Fresh tuna is non-existent where I live as I’m landlocked and shy of a coastline by at least 1,000 miles. “Fresh” fish comes at a premium….and it’s really, well…not fresh. Having said that, we do have fabulous frozen options which can be very, very good, and as this tuna dish presents below, we make do.
What elevates this tuna is the honey, ginger & soy dressing. A friend, Deb, gifted a jar of her organic honey that her bees cultivated, and it shines through in this light and fresh entrée. It does wonders for a tuna steak, either fresh or frozen.
Use a portion of the dressing and marinate the tuna steak for 30 minutes, then coat with sesame seeds on all sides. For pretty presentation, I use both black and white sesame seeds. Then sear on a hot griddle, cast iron pan, or grill for just a few minutes per side depending on the size of the steak – and your preference for doneness. Then slice on an angle and top on some noodles with a few sautéed vegetables. Drizzle with a little more dressing and dinner’s on the table.
A series of honey dishes are coming up to showcase Deb’s bees!
The honey, ginger & soy dressing is below.
Honey, Ginger & Soy Dressing
- 1/4 cup honey
- 1/3 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon freshly grated ginger root
- 3 cloves garlic, crushed & minced fine
- 1 tablespoon chopped green onion
- dash white pepper (black will do, if needed)
- Optional – a squirt of Sriracha for a bit of kick
- Add all ingredients into a jar with tight-fitting lid. Shake vigorously and taste for your preference – may need to add more honey? More soy? More pepper? It depends on how sweet or salty you like a dressing.
- Let dressing sit so ingredients can marry – at least 30 minutes. The longer the better. Taste again to see if any final tweaking is in order.