- 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!