Ingredients

Check off ingredients as you go

For 4 servings

• 4 tuna steaks, 200g (7 oz) each

For the marinade

• 50ml (3½ tbsp) salty soy sauce
• 2 tbsp ponzu sauce (or a bit of soy sauce and lemon juice)
• 2cm (¾ inch) fresh ginger, grated (or 2 tsp ginger powder)
• 1 tsp sesame oil

For the accompanying sauce

• 50ml (3½ tbsp) salty soy sauce
• juice of 1 lime
• 2 tbsp water
• 1cm (½ inch) fresh ginger, peeled and grated, or 1 tsp ginger powder
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh chives
• 1 generous dab of wasabi

For serving

• 2 green onion stems (scallions), chopped
• a few cilantro leaves, chopped

If you change the number of serving, consider adjusting cooking times!

Preparing the marinade

1. Mix all marinade ingredients in a dish - soy sauce, sesame oil, and grated ginger, adding a bit of fresh cilantro.
2. 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 several hours), turning occasionally.

Preparing the accompanying sauce and garnish

3. Mix all the sauce ingredients together, chop the cilantro and scallions (or green onions).

If you’re making a vegetable stir-fry as a side, you can follow this Asian-style vegetable stir-fry recipe - bok choy, edamame, carrots, and broccoli all pair beautifully with this dish.

Cooking the tuna steaks

4. Place the remaining crushed pepper on the tuna steaks and sear in a very hot pan with a touch of olive oil for 2 minutes per side. They should remain pink in the middle to avoid dryness (if you prefer them more cooked, 3 minutes per side).

Pour a bit of sauce onto a plate, place the tuna steak on top, drizzle with more sauce, sprinkle with fresh chopped herbs, and serve with the vegetable stir-fry and rice.

🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew fish lexicon to help you navigate and discover the choices available to you!