Michelle’s Teriyaki Seared Tuna Filets
Serves 4
Ingredients
2 tablespoons rice wine vinegar
Extra virgin olive oil
4 tablespoons wasabi mayo
4 tuna steaks, about 1 inch thick (also works great with salmon)
4 tablespoons teriyaki sauce
2 tablespoons soy sauce
In a medium bowl, whisk together the teriyaki sauce, soy sauce, and rice wine vinegar. Carefully transfer to a gallon size Ziploc bag, along with the tuna or salmon steaks. Let marinade in the refrigerator at least 20 minutes, but no longer than 40, flipping the bag half way through.
Heat a large drizzle of olive in a frying pan over medium-high heat. Remove steaks from the bag (keep the liquid) and sear 3 minutes on each side for medium rare. Let steaks rest after cooking and pour in the rest of the marinade in the pan and simmer 2-3 minutes to get a syrupy sauce. Whisk in honey or pineapple juice if sauce gets too salty.
Serve steaks with marinade sauce and wasabi mayo on the side.