- 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
- 2 Tbsp dark sesame oil
- 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
- 1 Tbsp of grated fresh ginger
- 1 clove garlic, minced
- 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
- 1 teaspoon lime juice
Santa Maria Rub (enough for a 4 pound roast)
- 1 Tbsp Kosher salt
- 1 Tbsp finely ground black pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 teaspoon cayenne
- 1 Tbsp dried oregano
- 1 teaspoon dry rosemary (or fresh, finely minced)
- 1/2 teaspoon dry sage
- Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
- Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
- Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices. Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.
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