with Sesame Crust
|Saturated Fat Acids||4.9 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Rinse tuna, pat dry and place in a bowl.
Rinse and dry scallions and cut diagonally into thin slices.
Peel ginger root and finely grate. Mix with teriyaki sauce, balsamic vinegar and scallions and pour over the tuna.
Cover tuna and let marinate for 2 hours in the refrigerator.
Lift tuna from marinade, pat dry and season with salt and pepper.
Heat the oil in a non-stick pan and cook tuna just until seared on the outside, about 2 minutes per side.
Put sesame seeds on a plate. Remove tuna from pan, sprinkle both sides with a little marinade and press into the sesame seeds.
Return tuna to pan and cook until crust is golden brown, 1-2 minutes on each side. Serve with the remaining marinade.