- 2 ahi tuna steaks (~6oz per person)
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 TB ginger paste (or shaved ginger)
- 1 TB minced garlic
- 1 tsp wasabi OR 1 tsp horseradish and 1/2 tsp crushed mustard seeds
- 2 tsp sugar
- 2 green onions, sliced, plus more for garnish (optional)
- 1 TB sesame seeds
- 1 TB olive oil
- 1/4 cup lemon juice (juice of 1 lemon)
Blend vinegar, soy sauce, ginger, garlic, wasabi (or horseradish and mustard seeds), sugar, and green onion. Taste sauce, adjust seasoning if necessary (adding more soy, sugar, ginger etc if prefered). Marinate tuna steaks in blended sauce for about 10 minutes. Sprinkle sesame seeds on top of tuna at end of marinade.
Heat oil in a heavy bottom pan (like a cast iron pan) on high, until oil is very hot. Reserving marinade for later, sear tuna for 15-30 seconds per side, then remove from pan. Reduce heat to medium and allow pan to cool slightly. Add marinade to pan with lemon juice, and stir with a wooden spoon. If sauce is too thick for your liking, add more lemon juice. Remove sauce from heat.
Slice tuna in thin long strips. If desired, leave about 1/2″ at one end of the tuna steak uncut, and serve fanned on a plate with ginger soy pan sauce and extra green onion to garnish.
i served with spring mix lettuce, avocado wafu Japanese dressing mixed with wasabi paste. also with shoestring fries