Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 tbsp honey
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tsp black pepper, freshly cracked
  • 4 Ahi tuna steaks (approx 5 oz each)

Instructions:

  1. In a small mixing bowl, combine the low-sodium soy sauce, rice vinegar, and honey. Whisk vigorously for 30 seconds until the honey is completely dissolved.
  2. Stir in the toasted sesame oil, grated ginger, minced garlic, and black pepper until the marinade is glossy and aromatics are evenly suspended.
  3. Place tuna steaks in a glass container or resealable bag, pour the marinade over the fish ensuring full submersion, and refrigerate for 30 minutes to 2 hours.
  4. Sear the tuna steaks in a high-heat pan until a caramelized mahogany crust forms on the exterior while keeping the center rare.