Slightly Asian in flavor, this goes nicely with plain steamed rice and spinach.
4 tuna steaks
6 tablespoons soy sauce
3 teaspoons olive or canola oil
1 teaspoon toasted sesame oil
1 teaspoon fresh lime juice
Wasabi, for garnish (optional)
4 lime slices
1. Place the tuna, soy sauce, 2 teaspoons olive oil, sesame oil, and lime juice in a glass or ceramic dish, or in a resealable plastic bag, cover or seal, and refrigerate up to two hours.
2. Remove as much of the marinade as possible. Place a skillet over high heat and when it is very hot, add the remaining 1 teaspoon olive oil. Add the tuna and cook about 2 minutes on each side. Serve immediately, garnished with the wasabi, if desired, and the line slices.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)