Ingredients
2 Yellowfin tuna steaks 6 to 8 ounces each
2 tbsp Coconut aminos
1 tbsp Honey
1 tsp grated fresh Ginger
1 Garlic clove minced
1 tbsp Olive oil
Sesame seeds optional, for garnish
Sliced green onions optional, for garnish
Instructions
Mix coconut aminos, honey, grated ginger, and minced garlic in a dish or bag.
Coat tuna steaks in marinade and let sit for 20-30 minutes. Even 5 minutes helps.
Heat olive oil in a skillet over medium-high heat.
Remove tuna from marinade, letting excess drip off.
Sear tuna in skillet, 2-3 minutes per side until crust forms. The center should be pink.
Boil leftover marinade in a small saucepan for 1-2 minutes to make a glaze.
Remove tuna from skillet and let rest for 1 minute.
Pour glaze over tuna and sprinkle with sesame seeds and sliced green onions if desired.
Notes
Coconut aminos are a gluten-free and soy-free alternative to soy sauce. You can use gluten-free soy sauce if you prefer.
If you’re short on time, a quick 5-minute marinade is still better than none!
