Ingredients

• 1 pound ahi tuna steaks

• 1 tablespoon sugar

• 4garlic cloves, grated

• 1 teaspoon grated ginger

• 1 tablespoon toasted sesame oil

• 1/3 cup low sodium soy sauce or tamari

• 1 tablespoon vegetable oil

• 1 teaspoon sesame seeds (optional)

Cucumber Salad

• 1/3 cup seasoned rice vinegar

• 3 tablespoons sugar

• 1/2 teaspoons sea salt

• 1½ tablespoons toasted sesame oil

• 4 green onions, thinly sliced

• 4 ounces snap peas, chopped (about 1 1/2 cups)

• 1 cucumber, halved and sliced

• 1 bunch radishes, diced

Wasabi Mayo

• 1/4 cup mayonnaise

• 1 to 2 teaspoons wasabi paste

• 1 1/2 teaspoons lemon juice

• 1 teaspoon sugar or honey

1. Thaw your tuna steaks under refrigeration over night. Rinse and pat the tuna steaks dry with a paper towel. In a large bowl combine the sugar, grated garlic, ginger, sesame oil, and soy sauce. Add the tuna to the marinade and toss to coat well. Let marinate for at least 30 minutes or up to 24 hours in the refrigerator.

2. Make the cucumber salad. In a separate large bowl, whisk together the rice vinegar, sugar, sea salt, sesame oil, and green onions until combined. Add the snap peas, cucumber, and radishes and toss to coat. Place the salad in the refrigerator until ready to use.

3. Make the wasabi mayo. In a small bowl, whisk together the mayonnaise, wasabi paste, lemon juice, and sugar until combined.

4. Heat the oil in a large skillet over medium heat. Add the tuna and sear until browned, 1½ to 2½ minutes on each side (See note). Transfer the tuna to a cutting board. Let rest for at least 3 minutes before slicing into 1/2-inch slices.

5. Serve the tuna slice over the cucumber salad. Drizzle with the wasabi mayo and sprinkle with the sesame seeds.

Note: Try to flip the steak in the same spot because the sugar in the pan will burn a little.

Recipe and photo by: the modern proper