Ingredients
4 large cloves garlic
1/3 cup soy sauce
2 teaspoons sugar
olive oil
1 lb sushi or sashimi grade tuna
Mung bean sprouts
Toasted sesame oil
Preparation
Combine the soy sauce and sugar in a small jar, cover tightly and shake to combine. Thinly slice the garlic into paper thin slices, preferably using a mandolin. Add the slices to the soy marinade and seal the jar. Store in the refrigerator for 3-5 days.
Preheat oven to 400 degrees. Cut tuna into 4 pieces. Heat a large cast iron skillet over high heat. When the pan is very hot, add a few drops of olive oil. Sear the fish until seared on one side, about 2 minutes. Flip the fish over and transfer the pan to the oven. Bake for about 10 minutes, then slice thinly. Fan slices out on the plate, top each serving with a few slices of marinated garlic, drizzle with the liquid, a few drops of sesame oil and garnish with bean sprouts.
