Ingredients:

  • 4 tuna steaks
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper

Instructions:

  1. Grate the fresh ginger using a microplane to create a paste and mince the garlic until it is almost a puree.
  2. In a mixing bowl, whisk together the honey and sesame oil first. Slowly stream in the soy sauce and rice vinegar, whisking constantly until the mixture is glossy and cohesive.
  3. Stir in the grated ginger, minced garlic, and pepper.
  4. Place tuna steaks in a sealable bag or glass dish and pour the marinade over the fish, ensuring every surface is coated.
  5. Seal tightly, removing as much air as possible, and refrigerate for at least 30 minutes, but no longer than 2 hours.
  6. Heat a pan over high heat and sear the tuna steaks for approximately 2 minutes per side to create a caramelized crust while keeping the center rare.