This dish is delicious and easy to prepare. Serves 2.
2 boneless tuna steaks
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/8 teaspoon ground ginger
1 tablespoon butter, divided
1/2 teaspoon powdered mustard
1. Melt two teaspoons of the butter and combine with the mustard powder in a small ramekin; chill in refrigerator.
2. In a non-aluminum container large enough to hold the tuna in a single layer, combine the soy sauce, vinegar and ginger. Add the tuna; after five minutes, turn the tuna and let sit another five minutes. Reserve marinade.
3. Melt the remaining butter in a nonstick skilled; add tuna and cook over medium-high heat until bottom of tuna is browned, about two minutes. Turn tuna over, drizzle with reserved marinade and cook an additional two minutes.
4. To serve, transfer tuna steaks to serving platter and top each with half of the chilled butter-mustard mixture.