Ingredients
Scale
- 1–1.5 lbs Ahi Tuna Steaks
Ahi Tuna Marinade - 5 tablespoons soy sauce
- 1 tablespoon Everything But The Bagel Seasoning
- 2 tablespoon sesame oil
- 1/2 tsp black pepper
- 2 tablespoon honey
- 1/2 tablespoon garlic chili sauce (found in the Asian section of most grocery store)
- juice of 1 lemon
- 3 tablespoons coconut oil – for pan searing
- black sesame seeds for garnish
Lettuce Cups
- 1 head bib lettuce – leaves removed from the head
- mango strips
- shredded carrots
- 1 cup diced cucumber
Instructions
- In a small bowl combine soy sauce, sesame oil, everything but the bagel seasoning, salt, pepper, lemon juice, honey, and hot sauce. Whisk to combine. Reserve 1/4 cup of marinade for later.
- Place your tuna steaks in a shallow bowl and pour marinade over them. Cover and let sit in the refrigerator for at least one hour.
- Remove tuna from the refrigerator. Over high heat add 3 tablespoons of coconut oil to your pan.
- When the pan is screaming hot lay one tuna steak down in the oil. Cook for 1 minute on each side. Add an additional minute based on the level of rareness you prefer.
- Remove tuna from pan and lay on a cutting board to rest for 5 minutes.
- With a serrated knife, cut slices against the grain of the tuna.
- Assemble the lettuce cups. Place lettuce on a serving platter, add mango, carrots, and cucumber to the lettuce. Place 2 or 3 pieces of the sliced tuna in each lettuce cup. Garnish with additional sesame seeds if desired. Serve with the reserved marinade as a dipping sauce.
Keywords: ahi tuna, lettuce, mango, cucumber, Asian, cucumber, soy sauce, appetizer