INGREDIENTS
1/3 cup soy sauce
3 TBSP. honey
1 TBSP. white wine vinegar
1 clove garlic, finely chopped
4 skin-on boneless tuna fillets
Salt
2 TBSP. vegetable oil
1 scallion, thinly sliced
DIRECTIONS
In a saucepan, combine the soy sauce, honey and vinegar.
Bring to a boil and simmer for 1 minute.
Stir in the garlic.
Season the tuna on both sides with salt.
Preheat a large heavy skillet over medium-high heat.
Add the oil, then add the tuna skin side down, and cook undisturbed, until the skin is very crisp, about 6 minutes.
Turn and cook until opaque at the thickest part, 1 to 3 minutes.
Drizzle serving plates with the sauce, place the tuna skin side up on top and sprinkle with the scallion.
Serves 4.
