari, ½ tsp sesame oil and as much wasabi as you like and mix thoroughly in a small bowl or chafing dish for dipping.

Get tuna out. Heat your pan up to medium-high, adding your oil when the pan is warmed up. Get the oil good and hot, and lay tuna steaks in pan. Cook quickly, turning when tuna is cooked to about ¼ of the way in (notice the white area around the edges of the steaks in the photo), leaving the inside raw. Sear the outside until partly blackened on this high heat, removing tuna when cooked to ¼ of the way in all the way around. Slice tuna steak to peek inside if necessary.

Slice thinly, and serve with dipping sauce.

This never even makes it out of the kitchen in my house, we grab chopsticks and stand there snarfing it down right off the cutting board, it is *that* good.