Marinated Tuna
Spoonsparrow presents light Japanese cuisine with a sesame crust, delivering bone-strengthening Vitamin D and eye-supporting Vitamin A.
Ingredients
- 800 g tuna fillet (4 tuna fillets)
- 6 Spring Onions
- 20 g ginger (1 piece)
- 5 tbsp teriyaki sauce
- 4 tbsp balsamic vinegar
- Salt
- Pepper
- 2 tbsp Rapeseed oil
- 50 g sesame seeds
Instructions
-
1.
Wash the tuna fillets, pat them dry with paper towels and place in a bowl.
-
2.
Trim and wash the spring onions, then slice them diagonally into thin rounds.
-
3.
Peel and finely grate the ginger. Mix it with teriyaki sauce, balsamic vinegar and the sliced spring onions to make a sauce (marinade) and pour over the tuna.
-
4.
Cover and refrigerate for 2 hours, turning occasionally.
-
5.
Remove the fish fillets from the marinades, let them drain and season with salt and pepper as desired.
-
6.
Heat the oil in a non-stick pan and fry the fillets for 2 minutes on each side.
-
7.
Place sesame seeds on a flat plate. Take the fillets out of the pan, brush both sides with some marinade and press into the sesame seeds.
-
8.
Return the fillets to the pan and brown them for 1-2 minutes on each side. Serve with the remaining marinade.
