Tuna steaks with sesame marinade

Ingredients for 2 servings:

• 2 tuna steaks
• 3 tbsp soy sauce
• 1 tbsp balsamic vinegar, dark
• 2 tbsp wok oil, sesame oil or similar
• 1 tsp oil, flavored with ginger & lemongrass
• 1 pinch(s) garlic powder, alternatively pressed garlic
• 1 tsp sesame salt
• e.g. salt and pepper
• chili flakes
• 2 tbsp agave syrup
• 1 ½ tbsp soy sauce
• 1 tsp sesame oil, or oil with ginger & lemongrass, as in the marinade
• Balsamic vinegar, approx. 1/2 to 1 tsp
• some ginger and sesame salt, as desired

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 20 minutes

Tuna with Asian-inspired marinade

Rinse the tuna steaks under running water and pat dry. Make a marinade from soy sauce, balsamic vinegar, oil, and spices and marinate the tuna steaks in it for at least 1 hour. Sear the steaks in a pan on each side (about 1-2 minutes per side). The steak should be crispy on the outside and still raw/pink in the middle. If necessary, briefly stand the steak on its edges (depending on its thickness) to crisp them up as well. A sweet sesame dip goes particularly well with this. Mix the ingredients together. Tip: If you don’t like raw fish, I recommend placing the steak in a preheated oven at 90°C (top/bottom heat) for about 10 minutes after searing. This ensures it cooks thoroughly but doesn’t become tough or dry.