Ingredients:

  • 4 (6 oz / 170g) Ahi tuna steaks, sushi-grade
  • 3 tbsp (45ml) low-sodium soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (6g) fresh ginger, finely grated
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (2g) cracked black pepper
  • 1 cup (50g) scallions, thinly sliced
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) honey
  • 1 tbsp (8g) toasted sesame seeds

Instructions:

  1. Combine the low-sodium soy sauce, sesame oil, grated ginger, minced garlic, and black pepper in a bowl. Whisk until the ginger is well incorporated.
  2. Place the tuna steaks in a zip-top bag, pour the marinade over the fish, seal, and refrigerate for 30 minutes.
  3. Preheat an outdoor grill or cast-iron pan to high heat.
  4. Remove tuna from the marinade and pat the surfaces dry with paper towels to ensure a proper crust.
  5. Sear each side for 1.5 to 2 minutes until the internal temperature reaches 115°F (46°C) for medium-rare. Remove to a plate to rest.
  6. In a small bowl, combine sliced scallions, rice vinegar, lime juice, honey, and sesame seeds. Stir vigorously until the honey is dissolved.
  7. Top the rested tuna steaks with the vibrant scallion sauce and serve.