Sesame Seared Tuna with Ginger Snow Peas

• 220 g (220 g raw yellowfin tuna steak) — Raw yellowfin tuna steak
• 105 g (105 g raw snow peas, strings removed) — Raw snow peas
• 12 g (2 2/3 tsp (12 g) avocado oil, divided) — Avocado oil
• 6 g (1 1/2 tsp (6 g) toasted sesame oil) — Toasted sesame oil
• 12 g (1 tbsp plus 1 1/2 tsp (12 g) toasted sesame seeds) — Toasted sesame seeds
• 8 g (1 1/2 tsp (8 g) reduced-sodium gluten-free tamari) — Reduced-sodium gluten-free tamari
• 5 g (1 tbsp (5 g) fresh ginger, finely grated) — Fresh ginger root
• 15 g (1 tbsp (15 g) fresh lime juice) — Fresh lime juice
• 3 g (1 small clove (3 g) garlic, minced) — Raw garlic

Method

1. 1Mix the ginger sauceStir all tamari, ginger, lime juice, garlic, and toasted sesame oil in a small bowl until evenly combined.1 minLook for: The sauce is fluid with no clump of ginger or garlic.Safety: Use a clean bowl and spoon because this sauce is added after raw-fish handling.
2. 2Dry and coat the tunaPat the tuna completely dry, spread every sesame seed on a plate, and press all sides of the fish into the seeds until they adhere.1 min 30 secLook for: The tuna is dry and carries an even sesame crust with no seeds left on the plate.Safety: Keep the raw-fish plate separate from the serving plate.
3. 3Sear the first faceHeat 8 g avocado oil in a skillet over medium-high for 90 seconds, add the tuna, and sear the first broad face without moving for 3 minutes.3 minLook for: The first face has a golden sesame crust and releases cleanly.Safety: Lay the tuna away from your body to reduce hot-oil splatter.
4. 4Turn, finish, and restTurn the tuna, lower the heat to medium, and cook for 3 to 6 minutes more, turning the narrow edges briefly, until the center reaches 145°F; move it to a clean board and rest 3 minutes.6 min · 145°FLook for: The tuna reads 145°F at the center and the sesame crust remains attached.Safety: Use a clean thermometer; Raso's conservative method does not serve this tuna rare.
5. 5Cook the snow peasAdd the remaining 4 g avocado oil and all snow peas to the skillet, sauté for 2 minutes, then pour in every drop of ginger sauce and toss for 60 seconds.3 minLook for: The snow peas are bright green and crisp-tender, and the sauce lightly clings without pooling.Safety: Stand back when the liquid meets the hot skillet and keep the handle inward.
6. 6Slice and serveSlice the rested tuna across the grain into 1 cm pieces, then arrange every slice beside all ginger snow peas and spoon over the remaining cooked pan sauce.1 min 30 sec · 145°FLook for: The complete plate contains the entire sesame-crusted tuna steak and all glazed snow peas.Safety: Use a clean knife and serve promptly or refrigerate within 2 hours.