Seared Ahi Tuna with Ginger-Soy

Ingredients

Steps

1. Step 1

   Prepare the ginger-soy sauce by whisking together ⅜ cup soy sauce, 1 tablespoon grated fresh ginger, honey, sesame oil, and minced garlic cloves in a bowl until well combined. Set aside to allow flavors to meld while you prepare the rest of the dish.

   • 1 tbspfresh ginger, grated
   • ⅜ cuplow-sodium soy sauce
   • 2 tbsphoney
   • 1 tbspsesame oil
   • 2 clovesminced garlic cloves

2. Step 2

   Thinly slice cucumber and combine it with rice vinegar, sugar, and salt in a bowl. Toss well and let the cucumber salad marinate in the refrigerator for at least 10 minutes to develop a crisp, tangy flavor.

   • 1cucumber, thinly sliced
   • 2 tbsprice vinegar
   • 1 tspsugar
   • ½ tspsalt

3. Step 3

   Heat a large nonstick skillet or cast-iron pan over high heat until very hot. Pat the ahi tuna steaks dry and season lightly with salt and pepper. Add a small amount of oil to the pan and sear the tuna steaks for about 1½ minutes per side, until a golden crust forms but the center remains rare.

   • 4 ozahi tuna steaks
   • ½ tspsalt

4. Step 4

   Remove the tuna from the pan and let it rest for 2 minutes. Meanwhile, re-whisk the ginger-soy sauce and pour about half into a small saucepan. Warm the sauce over medium heat for 2-3 minutes until slightly thickened and aromatic.

   • 1 tbspfresh ginger, grated
   • ⅜ cuplow-sodium soy sauce
   • 2 tbsphoney
   • 1 tbspsesame oil

5. Step 5

   Slice the tuna steaks against the grain into ¼-inch thick slices. Plate the tuna slices alongside the chilled cucumber salad and steamed jasmine rice. Drizzle the warm ginger-soy sauce over the tuna and garnish with black sesame seeds and thinly sliced scallion stalks for a fresh, nutty finish.

   • 1cucumber, thinly sliced
   • 2 cupssteamed jasmine rice
   • 1 tbspfresh ginger, grated
   • ⅜ cuplow-sodium soy sauce
   • 1 tspblack sesame seeds
   • 2 stalksfresh scallions, thinly sliced
   • 2 tbsphoney
   • 1 tbspsesame oil