Seared tuna

Dietary Tags: Dairy-free of charge, Egg-totally free, Nut-cost-free, Pescatarian


  • 1/two cup soy sauce
  • one/four cup rice vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • two tablespoons chopped fresh ginger
  • three garlic cloves, minced
  • Juice of 1 lime
  • 2 green onions, sliced
  • two 4-six ounce tuna steaks
  • 1/2 cup sesame seeds
  • one tablespoon vegetable oil


In a little bowl, whisk the soy sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar, lime juice and green onions. Pour half of the mixture more than the tuna and cover with a lid. Refrigerate for at least 1 hour.
As soon as marinated, coat the tuna with sesame seeds. Discard the marinade that the tuna was marinating in.
Heat the oil to a nonstick skillet above medium-higher heat. For uncommon tuna, cook for 2 minutes per side. For well-accomplished tuna, following cooking it for 1 to two minutes per side, transfer it to a parchment-lined baking sheet and bake at 400F for 5 to 7 minutes, or till it is cooked to your liking.
Serve it quickly with the remaining marinade that was set aside.

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