Today’s recipe is the kind of recipe that probably has Rachael Ray shaking in her boots. This recipe will see her 30 minutes, and raise it with its 10 minutes (max) results. Seriously, if you want to serve this with rice or steamed vegetables, I suggest you get a jump on those dishes, because this sesame-ensconced tuna will be done before you can say ohmygodthisisdelicious.

Ingredients1 tablespoon chopped green onions2 tablespoons low-sodium soy sauce2 tablespoons fresh orange juice1 tablespoon rice vinegar1 teaspoon brown sugar1 teaspoon grated lemon rind2 teaspoons fresh lemon juice2 teaspoons honey1 1/4 teaspoons prepared wasabi paste*1 teaspoon grated peeled fresh ginger2 teaspoons vegetable oil4 (6-ounce) tuna steaks (about 3/4 inch thick)1/4 teaspoon salt3 tablespoons sesame seeds2 tablespoons black sesame seedsSliced green onions (optional)Combine first 10 ingredients, stirring with a whisk.Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish. Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve tuna with sauce.* I couldn’t find wasabi paste, so I used an ample amount of red pepper flakes to jack up the heat in its place.