You can serve the tuna with quick-cooking rice and steamed baby bok choy to round out your meal.
1/4 cup lower-sodium soy sauce
2 tablespoons finely chopped green onions
2 teaspoons toasted sesame seeds
2 teaspoons dark sesame oil
1 teaspoon chili oil
4 (6-ounce) tuna steaks (about 3/4-inch thick)
How to Make It
Combine first 5 ingredients in a large zip-top plastic bag. Add tuna; seal and let stand 10 minutes, turning the bag occasionally.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove tuna from bag; discard marinade. Add tuna to pan; cook for 5 minutes or until desired degree of doneness, turning once.
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This was quite good. I realized I didn't have any chili oil at the last minute, so I substituted a chopped serrano pepper for some heat. I served it with Cooking Light's (April 2010) Quick Skillet Asparagus recipe (also on this site). I plan to make this again.
Would not make again because there are too many great recipes out there, though this wasn't bad. I marinated a full hour, but there wasn't that much extra flavor. The tuna itself was good, but I would prefer a stronger asian taste.
We made this just as the recipe called for, but marinated it for double the time as previous reviewer suggested. We served it over salad and it was fabulous. We have the benefit of a great fresh local seafood market, so our fish was extra-fresh. Wouldn't change a thing!
Both my husband and I enjoyed this dish for a quick and easy weeknight meal. I prepared it exactly as specified and I wouldn't change a thing. I served some brown rice and steamed green beans and they were great accompaniments to the fish. My fish was super fresh so I cooked it to a sear on both sides and that took less than 5 minutes. This one is a keeper.