Quick Asian-Spiced Ahi Tuna with Tomato-Cucumber Salad

• 1- 1/2 Tablespoon Low Sodium Soy Sauce
• 1 Tablespoon Lime Juice
• 1 teaspoon Powdered Ginger
• 1 teaspoon Olive Oil
• Salt And Pepper
• 2 Ahi Tuna Steaks
• 1 Tomato, Diced
• 2 Persian Cucumbers, Diced
• Rice Vinegar And Sesame Oil
• 2 Green Onions, diced

1. In a small bowl, whisk together the soy sauce, lime juice and ginger.
2. Set aside.
3. Heat the oil in a saute pan over medium-high heat.
4. Salt and pepper the tuna steaks; then, when the pan is fairly searing, add the tuna.
5. Let cook on one side for about 4 minutes, then flip and cook on the other side for another 4 minutes.
6. When the tuna is almost done, and with the heat still high, add the soy sauce mixture and allow it to bubble and reduce, tilting the pan so the liquid gets all around.
7. Flip the steaks after about 30 seconds and let the reduction cover the other side of them as well.
8. Remove from heat.
9. Toss together the tomato and cucumber, then sprinkle with vinegar, sesame oil, salt and pepper to taste.
10. Serve tomato-cucumber salad alongside tuna, garnished with green onions.

soy sauce, lime juice, powdered ginger, olive oil, salt, tomato, cucumbers, vinegar, green onions

Taken from tastykitchen.com/recipes/main-courses/quick-asian-spiced-ahi-tuna-with-tomato-cucumber-salad/ (may not work)