Asian Sesame Seared or Grilled Tuna (Gluten Free)

Ingredients and Weight:

• 1 pound sushi-grade tuna steak, cut into 8 equal pieces
• 1/4 cup gluten-free soy sauce, divided
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced for garnish (optional)

Preparation Time:

15 minutes

Cooking Time:

5-7 minutes per side

Difficulty Level:

2

Preparation Method Steps:

1. In a shallow dish, combine half of the soy sauce, rice vinegar, ginger, garlic, sesame oil, and brown sugar. Add the tuna and turn to coat.
2. Marinate the tuna for at least 30 minutes, or up to overnight.
3. Preheat a grill or grill pan over medium-high heat.
4. Brush the grill grates or pan with the remaining soy sauce.
5. Remove the tuna from the marinade and discard the marinade.
6. Grill the tuna for 5-7 minutes per side, or until it reaches your desired level of doneness.
7. Transfer the tuna to a serving platter and sprinkle with sesame seeds and green onion (if desired).

Nutritional Information:

Per serving (1 piece grilled tuna):

• Calories: 150
• Fat: 6 grams
• Protein: 25 grams
• Carbohydrates: 5 grams

Dish Characteristics:

• Umami flavor from the sesame and soy sauce
• Grilled exterior with a tender and juicy interior
• Gluten-free and suitable for American taste
• Asian-inspired yet balanced for Western palates

User Comments:

• "This is an easy and delicious recipe that's perfect for a quick weeknight dinner."
• "The tuna is so flavorful and has a beautiful crust."
• "I love that this dish is gluten-free and can be enjoyed by everyone."
• "The sesame seeds add a nice crunch and nutty flavor."
• "I highly recommend serving this with steamed rice or a side salad."

Special Precautions and Tips:

• Make sure to use sushi-grade tuna for the best results.
• If you don't have a grill, you can pan-sear the tuna instead.
• Do not overcook the tuna, as it will become dry and tough.
• Let the tuna rest for a few minutes before slicing to allow the juices to redistribute.