Directions:
1. In a small mixing bowl combine soy sauce, rice vinegar, honey and sesame oil.
2. Place sesame seeds in a shallow dish and spread them out. Dip the tuna steaks in the soy sauce mixture to coat. Then press the steaks into the sesame seeds.
3. In a large skillet add in olive oil and place over high heat. Once oil is hot place the steaks in the pan. Sear on each side for about 30 seconds. Remove and cool for about 5 minutes, then slice about 1/4 inch thick.

Photo Credit: Tavallai

photo by sassyradish

Serving Size: 4

Ingredients:
4 fresh tuna steaks
2 tablespoons dijon honey mustard
2 teaspoons soy sauce
2 tablespoons rice wine vinegar

Directions:

1. Place tuna steaks in a shallow glass dish.
2. In a medium mixing bowl combine mustard, soy sauce and vinegar. Whisk until smooth.
3. Cover tuna steaks with marinade.
4. Cover and place in refrigerator for 1 hour.
5. Preheat grill.
6. Remove from marinade. Grill over hot coals for 4-5 minutes each side.
7. Do not overcook!

Ingredients:

1 lb. fresh tuna steaks, cubed

1 15 oz. can pineapple chunks, reserve juice

3 tablespoons vinegar

3 tablespoons orange juice

¼ cup brown sugar

¼ cup soy sauce

¼ cup catsup   

2 tablespoons corn starch

2 tablespoons olive oil

1 medium green pepper, cubed

Directions:

1. Drain can of pineapples, reserving ¾ cup juice.
2. In a medium mixing bowl combine reserved juice, vinegar, orange juice, brown sugar, soy sauce, catsup and corn starch. Whisk until smooth. Set aside.
3. In a wok or large skillet add the olive oil in over high heat. Once hot add fish, cook for 3-5 minutes or until flakey. Remove and set aside.
4. Stir sauce into wok, cook until it begins to thicken. Add green pepper and pineapple, cook for 3 minutes. Then add fish back in. Cook for 1 additional minute.
5. Serve over steamed rice.