This Japanese-inspired dish incorporates the zesty and bright flavors of yuzu, an Asian variety of citrus that tastes sweet, tart and floral. Tuna is an excellent source of lean protein and boosts bone strength and overall energy levels with B vitamins. Tuna also contains high levels of beneficial omega-3 fatty acids, which can lower inflammation, protect eye and skin health and help preserve collagen levels. Be sure to buy responsibly caught tuna—look for labels that indicate pole and line methods and fisheries certified by the Marine Stewardship Council (MSC) when shopping for your fish. You can also apply this same recipe and method to salmon with delicious results. Serve alongside rice and a cucumber salad for a tasty meal everyone will be excited about. 

Serves: 4

Total Time: 25 minutes

Ingredients:

• 2 sushi-grade wild caught ahi or yellowfin tuna steaks 
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 tablespoons white miso
• 3 tablespoons rice wine vinegar
• 2 tablespoons yuzu juice (swap in lemon juice if you can’t source yuzu)
• 1 tablespoon mirin
• ¼ cup of your favorite mayo
• Pinch sea salt, to taste
• Fresh herbs, to garnish (optional)

Directions:

1. In a wide, shallow bowl or plate, whisk together the soy sauce, sesame oil,and honey. Allow the tuna to marinate in this mix for 10 minutes, turning it over to coat it evenly. 
2. In a small bowl, whisk together the miso, rice vinegar, yuzu, mirin and mayo until smooth. Add a pinch of salt, if needed, to taste.
3. Heat a cast iron skillet over medium-high heat for 5 minutes until almost smoking. Add the tuna steaks and sear for 60-90 seconds, depending on thickness and preference. Flip and cook for another 60-90 seconds, then remove to a cutting board to rest for 10 minutes.
4. Slice the tuna against the grain into ¼-inch thick slices. Garnish with fresh herbs, if using, serve with the sauce alongside and enjoy!