Cook Time: 30 minutes
Serves: 2
Ingredients
2 ahi tuna (yellowfin tuna) steaks (about 4 oz. each, 1" thick)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil see notes
1 tablespoon honey see notes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper to taste
1/4 teaspoon cayenne pepper (optional)
2 tablespoons of olive oil
1 cup of brown rice. For this recipe I used minute rice
2 cups of kale
Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
Instructions
Mix the soy sauce (2 tablespoons), honey (1 tablespoon) kosher salt (1/2 teaspoon) pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved.
Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. I did it here for about an hour. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.
While that's happening, preheat oven to 275 degrees.
Pull kale leaves off the spine and throw into a bowl.
Drizzle one tablespoon of olive oil and salt to taste.
Bake in oven for 25 minutes
Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
Add the oil (1 tablespoon) to the hot pan.
Sear the tuna for 1 - 1½ minutes on each side for medium rare
(Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used) As you can see here I underestimated mine. I prefer a more rare tuna steak. Oh well 🤷♂️
Nutritients
Calories: 604 cal
Carbohydrates: 56g (4g fiber)
Protein: 32g
Fat: 27g (4 sat. )
