• 4 tuna steaks
  • 2 spring pebbles 
  • some fresh ginger
  • 125 ml soy sauce
  • 2 tbsp honey (we recommend our Honig-Schmidt acacia honey)
  • 2 tbsp balsamic vinegar

For the marinade, mix the soy sauce with the balsamic vinegar and acacia honey.

Put the tuna with the ginger and the spring onions in a mould. Pour the marinade over it and place in the fridge for at least 1 hour and let it pass through. Grill the tuna on the grill or in the pan from each side for 3 to 4 minutes.

Serve with a little salad or vegetables. Enjoy!


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