- 1/2 cup low-sodium soy sauce
- 1/4 cup scallions (chopped, white and light green parts)
- 2 tablespoons fresh lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger (grated)
- 4 tuna steaks
- 1/2 cup sesame seeds (white and black combined, or white only)
- 1/2 teaspoon cornstarch
Method:
- In a large zip-top bag, combine the soy sauce, chopped scallions, lemon juice, sesame oil, and fresh ginger. Swish everything around in the bag until it’s well combined.
- Add the tuna steaks, turning within the bag to coat them completely with the marinade. Press the excess air out of the bag, seal, and marinate in the refrigerator for about 20 minutes.
- Preheat a counter top contact grill to “sear” or the highest temperature setting.
- Place the sesame seeds on a plate or a shallow dish. Remove the tuna steaks from marinade bag, brushing the scallions off the steaks and reserving the marinade. Then one at a time, coat the steaks in sesame seeds on all sides, pressing the seeds into the steak so they’ll stick.
- Spray the grill plates lightly with non-stick spray and place the steaks on the grill, closing the cover so the top grill rests evenly on the steaks. Do not press down. Grill for about 3 minutes (longer if you prefer your tuna cooked through). Remove from grill and keep warm.
- While the tuna cooks, pour the marinade into a small saucepan and bring to a boil. Add the corn-starch, stirring with a whisk. Cook for about 3 to 4 minutes, until the sauce thickens.
- To serve, slice the tuna steaks on the diagonal into thin slices. Fan the slices on a plate and drizzle with the sauce.
