A quick and easy Asian-style dish.
Grate the ginger and mince the garlic. Combine with all marinade ingredients in a large bowl and whisk until mixed. Pour into a tupperware and place in tuna. Turn the tuna a few times to make sure it’s fully coated. Place in the fridge. Turn tuna once during the wait!
Pour toasted sesame seeds onto a plate. (If you need to toast them yourself, place them in a 350 oven for 5 minutes.) Remove the tuna from the marinade and let the excess marinade drip off. Place the tuna into the toasted sesame seeds. Coat on both sides.
Heat a skillet and sesame oil over medium-high heat until the oil is shiny but not fully smoking. Place your tuna steak into the skillet and allow to cook for 3-4 minutes. Turn the fish over and cook for an additional 2 minutes. Remove fish from the pan and let rest while you cook the second steak.
Serve immediately with your choice of garnish and side!
*To make this gluten free, skip the Teriyaki sauce and change out Tamari sauce for regular soy sauce. (I actually use Tamari more often than regular soy!)
*Try adding lime zest, fish sauce, or chili flakes to the marinade.
*Try creating a peppercorn, pistachio, or pecan crust instead of sesame seeds! Change the oil to olive oil for these variations.