Gather the ingredients. The Spruce Eats / Victoria Heydt. 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. The Spruce Eats / Victoria Heydt. Add the tuna steaks, turning to coat them completely with the marinade.
Place the tuna steaks in the marinade and turn them over a few times to coat well. Leave to marinate for 15 minutes up to an hour. Pro tip – You can marinate the tuna for up to 3 hours in the fridge. Sear tuna steaks – Heat a cast iron skillet on medium-high heat. Add the olive oil and let the pan become very hot.
Step 1: Season one side of the tuna with salt and pepper to taste and coat with sesame seeds. Repeat on the opposite side. Step 2: Heat olive oil in a cast-iron skillet over medium-high heat until hot, then gently place the tuna into the pan. Let it cook for 1 to 1½ minutes. Step 3: Flip the tuna using tongs to cook the other side.
Remove from the heat and dice into cubes. Add cooked rice and or salad greens to a bowl. Add a scoop of avocado and diced mango to each bowl. Mix the cubed tuna and slivered white onions with about 4-5 tablespoons of poke sauce. Split between the two bowls, pouring the excess sauce over the bowls.
Preheat your charcoal grill to 450–500° F. To cut down on total cooking time, preheat a well-seasoned steel sear plate on the grids as your work station warms up; this will let you grill the bacon-wrapped asparagus and tuna steak at the same time. While the grill preheats, prepare the slaw. You’ll do this by thin slicing the green and
To Use the Marinade: Pour marinade over two ahi tuna steaks. Cover and refrigerate for 1 hour. Remove tuna from the marinade and shake off excess.
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how to sear tuna on a grill
