Teriyaki Tuna

Recipe View Begin by marinating the tuna steaks. In a shallow dish, pour the teriyaki sauce. Gently place the tuna steaks in the sauce, ensuring they are well coated. Cover the dish and allow the tuna to marinate at room temperature for approximately 45 minutes. This will allow the flavors to penetrate the fish and ensure even cooking. (45 minutes)

Recipe View While the tuna marinates, prepare your mise en place. Grate the carrot and set aside. Zest the lemon, being careful to avoid the bitter white pith, then juice the lemon and set both aside.

Recipe View Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Ensure the pan is hot before adding the tuna. (2 minutes)

Recipe View Carefully place the marinated tuna steaks into the hot oil. Sear the tuna for approximately 2-3 minutes per side, pouring the leftover teriyaki marinade over the steaks as they cook. As the tuna sears, squeeze the juice from half of the lemon over the steaks, and sprinkle generously with the toasted sesame seeds. (6 minutes)

Recipe View Flip the tuna steaks and continue to cook for another 2-3 minutes, or until the tuna is browned on both sides and cooked to your desired degree of doneness. The center should still be slightly pink for optimal flavor and tenderness. Season with flaked sea salt and freshly ground black pepper. (3 minutes)

Recipe View Remove the tuna steaks from the skillet and allow them to rest for a minute or two before serving. This will help the juices redistribute, resulting in a more succulent steak.

Recipe View To serve, place the seared tuna steaks onto serving plates. Garnish generously with the grated carrots and a sprinkle of lemon zest. Drizzle the pan drippings over the tuna as a flavorful sauce.