Ingredients
Scale
- 2 tuna steaks (4–6 oz each)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon cooking oil (for searing)
- Assorted vegetables (e.g., bell peppers, snap peas, carrots) for sautéing
- Toasted sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- In a bowl, whisk together soy sauce, sesame oil, grated ginger, minced garlic, rice vinegar, and honey to make the marinade.
- Place the tuna steaks in a shallow dish or zip-top bag and pour the marinade over to coat evenly.
- Refrigerate and marinate the tuna steaks for 15 to 30 minutes.
- Preheat a non-stick skillet or grill pan over medium-high heat and lightly oil the surface.
- Remove tuna steaks from the marinade, shake off excess liquid, and pat dry with paper towels.
- Sear the tuna steaks in the hot pan for 1–2 minutes per side for rare; adjust cooking time to desired doneness.
- In the same pan, add a little oil and sauté your choice of vegetables until crisp-tender.
- Slice the tuna steaks against the grain, arrange on plates with sautéed vegetables.
- Garnish the dish with toasted sesame seeds and sliced green onions before serving.
Notes
Marinade can be made up to a day in advance and refrigerated., To preserve the texture, do not overcook the tuna; it is best served rare to medium-rare., For a vegetarian option, substitute the tuna with firm tofu or tempeh and use vegetarian soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 tuna steak with vegetable side
- Calories: Approx. 300-350 calories per serving
- Fat: Approximately 12g per serving
- Carbohydrates: Approximately 8g per serving
- Protein: Approximately 35g per serving