1In a small bowl whisk all the ingredients, except the Tuna, until evenly incorporated
2Put the Tuna steaks in a ziplock bag just large enough to hold them
3Pour in the marinade and place in the fridge for 2 to 6 hours
4Heat a cast iron skillet over high heat on an outside grill or burner until it is too hot to hold your hand over for 2 seconds, if you have a hood and fan you can make it inside, but be prepared for a lot of smoke
5Pour the cold canola oil into the pan and swirl to coat.
6Add the Tuna Steaks placing them down away from your body
7Sear for two minutes on the first side, flip and sear for one minute on the second
8For a sauce pour the remaining marinade into the empty pan off the heat and immediatley drizzle over the Tuna Steaks
1Slice across the grain of the meat and serve over rice or soba noodles with steamed or sauteed vegetables
2Garnish with chives or chopped cilantro if desired
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.