Tuna Bites

Ingredients

2 lbs tuna steaks, cut into 1” cubes

10 oz (1 bottle) San-J teriyaki sauce (gluten free)

3 oz toasted sesame oil

1 tbsp fresh ginger, minced or grated

1 tbsp fresh garlic, minced or crushed

1 lemon, juiced

1 tbsp sugar (optional, but will lead to a better toasted result)

For garnish, your choice of any of the following: 1 tbsp white or black sesame seeds, lightly toasted • local microgreens, such as these from Deep Rooted

Directions

Keep the tuna cold until ready to dunk in marinade. Combine all ingredients for marinade. Cover tuna with marinade mixture and stir so pieces are completely coated and covered. Let sit in refrigerator for 30 minutes.

After 30 minutes, remove each piece from the liquid and set on a plate beside the stove.

Prepare a large skillet with 3 T canola or peanut oil until it is shimmery. Keep heat on medium throughout cooking.

Set the pieces quickly and carefully into the hot oil. Sear for a minute on each side, and then use tongs to turn and sear on another side. May have to work in two batches. Don’t worry if not all sides of the tuna get seared perfectly. Cook no more than 3 minutes total per cube. Should be pink inside, for a good tender result.

Remove the pieces to a clean plate.

Reduce heat slightly and pour the marinade mix into pan. Cook it for a few minutes until it is reduced and sticky, like a thin barbeque sauce.

To serve: Place 5-7 tuna pieces in a bowl. Garnish with sesame seeds and microgreens and drizzle some reduced marinade for flavor and color.

Serve with fresh chunks of bell peppers and green onions