Pepper Tuna Teriyaki

Ingredients

• 4 tuna steaks (about 6 oz each)
• 1/3 cup low-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable or canola oil
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

1. In a small bowl, whisk together soy sauce, 2 tablespoons water, mirin, rice vinegar, brown sugar, garlic, ginger, and black pepper. Set aside.
2. Heat oil in a large non-stick pan over medium-high heat. Add the tuna steaks and cook for 2-3 minutes on each side or until browned.
3. Reduce the heat to medium. Pour in the soy sauce mixture and allow it to come to a simmer. Cook until the sauce has reduced by half and thickened, about 2-3 minutes.
4. In a small bowl, whisk together cornstarch and 1 tablespoon water. Add the cornstarch slurry to the pan, stirring constantly until the sauce has thickened even further, about 1-2 minutes.
5. Remove from heat.

Serving Suggestions and Verdict

Serve with steamed rice and stir-fried vegetables for a complete meal. This Pepper Tuna Teriyaki is sweet, savory, and packed with so much flavor! The black pepper adds a subtle kick that complements the tangy sauce and the fresh tuna steak perfectly.