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Seared Tuna With Asian Drizzle

Best served with fried rice.

Prep
Cook
Serves 2people
Ingredients
1
lb raw tuna steaks (cut about 1-1/4” think)
4
tbsp soy sauce
2
tbsp olive oil
1
tsp grated fresh ginger (or ¼ tsp ground ginger)
2
tsp finely chopped onion or shallots
Salt (Kosher) and pepper to taste
MUSTARD DRIZZLE
3
tbsp sweet-hot mustard
1
tbsp rice or white vinegar
1
tbsp olive oil
SOY DRIZZLE
2
tbsp olive oil
1
tbsp soy sauce
WASABI DRIZZLE
2
tbsp wasabi mustard (or combine 2 TBS wasabi powder with 3 TBS rice or white vinegar –the wasabi mixture has to sit for 15 min before you can us it)
2
tbsp half and half
Directions
1.
Salt and pepper the tuna and set aside.
2.
Combine remaining ingredients in a zip-lock bag.
3.
Add tuna steaks to the bag, being sure the tuna is coated in the marinate.
4.
Refrigerate tuna in bag for about 30 minutes –turning once at 15 min –you really just want to be sure the tuna is getting covered with the marinate.
5.
While tuna is marinating prepare the sauces- shake well right before pouring to prevent sepa3ration.
6.
After the sauces are done, heat a pan with two 1 TBS of olive on high heat.
7.
Place the tuna in the pan and sear for about 1 to 1-1/2 minute per side.
8.
Remove from pan and drizzle with preferred sauce(s).

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