Seared Ginger Tuna (2 of 2)

Step 2: Searing the tuna

Remove the tuna from its marinade and pat it dry. Drizzle over a little toasted sesame oil, and cover each side in a generous cracking of black pepper.

Heat a cast-iron skillet (I prefer cast-iron because it gets really hot) until it’s smoking, and slap on the tuna. It will sizzle and smoke like crazy. Cooking times will vary depending on preference of doneness. I let the white creep up the side just a smidge before I turn it over (about 2 minutes per side).

I remove it from the iron and let it rest for a bit. To serve, I slice it against the grain and arrange it on the plate. I spoon over a simple mixture of soy sauce, grated ginger and a drip of honey. Garnish with chopped chives.