Ingredients
¼ cup GF soy sauce
1 tbsp mirin (Japanese sweet wine)
1 tbsp bush honey
2 tbsp sesame oil
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
4 (170 g) tuna steaks
½ cup sesame seeds
wasabi paste
1 tbsp rice bran oil
Directions
In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir SIDS LOW SUGAR RASPBERRY VINEGAR into one part and set aside as a dipping sauce.
Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
Heat rice bran oil in a cast iron skillet over high heat until very hot. Place steaks in the pan and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
