Ingredients

1 block sushi-quality tuna or 4 steaks
  (800g-1kg; 200-250g per person)
2 Tbsp light olive oil
1 Tbsp butter

For the Tuna Marinade
2 Tbsp soya sauce
1 tsp finely chopped garlic
1 tsp minced ginger
1-2 tsp wasabi paste
1 Tbsp lemon or lime juice
1 tsp finely chopped chillies
1 tsp honey or white sugar or
  a pinch of stevia
2 Tbsp extra virgin olive oil
½ tsp freshly ground black pepper

For the Japanese Mayonnaise
6 Tbsp natural mayonnaise
2 tsp wasabi paste (or to taste)

Method

For the Tuna Marinade
Mix the marinade ingredients together well in a dish able to accommodate the tuna.
Place the block of tuna in the bowl with the Tuna Marinade and marinade for at least 1 hr while rotating the tuna every 15 mins.

For the Japanese Mayonnaise
In a small serving bowl, blend the mayonnaise & wasabi together well.

Melt the olive oil & butter in a large frying pan over a high heat.
Remove the tuna from the marinade and fry for 1 min on each side while turning every 30 seconds.
Thickly slice the tuna and serve with the Japanese Mayonnaise on the side.

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Serving Suggestions

Serve with a green salad with pomegranate seeds & 2 sliced avocado pears drizzled with lemon juice & pomegranate dressing.