Soy-Ginger Ahi Tuna Marinade
This quick soy-sesame marinade is perfect on ahi tuna steaks, tenderizing the meat with rice vinegar, gluten-free soy sauce, fresh ginger and a little maple syrup for sweetness. It’s the best 5-minute marinade for grilled or seared tuna, but you can also use it for crudo, poke and as a dipping sauce for the finished meal. For medium-rare tuna steaks, sear in a large cast iron pan over high heat for 1 to 2 minutes per side, or until a crust has formed and there’s a thin layer of opacity up the side. For grilled ahi tuna steaks, cook over a high flame for 1 to 2 minutes per side. To serve the marinated ahi tuna, thinly slice after resting the steaks for 5 minutes. Drizzle the reserved sauce over the top and serve on a platter as is, or over sushi rice with avocado and cucumber. Cilantro, sesame seeds and scallions make great garnishes.
Ingredients
- 0.25 cupgluten-free tamari or soy sauce
- 2 tbsprice vinegar (unseasoned)
- 2 tbspSesame Oil
- 2 tspmaple syrup or honey
- 2 tspFresh Ginger, grated
- 0.5 tspSea Salt
- 2 lbfresh ahi tuna steaks (sushi-grade)
Instructions
- 1
In a small mixing bowl, whisk together the gluten-free tamari, vinegar, sesame oil, maple syrup, grated ginger and sea salt. Remove half the marinade (1/4 cup) to a serving bowl and place the remaining marinade in a shallow dish or resealable plastic bag.
- 2
Add the ahi tuna steaks to the dish or bag and flip around in the marinade until coated. Marinate for at least 10 minutes (or overnight in a resealable container) before grilling the steaks or searing them on the stove (see notes). Thinly slice the tuna and serve alongside the remaining marinade as a dipping sauce with the optional garnishes.