Ingredients:

  • 2 tablespoons soy sauce (30 ml) - low sodium preferred
  • 1 tablespoon sesame oil (15 ml) - toasted sesame oil for extra flavour
  • 1 tablespoon rice vinegar (15 ml) - unseasoned
  • 1 tablespoon honey (15 ml) - or maple syrup for a vegan option
  • 1 tablespoon grated fresh ginger (15 ml) - about a 1-inch piece
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon red pepper flakes (2.5 ml) - optional, for a bit of a kick
  • 1 tablespoon chopped spring onions (15 ml) - green parts only
  • 2 tuna steaks (170-225g / 6-8 oz each) - approximately 1-inch thick, sushi-grade recommended
  • Sesame seeds, for garnish (optional)
  • Fresh coriander, chopped, for garnish (optional)

Instructions:

  1. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, red pepper flakes (if using), and chopped spring onions.
  2. Place the tuna steaks in a ziplock bag or a shallow dish. Pour the tuna steak marinade over the tuna, ensuring both sides are coated. Seal the bag (or cover the dish) and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Remove the tuna steaks from the marinade and pat them dry with paper towels. Discard the used marinade.
  4. Heat a grill pan or skillet over medium-high heat until smoking hot.
  5. Place the tuna steaks in the hot pan and sear for 2-4 minutes per side, depending on the thickness and desired doneness. For rare, aim for 2 minutes per side. For medium-rare, aim for 3 minutes per side. Use an instant-read thermometer to check the internal temperature; 125-130°F (52-54°C) for rare, 130-140°F (54-60°C) for medium-rare. Do not overcook!
  6. Remove the tuna steaks from the pan and let them rest for a couple of minutes.
  7. Slice the tuna steaks against the grain. Sprinkle with sesame seeds and fresh coriander (if using). Serve immediately.