teriyaki tuna steak
1/2 cup of teriyaki sauce
Sashimi-grade tuna steaks weighing 1 1/2 pounds
Olive oil extra virgin, 2 tablespoons
a serving of sesame seeds
Sea salt, two tablespoons
to taste, ground black pepper
Grated carrot, one
How to make
Noodles should be cooked as directed on the package and drained. Place aside.
The tuna steaks have seasoning on both sides.
In a deep 10-inch skillet, heat the butter and oil. Stir in the garlic. Add steaks of tuna. Cook for 5 to 6 minutes at medium heat, rotating once, or until browned. Add the ginger root, vinegar, and teriyaki sauce. Reduce heat to medium-low; cook for 8 to 10 minutes, or until the fish flakes readily with a fork and the internal temperature reaches 145°F. Remove the tuna from the skillet with a spatula; keep heated.
Add carrot and onions to the sauce in the skillet. Cook for one minute on medium heat. Add the cooked rice and noodles. Increase the heat to medium-high; cook for 2-3 minutes, stirring constantly, or until thoroughly cooked.
Serve heated tuna steaks with rice and fried noodles.
The whole list of marinade ingredients is included in the nutrition facts for this recipe. The amount of marinade actually ingested will vary depending on factors like marinating time, ingredients, cooking style, etc.