I was gifted a piece of tuna, and this is how I decided to prepare it.
Ingredients
- 600 grams tuna cut into steaks
For the marinade
- 1/4 cup soy sauce
- 1 tbsp. Sesame oil
- 2 tbsp. Honey
- 1/2 tsp. Black pepper
- 1/2 tsp. Salt
- Black and lightly toasted sesame seeds for coating
- Toppings:
- Avocado
- Matchstick carrots
- Marinated matchstick cucumber
- Green onions
For the cucumber marinade / dipping sauce
- 1 whole English cucumber seeded and cut into matchsticks
- 1 1/2 tbsp. Soy sauce
- 1/4 tsp. Ginger powder
- 1/4 tsp. Garlic powder
- 1 tsp. Chili oil
- 1/2 tsp. Sesame oil
- 1 tsp. Rice vinegar
Instructions
- Start by making the marinade. In a bowl whisk soy sauce, sesame oil, honey, black pepper and salt. Set aside.
- The tuna steak I had was very thick so I sliced it into 1 1/2 inch thickness. Pat dry on all sides.
- Marinate the tuna for 10 minutes outside the fridge. 5 minutes on each side! If you’re not planning to cook it right away it’s recommended to keep in the fridge for 30 minutes making sure to turn the steaks half way through.
- In a plate mix the sesame seeds, coat the tuna steaks from all sides with the seeds.
- Use a heavy duty stainless steel pan, you will know it’s hot once you splash with water and the beads of water start dancing around.
- Add 1 tbs. Avocado oil sear the tuna on each side for 1 1/2 minute. You can tell its ready when it develops a gray line along the edges, (don’t overcook tuna otherwise it becomes dry and tough) let rest for 3 minutes before slicing.
- Serve your tuna over steamed rice next to your favorite toppings with a sprinkle of green onions, sesame seeds and a splash of the dipping sauce/ cucumber marinade.