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Two weeks have passed and there is still no Japanese rice to be bought in the market and grocery stores so I have decided to cook the tuna a bit differently. I'm glad I sliced the tuna slab into large portions that I can actually prepare it pan-seared with the middle part still gloriously reddish pink. The question is, how do I season it? Well, after some research, I came up with the prefect marinade and coating to prepare my lovely tuna.
6-8 oz sushi grade tuna steaks (at least 1-inch thick)
3 tbsp dark sesame oil
3 tbsp soy sauce
1 tbsp fresh ginger, grated
2 cloves garlic, grated
dash or two of black pepper
juice of 1/2 lemon
3 stalks spring onions, chopped finely
1/3 cup sesame seeds
2 tbsp olive oil
1. To marinade the steaks, combine in a shallow bowl the sesame oil, soy
sauce, ginger, garlic, spring onions, lemon juice and season with the
2. Arrange the tune steaks so that they are laid flat in the bowl and marinate
for about 30 minutes turning them halfway.
3. When ready to sear, heat the olive oil in a non-stick pan over medium
heat. Dredge the tuna steaks with the sesame seeds on the top and the
4. Sear the tuna steaks for about 1 1/2 minute on each side. Remove from
the pan and let cool for a minute. Slice into the desired thickness and
serve with a side of soy sauce and wasabi.