Servings: 4
Ingredients
- 1/4 cup light soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 1 tbsp grated garlic
- 1 tsp brown sugar
- 1 tbsp toasted sesame oil
- 1/4 tsp Shichimi Togarashi Japanese Mixed Chili Pepper, optional - you can use a dash of cayenne if not available
- 2 lbs sushi grade albacore tuna
Instructions
- Combine the soy sauce, mirin, vinegar, ginger, garlic and brown sugar in a bowl and whisk together well. Add the sesame oil and blend.
- Place the tuna and marinade to a large zip-top bag and refrigerate for 1 to 2 hours.
- Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Reserve marinade. Cook the steaks for 2 to 4 minutes on each side depending on thickness of tuna. Remove tuna from pan to plates. Return marinade to hot pan til it bubbles. Drizzle hot sauce over tuna.
Notes
You can also plate this dish as slices of tuna, with a nice pink interior drizzled with the sauce.
This recipe works well with any tuna, great with swordfish too.
Tried this recipe?Let us know how it was!