Nutritional Tags: Dairy-free, Egg-free, Nut-free, Pescatarian
- 1/2 cup soy sauce
- 1/4 cup grain vinegar
- 3 tablespoons brown sugar
- two tablespoons sesame oil
- two tablespoons chopped fresh ginger root
- 3 garlic clove cloves, minced
- Juice of just one lime
- 2 eco-friendly onions, sliced
- 2 4-6 ounce tuna steaks
- 1/2 cup sesame seeds
- 1 tablespoon vegetable oil
In a tiny bowl, whisk the soy sauce, grain vinegar, sesame oil, ginger root, garlic clove, brown sugar, lime juice and eco-friendly onions. Pour 1 / 2 of the mix within the tuna and canopy having a lid. Refrigerate not less than one hour.
Once marinated, coat the tuna with sesame seeds. Discard the marinade the tuna was marinating in.
Heat the oil to some nonstick skillet over medium-high temperature. For rare tuna, prepare for just two minutes per side. For well-done tuna, after cooking it for one to two minutes per side, transfer it to some parchment-lined baking sheet and bake at 400F for five to seven minutes, or until it’s cooked the way you like.
Serve it immediately using the remaining marinade which was put aside.