I used the same marinade for both the Ahi Tuna and the Filet.
Teriyaki, Soy Sauce, Powdered Ginger, Salt, Pepper, Minced Garlic and a cup of Longboard Beer. Marinated both for about 3 hours.
Cooked the filet in the cast iron skillet (medium rare), then seared the ahi in the same paan.
Served both with rice and Asian salad mix. The salad mix came with those puffed rice bits which went on the top. Drizzle with Soy Sauce.
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