What you will need: 12 oz of tuna cut into 2 steaks 2 TBS mirin rice wine 1 + 1 TBS fresh squeezed lemon juice 2 TBS tamari (soy sauce) 1 TBS minced fresh ginger 3 TBS minced scallion dash of salt & white pepper
How to make it: Preheat 10-12 inch stainless steel skillet over medium-high heat for 2 minutes.
While pan is preheating, rub tuna with 1 TBS lemon juice, season with a little salt and white pepper, and prepare ginger and scallion.
Place tuna on preheated skillet and cook for 1-2 minutes on each side, depending on thickness, and then remove from skillet. Seared tuna is best when medium rare. This is our Stovetop Searing cooking method. Place on a plate.