Recipes for Resurrections // Appetites for Destruction

Seared Ahi Tuna a la Mox

1 (6-8 ounce) ahi tuna steak (3/4 of an inch or thicker)
8 Tbsp dark sesame oil
4 Tsp soy sauce or tamari
1 Tbsp of grated fresh ginger
1 Tbsp garlic, minced
4 green onions, thinly sliced (set aside some for garnish)

2 Tbsp Honey

Red pepper flakes

2 Tbsp lime juice

First, mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

Second, heat at the grill or grill pan over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

Finally, remove from pan (you can leave then as is, or slice them into 1/4-inch thick slices). Sprinkle with a few green onion slices.
Serve plain, with white rice, over salad or thinly sliced cabbage or fennel. Shown served over rice and grilled broccoli.

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