Ahi Tuna Steak

There are few things I love to eat more than fresh fish! These are the times I wish I lived closer to the coast so I could eat fresh caught fish daily. Good thing the the Dekalb Farmer's Market isn't too far from me! If you haven't been yet, I highly suggest it! Their fish market is unbelievable and if I'm feeling seafood, I head there! Anyways -- for this dish you'll need:

- Tuna Steaks

- Sesame seeds

- Jasmine or Basmati rice

- Broccoli

Marinade: (very similar to the marinade I use for my Shrimp Tacos, just a larger batch)

- 6 tbsp of soy sauce

- 2 tbsp of oil

- 1 tbsp of sesame oil

- 2 tsp of brown sugar

- 2 tsp mince garlic

- Ginger* (optional - if I have a ginger root, I'll grate about a tsp, if not still yummy)

Take the tuna out of the fridge, rinse and pat dry with a paper towel. Make the marinade and allow the tuna to gradually get warmer (not necessarily warm or room temp, but just to take off the chill from the fridge). Quick Tip: This step will help when you're cooking it so it's not still cold in the middle when the outside is finished searing - pretty good rule of thumb when cooking most meat!

Allow the tuna to marinade for about an hour, flipping over halfway through to coat both sides. You'll see the tuna turn from a nice pink color to soak in all the flavors in the marinade.

Next you'll want to get a skillet really hot. Once the tuna is in the skillet it'll really only be a few minutes before the dish is complete. Since it'll cook so quickly, you'll want to make the other sides while the tuna marinates. I also got my Jasmine rice at the farmers market, but any white rice/sticky rice will do. Keep in mind most rice takes about 20 minutes to cook.

When you're about ready to eat and the skillet is hot, add the tuna searing about 1 1/2 minutes each side, depending on thickness. You'll quickly see the tuna cooking by watching the edges. Once both sides are seared, use a pair of tongs to rotate the sides along the skillet, maybe 10-20 seconds, just enough to take the pink off the outside.

Once seared to your liking, serve with rice and broccoli and top with extra soy and sesame seeds - Enjoy!