2 Sushi grade tuna steaks (6 oz ea)
1 tablespoon ground ginger
1 tablespoon ground cardamon
pinch of cracked black pepper
3 tablespoons vegetable oil
1/4 cup low sodium soy sauce
2 tablespoons capers (without vinegar)

Mix the ginger, cardamon and pepper together and season both sides of the tuna

Heat oil in a medium size saute pan over medium high heat; sear tuna steaks on both sides; 45-50 seconds till just turning white; about a quarter of an inch

Remove steaks and deglaze the pan with the soy sauce; reduce heat to medium low and cook for about 1 minute; add the capers and continue to cook for another 30-40 seconds till hot.

Pour the sauce over the tuna steaks; slice into thin strips and serve with a fresh greens.

Makes 2-4 salads