Prep Time: 1a nd 1/2 Hours
Yields: 2-4 Servings
Tuna is a fabulous fish for two reasons. First, it taste like fresh fish should, but secondly, many people might think it's beef or veal when it comes off the grill because of its texture. Another great advantage of tuna is how well it adapts to global flavors such as this great Asian twist.
2 (6-8 ounce) Ahi tuna steaks, 1/4-inch thick
2 tbsps dark sesame oil
2 tbsps soy sauce
1 tbsp grated fresh ginger root
4 cloves garlic, minced
1/4 cup minced red onions
1 green onion (scallion), thinly sliced
1 tbsp lime juice
In a large mixing bowl, combine sesame oil, soy sauce, grated ginger, minced garlic, red onions, green onions and lime juice, stirring to mix well. Add tuna steaks to marinade, turning to coat well. Cover tightly and refrigerate at least 1 hour. When ready to cook, place a non-stick skillet over medium-high heat. When skillet is hot, remove tuna steaks from marinade and sear 1-1 and 1/2 minutes on each side, discarding marinade. Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices to garnish. Serve plain, with white rice or as a salad over lettuce.