• 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce (or 2 tsp of wheat-free tamari for gluten-free option)
  • 1 tbsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 green onion (scallion) thinly sliced (optional)
  • 1 tsp lemon juice
  • 2 6-8 oz fresh, sushi-grade ahi tuna steaks (3/4-inch thick)


  1. Mix balsamic vinegar, soy sauce, ginger, garlic, green onions and lemon juice together in a large bowl.
  2. Place tuna steaks in bowl with the marinade, cover tightly and refrigerate for at least an hour.
  3. Heat a non-stick skillet over medium-high to high heat. When the pan is hot, remove tuna from the marinade and sear them for 1 minute to 1½ on each side for rare tuna (keep on heat longer if you want the tuna cooked more thoroughly).
  4. Remove from pan, and slice into 1/4-inch thick slices. Serve alone, atop a bed of lettuce or with brown rice.
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