Marinated Seared Tuna

1. 1

   In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger.

2. 2

   Add the tuna and roll around to get the marinade on all sides.

3. 3

   Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.

4. 4

   Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.

5. 5

   When the tuna has come to room temperature, remove it from the marinade.

6. 6

   With a paper towel, gently remove some of the excess marinade.

7. 7

   Coat a large saute pan with peanut oil and bring it to a VERY high heat.

8. 8

   When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan.

9. 9

   Return the pan to the heat and sear the tuna for 1 minute on each side.

10. 10

    Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices.

11. 11

    Sprinkle with the dark green sliced scallion tops.

12. 12

    Serve immediately with a little extra soy on the side if desired.

No additional tips available.