serve 2 / 30 min
Ingredients
75g teriyaki sauce
2 tsp sesame oil
4 tsp soy sauce
1 tsp. fresh grated ginger
150g tuna steak
2 tbsp sesame seeds
4 tbsp. cooked barley
1 carrot
½ avocado
100g cucumber
100g fresh arugula
50g radishes
1 – Combine teriyaki sauce, sesame oil, soy sauce, and ginger in a small bowl. Reserve half of marinade. Place tuna steak in a large resealable plastic bag; pour in remaining marinade. Seal bag; refrigerate 20 minutes.
2 – Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat.
3 – Combine white and black sesame seeds in a shallow dish. Remove tuna steak from bag and place in dish. Press sesame seeds into steak until coated.
4 – Grill tuna 3 to 5 minutes, or until desired doneness, turning once. Remove from grill; let rest 5 minutes.
5 – Slice tuna into 1/2-inch thick slices. Divide barley among two bowls. Top with tuna, carrot, avocado, cucumber, arugula, radishes. Drizzle with reserved marinade.