Ingredients
4 pcs tuna steaks, (6 oz each), should be 1-inch thick
2 tbsp soy sauce, divided
2 tbsp ginger marmalade, (recipe follows)
2 tsp wasabi paste
cooking spray
8 oz ginger, fresh, peeled, and minced
½ cup granulated sugar
1 cup water
1 tsp chili powder
¼ tsp mixed sesame seeds, per serving, roasted
½ tsp wasabi paste, per serving
¼ oz lettuce leaves, per serving
Preparation
Combine all ingredients for the ginger marmalade in a saucepot and bring this to a simmer.
Simmer over low heat for 30 to 45 minutes or until the mixture has thickened. Set aside to cool down completely.
Brush 1 tablespoon soy sauce over the tuna steaks. Let them stand for 5 minutes.
Using a whisk, combine the remaining soy sauce, ginger marmalade, and wasabi paste in a small bowl. Whisk until evenly incorporated.
Preheat your grill and grease with cooking spray. As an alternative, you can also use a wide skillet and grease with cooking spray.
Sear the tuna steaks on the grill and cook each side for 2 minutes.
Spoon the marmalade mixture over the tuna steaks. Cook them for 1 minute until they turn medium-rare or until they reach your desired degree of doneness.
Once your tuna steaks are finished cooking, serve with lettuce leaves and wasabi paste and garnish them with sesame seeds.
