Seared Tuna with Citrus-Chili Oil

• 1-2 lbs raw tuna
• 1/2 cup chili-infused oil, divided in quarter cups
• 1/2 cup sherry vinegar, divided in quarter cups
• 2 oranges
• 2 limes
• 2 cloves garlic, minced and divided
• 2 tsp salt
• 2 tsp honey, divided
• 2 tbsp Dijon mustard
• Flaky sea salt, to finish

Step 1

Make the marinade. Add 1/4 cup each of vinegar and oil, juice of 1 orange, juice of 1 lime, 1 garlic clove, 1 tsp salt and 1 tsp honey to a large ziplock bag or plastic-free equivalent. Add tuna to the bag, close and shake to ensure tuna is fully covered in marinade. Refrigerate for 30 minutes.

Step 2

Make the dipping sauce. Add the remaining oil, vinegar, orange juice, lime juice, garlic, honey, salt and mustard to a bowl, and whisk. Set aside.

Step 3

Cook the fish. Heat a cast iron or heavy-bottomed pan over high heat. Ensure the pan feels quite hot by holding your hand a foot over the pan. Add all contents of the bag—the fish and marinade—to the pan, and flash-cook for 20-30 seconds. Edges should just start to turn more opaque, but just barely. Don’t overcook! Remove immediately to a plate. Pour sauce on the fish. Finish with flaky salt.