Seared Albacore Tuna with Soy Sauce
- 8 ounce albacore tuna loin or steak (~4oz per person)
- ¼ cup rice vinegar
- ¼ cup soy sauce or tamari (use gluten-free certified if needed), use low-sodium soy sauce if desired
- 1 tablespoon shaved ginger (or ginger paste)
- 2 garlic cloves, minced
- 1 teaspoon wasabi OR 1 tsp horseradish
- 2 teaspoons sugar
- 2 green onions, plus a handful of diced green onion tops for garnish (optional)
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
- ¼ cup lemon juice (juice of 1 lemon)
- Blend vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), sugar, and green onion. Taste sauce, adjust seasoning if necessary (adding more soy, sugar, ginger etc if preferred).
- Marinate tuna in blended sauce for about 10 minutes.
- Sprinkle sesame seeds on top of tuna at end of marinade.
- Heat oil in a heavy bottom pan (like a cast-iron pan) on high, until oil is very hot.
- Reserving marinade for later, sear tuna for 30-45 seconds per side, then remove from pan. (For tuna loins with 3 sides, sear all 3 sides for about 20 seconds each.)
- Reduce heat to medium and allow pan to cool slightly. Add marinade to pan with lemon juice, and stir with a wooden spoon. If sauce is too thick for your liking, add more lemon juice. Remove sauce from heat.
- For steaks: Slice tuna in thin strips. If desired, leave about ½" at one end of the tuna steak uncut, and serve fanned on a plate with ginger soy pan sauce and extra green onion to garnish.
- For loins: Thinly slice the tuna and serve fanned on a plate with ginger soy pan sauce and extra green onion to garnish.