14-16 OZ Sushi Grade Ahi Tuna (two tuna steaks)
⅓ Cup Kevin’s Natural Foods Korean BBQ Sauce
¼ TSP Fresh Cracked Sea Salt or Flaky Sea Salt
2 TBSP Avocado Oil
1 Cup Cooked White Rice
1 Radish (sliced)
1 Bunch Scallion (diced)
1 TSP Sesame Seeds
In a ziploc bag, add ahi tuna and Korean BBQ Sauce. Leave to marinate in the fridge for at least 20-minutes and up to overnight.
Heat a cast iron (or non-stick) pan to medium-high heat for 2-minutes. Pour in avocado oil and let it spread evenly.
Place steaks directly into the pan. Sear the first side for 2-minutes, flip and sear the bottom for another 2-minutes.
Remove ahi tuna steaks from the pan and sit on a cutting board.
Let sit for 2-minutes and then slice. Sprinkle with sea salt.
Place seared ahi tuna steaks on top of rice. Serve with preferred toppings.