- 2, 6-8 oz. ahi tuna steaks (¾-inch thick)
- 2 Tbs. dark sesame oil
- 2 Tbs. soy sauce
- 1 Tbs. fresh ginger; grated
- 1 garlic clove; minced
- 1 green onion; thinly sliced (a few slices reserved for garnish)
- 1 tspn. lime juice
Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour. Heat a non-stick skillet over medium-high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for 1-1½ minutes on each side. Remove from pan and slice into ¼-inch thick slices. Sprinkle with a few green onion slices.