6 (1-inch-thick) ahi steaks, about 6 ounces each
3 teaspoons sesame oil, divided
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
Soy Ginger Lime Sauce
2 teaspoons minced ginger
6 tablespoons lime juice
4 tablespoons soy sauce (plus 2 more teaspoons)
1 teaspoon sesame oil
2 tablespoons honey
2 teaspoons water
1⁄2 teaspoon red chili flakes
Prepare oven according to Mugnaini’s Pizza Oven Environment, 650 – 750˚F
Place a saute pan large enough to hold all the ahi steaks in one layer into the oven and heat well for about 5 minutes.
While pan is heating, lightly brush steaks using 2 teaspoons sesame oil. Combine the sesame seeds on a plate. Set steaks on plate with sesame seeds, turning and pressing to coat both sides.
When steaks are coated, add remaining oil to hot pan; heat well and add steaks. Cook for 45 seconds, turn over, and cook for 45 seconds more. Remove and slice thinly to serve.