If I had to pick one seafood that’s the easiest to cook, I’d say seared ahi tuna. Because it cooks so quickly, it’s nearly impossible to mess up. Still, I find a lot of people are intimidated to make it—and I get it, since you’re probably paying around $26 a pound for it. But trust me: if you follow this recipe, you’ll have restaurant-quality ahi tuna every time!

• Ahi Tuna – Make sure to get high quality sushi grade tuna here. It is mostly raw so it needs to be sushi grade or previously frozen.
• Sesame Seeds – These are to crust the ahi tuna and add a nice crunch. You can also use something like everything but the bagel seasoning here.
• Tamari – This is gluten free soy sauce. I like to choose a less sodium one so it isn’t overpowering. You can also use soy sauce here.
• Sesame Oil and Rice Vinegar – These are used to balance the sauce. You can also use peanut oil or lime juice here.
• Giner and Scallions – These are the main flavoring ingredients of the sauce, don’t omit, but you can add garlic here!
• Honey – This is used to counter the salty tamari. You can also use sugar here.