Have you had your weekly serve of fish? No? Then why not try our Pan-Grilled Tuna Steaks? Serve it with steamed rice and greens for a complete, nourishing meal.
Time: 15 minutes
- 30ml soy sauce
- 15ml mirin (Japanese wine)
- 1 tablespoon olive oil
- 1/2 tablespoon honey
- few drops toasted sesame oil
- 1/2 tablespoon rice wine vinegar
- 1/3 cup sesame seeds
- 1/2 teaspoon wasabi paste, optional
- 2 tuna steaks
In a small bowl, add the soy sauce, honey, mirin and sesame oil and stir to mix. Divide the mixture into two parts and with the first part mix in the rice vinegar and set this aside for your dipping sauce when serving. On a plate, spread out the sesame seeds and then dip the tuna steaks into the second soy-sauce mixture and press them into the sesame seeds until well coated. Heat the olive oil in large pan and over a high heat sear the steaks for about thirty seconds per side. Serve your steaks with the dipping sauce and some wasabi paste as an entrée, or serve with steamed rice and greens as a main.