Pineapple Teriyaki Tuna

Ingredients

• 4 tuna steaks, about 6 ounces each
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 cup pineapple chunks, fresh or canned
• 3/4 cup teriyaki sauce
• 1 tablespoon garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• 2 cups cooked white rice, for serving

Method

1. 1

   Pat the tuna steaks dry with paper towels and season both sides evenly with salt and pepper.

2. 2

   Heat the vegetable oil in a 9-inch skillet over high heat until shimmering.

   2:00 · Heat oil
3. 3

   Sear the tuna steaks for 90 seconds per side for medium-rare centers, then transfer to a plate.

   3:00 · Sear tuna
4. 4

   Add the pineapple chunks to the same skillet and cook over medium-high heat, stirring occasionally, until lightly caramelized, about 4 minutes.

   4:00 · Caramelize pineapple
5. 5

   Stir in the garlic and ginger and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic and ginger
6. 6

   Pour in the teriyaki sauce and bring to a simmer, stirring to combine with the pineapple and aromatics.

   3:00 · Simmer sauce
7. 7

   Return the tuna steaks to the skillet and spoon the pineapple teriyaki sauce over the top, turning once to coat both sides.

   1:00 · Glaze tuna
8. 8

   Plate the tuna over cooked white rice, spoon extra sauce and pineapple on top, and garnish with green onions and sesame seeds.