Grilled Tuna with Teriyaki Vegetables

Ingredients

• 150 g green asparagus
• 150 g zucchini
• 100 g fresh shiitake mushrooms
• 1 tbsp soy sauce
• 1 small red bell pepper
• 3 tbsp teriyaki sauce
• 2 tsp sesame oil
• 1 tsp liquid honey
• 1 tsp freshly grated ginger
• 4 tuna steaks (150 g each)
• Salt
• Pepper
• 2 tbsp lemon juice

Instructions

1. 1.

   Brush the tuna steaks with lemon juice and let marinate in the refrigerator. Peel the lower third of the asparagus, cut long stalks in half. Clean the mushrooms and remove tough stems. Wash the zucchini, pat dry, and slice diagonally. Wash the pepper, halve it, seed it, and cut the flesh into bite‑size pieces.

2. 2.

   Mix the vegetables and stir‑fry with ginger in 1 tsp sesame oil for about 3 minutes, then season with honey, teriyaki, and soy sauce and keep warm. Pat the tuna steaks dry, salt, pepper, and sear each side in the remaining oil for 1–2 minutes (longer if desired doneness). Plate on top of the vegetables.