Sixty seconds a side, four sides, on a barbecue turned all the way up. The cooking takes less time than heating the grill did.
The rub is sesame seeds, wasabi powder, lemon zest, ginger and cayenne, and it’s genuinely eyeball-able — treat the measurements as a starting point rather than a rule.
Use the sharpest knife in the house to slice it. A dull one tears seared tuna instead of cutting it, and then it looks like a mistake rather than dinner.
Brush chili oil on all sides of tuna.
In a small bowl, mix together ingredients for tuna rub. My husband never measures any ingredients out (making recipes extremely difficult to write out!!) so start with small measurements and taste along the way.
Sprinkle tuna with homemade rub.
Put barbecue on high heat.
Cook for 60 seconds on each of the four sides of tuna.
Cut into slices with an extremely sharp knife, otherwise it's difficult to slice.
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