2 tablespoons honey
2 tablespoons soy sauce
juice of ½ lime
2 teaspoons sesame oil, divided
4 (6-ounce) tuna steaks
3 tablespoons white sesame seeds
3 tablespoons black sesame seeds
⅓ cup peanut butter (creamy)
1¼ cups boiling water
3 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon cider vinegar
2 teaspoons sugar or more, to taste
2 tablespoons finely chopped cilantro, chives, or parsley, optional
⅛ teaspoon red pepper
salt to taste
1 tablespoon canola oil
- In a 9 x 13-inch pan, combine honey, soy sauce, lime juice, and 1 teaspoon sesame oil. Add tuna steaks and turn to coat all sides. Set aside.
- Prepare the sauce. Place peanut butter in a medium bowl. Add hot water and mix until smooth. Add soy sauce, garlic, vinegar, and sugar, and whisk well. Add more water if necessary to create a pourable sauce.
- Heat oil in a large cast-iron or Teflon pan over medium–high heat until hot. Place the white and black sesame seeds on a plate and stir to combine (use more seeds to coat completely).
- Remove the tuna from the marinade, reserving the marinade for later. Dip both sides of each tuna steak in the seeds. Place the steaks in the pan and cook for 1 to 2 minutes; turn over and cook for an additional 1 to 2 minutes. The outside ¼ inch will be browned, and the inside will be rare.
- Place reserved marinade in a small saucepan over medium–high heat. Cook for about 30 seconds to thicken. Brush this sauce on top of the tuna steaks.
Yield: 4 servings as a main dish, 20 as an appetizer