Seared Yellowfin Tuna Over Napa Salad

I am in Florida for the week with my family and last night we made this! We skipped the cabbage salad, but I have made it before and it was good. We marinated the tuna and then put it out on the grill. It was SO tasty!

Ingredients
2 Tbsp low-sodium soy sauce
1/2 tsp dark sesame oil
1/8 tsp black pepper, freshly ground
12 oz yellowfin tuna, steaks, about 1-inch thick
1 Tbsp fresh lemon juice
2 tsp honey
1 tsp ginger root, fresh, peeled and grated
3 cup(s) cabbage, all varieties, Napa, chopped
1 medium carrot(s), shredded
1/2 small red onion(s), thinly sliced
2 tsp peanut oil
2 Tbsp Eden Pickled Sliced Ginger with Shiso Leaves, or plain pickled ginger, or other brand

Instructions
Combine 1 tablespoon of the soy sauce, the sesame oil, and pepper in a zip-close plastic bag; add the tuna. Squeeze out the air and seal the bag; turn to coat the tuna. Let marinate 5 minutes.

Meanwhile, combine the remaining 1 tablespoon soy sauce, the lemon juice, honey, and ginger in a large bowl. Add the cabbage, carrot, and onion; toss to coat.

Heat the peanut oil in a medium nonstick skillet over medium-high heat. Remove the tuna from the marinade. Discard the marinade and add the tuna to the skillet. Cook the tuna 2–3 minutes on each side for medium-rare. Transfer the tuna to a plate and top each steak with 1 tablespoon of the pickled ginger. Serve with the cabbage salad. Yields 1 tuna steak and 1 3/4 cups salad per serving.