2 (6-8 ounce) sushi grade Ahi tuna steaks (3/4 of an inch thick)
2 Tbsp soy sauce
1 Tbsp grated fresh ginger
1 clove of garlic, minced
1 green onion (scallion) thinly sliced ( a few slices reserved for garnish)
1 Tsp lime juice
1. Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half each side.
3. Remove from pan and slice into 1/4 inch thick slices. Sprinkle with a few green onion slices