Ingredients:

  • 1/4 cup soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp fresh ginger, finely grated
  • 1 clove garlic, minced
  • 1/4 tsp black pepper

Instructions:

  1. Grate the fresh ginger using a microplane and mince the garlic into a fine paste to ensure an even sear.
  2. Pour the soy sauce, rice vinegar, and toasted sesame oil into a small mixing bowl and whisk vigorously until incorporated.
  3. Stir in the honey and sriracha, whisking until the honey is completely dissolved and the mixture is glossy.
  4. Fold in the grated ginger, minced garlic, and cracked black pepper, stirring until aromatics are evenly distributed.
  5. Place tuna steaks in a Ziploc bag or glass dish, pour the marinade over them, seal, and refrigerate for 15 to 30 minutes, shaking halfway through.
  6. Remove tuna steaks from the refrigerator and let them sit at room temperature for about 5 minutes before searing to ensure the center doesn't stay ice cold.