3 tbsp. Soy sauce
1 tbsp. Sesame seed oil
1 tbsp. Fresh Honey
1 Dash of mirin
1/2 Medium shallot minced
1 Green onion thinly sliced on bias
1 tsp. Red pepper flake
1 Fresh tuna steak. Big Eye is a personal favorite, but Yellow fin or Bluefin will be equally tasty
Pinch of sesame seeds
Steaming hot rice of your choice. Quinoa mixed with sprouted brown rice (soaked overnight) is a great option for extra nutrients.
Combine soy sauce, sesame seed oil, honey, mirin, shallot, most of the green onion, and the red pepper flakes in a mixing bowl. I like to do this an hour before serving to allow the flavors to come together. Adjust ingredients to find your right balance of salt, sweet, and heat.
Gently slice your tuna into 3/8” to 1/2” cubes, about ten minutes before serving. In a separate bowl add your tuna and slowly fold in your mixed ingredients until the tuna is nicely coated, but not swimming in sauce.
Let this mixture rest for 5-10 minutes before serving over a nice bowl of rice.
I like to garnish it with some sesame seeds, freshly sliced green onion and a dash of lime juice. A perfectly ripe avocado can also accompany this nicely.