Seared Tuna Steak with Sesame

1. 1Take the tuna out of the fridge 15 minutes before cooking and pat it completely dry on all sides. Any surface moisture will steam the crust instead of searing it.
2. 2Whisk the soy sauce, mirin, sesame oil, rice vinegar and ginger together for the dipping sauce and set aside.
3. 3Season the tuna lightly with flaky salt, then press each steak firmly into the sesame seeds so all four long sides are evenly coated. Press hard — a loose coating falls off in the pan.
4. 4Heat a heavy pan over the highest heat with the neutral oil until it shimmers and is just starting to smoke. The pan must be properly hot; a moderate pan will cook the tuna through to grey before any crust forms.
5. 5Lay the steaks in and sear for 60–90 seconds without moving them. Turn and repeat, then use tongs to sear each of the two narrow edges for 20 seconds.
6. 6Pull the tuna out while the centre is still visibly raw — you are cooking about 5 mm in from each face and no further. Total time in the pan should be under 4 minutes.
7. 7Rest for 2 minutes on a board, then slice across the grain into 1 cm slices with your sharpest knife. A blunt knife drags and shreds the fibres rather than cutting them.
8. 8Fan the slices out and serve with the dipping sauce and spring onion scattered over.

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