Yellowfin Tuna	g
Fresh Ginger	cm
Soy Sauce	tbsp
Rice	g
Handful Edamame Beans
Avocado
Sesame Seeds
Sesame Oil	tbsp

1. To make the marinade mix ginger, enough soy to cover at least half of tuna steaks and honey. Place tuna in and marinate in the fridge for at least 1 hour.
2. As soon as the marinade soaked a little bit, take the tuna out of the fridge and let it get to room temperature (This is important, if you want to have the tuna raw in the middle, but still warm).
3. In the meantime, boil the rice a per instructions.
4. On a bigger plate and spread sesame seeds and coat the tuna steak on all sides with the sesame seeds. Repeat it with all tuna steaks.
5. Heat up sesame oil on grilling pan over medium high heat.
6. Once it is hot enough, place tuna steak and grill it for 1.5-2 minutes per side (depends on the thickness). This way you will have it nicely golden on the outside but blushing in the middle.
7. Once the tuna is done remove to a board to rest and after few minutes cut in slices.
8. To create a bowl cut the avocado on slices, place first rice on the bottom of the bowl, on one side place avocado slices (sprinkle e sesame), on the other side place tuna and the rest cover with edamame (adding chili is optional).

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