Ingredients
- 2 lbs tuna 1" cubes
- 10 oz Teriyaki Sauce
- 1 tbsp fresh ginger minced or grated
- 1 tbsp fresh garlic minced or grated
- 1 lemon juiced
- 1 tbsp sugar optional
- 1 tbsp sesame seeds garnish
- 1 tbsp green onion garnish
Instructions
- Keep the tuna cold until ready to dunk in marinade. Combine all ingredients for marinade. Cover tuna with marinade mixture and stir so pieces are completely coated and covered. Let sit in refrigerator for 30 minutes.
- After 30 minutes, remove each piece from the liquid and set on a plate beside the stove.
- Prepare a large skillet with 3 T canola or peanut oil until it is shimmery. Keep heat on medium throughout cooking.
- Set the pieces quickly and carefully into the hot oil. Sear for a minute on each side, and then use tongs to turn and sear on another side. May have to work in two batches. Don’t worry if not all sides of the tuna get seared perfectly. Cook no more than 3 minutes total per cube. Should be pink inside, for a good tender result.
- Remove the pieces to a clean plate.
- Reduce heat slightly and pour the marinade mix into pan. Cook it for a few minutes until it is reduced and sticky, like a thin barbeque sauce.
Notes
To serve: Place 5-7 tuna pieces in a bowl. Garnish with sesame seeds and microgreens and drizzle some reduced marinade for flavor and color.