Ingredients
Check off ingredients as you go
Serves 4
- 4 tuna steaks, 200 g (7 oz) each
For the marinade
- 50 ml (3 Tbsp + 1 tsp) soy sauce
- 2 Tbsp ponzu sauce (or a little soy sauce and lemon juice)
- 2 cm (3/4 inch) piece fresh ginger, grated (or 2 tsp ground ginger)
- 1 tsp sesame oil
For the dipping sauce
- 50 ml (3 Tbsp + 1 tsp) soy sauce
- juice of 1 lime
- 2 Tbsp water
- 1 cm (1/2 inch) piece fresh ginger, peeled and grated, or 1 tsp ground ginger
- 2 Tbsp chopped fresh cilantro (coriander)
- 2 Tbsp fresh chives, snipped
- 1 generous dab of wasabi paste
- Cracked black pepper
To serve
- 2 scallions (green onions), thinly sliced
- a few cilantro leaves, chopped
Making the marinade
- Mix all the marinade ingredients in a dish: the soy sauce, sesame oil and grated ginger, and add a little fresh cilantro.
- Place the tuna steaks in a dish and pour the marinade over them. Cover with plastic wrap and refrigerate for half an hour (or even a few hours), turning them from time to time if you like.
Making the dipping sauce and garnish
- Mix all the dipping sauce ingredients, then chop the cilantro and scallions.
If you’re making stir-fried vegetables on the side, you can follow this recipe for Asian-style stir-fried vegetables; bok choy, edamame, carrots and broccoli all go beautifully with this dish.
Cooking the tuna steaks
- Sprinkle the remaining cracked pepper over the tuna steaks and sear them in a very hot skillet with a touch of olive oil for 2 minutes per side. They should stay pink in the middle so they don’t dry out (if you like them a little more done, 3 minutes per side).
Pour a little dipping sauce onto a plate, set the tuna steak on top, spoon more sauce over it, scatter with the chopped fresh herbs and serve with the stir-fried vegetables and rice.
🐟 To learn more about fish in Israel, I wrote a practical guide and French-Hebrew glossary of fish so you can find your way around and discover all the choices available to you !