Teriyaki Tuna Steaks

   I used really fresh tuna steaks for this, and let them marinade in a mixture of dark and light soy sauce (dark for the colour and light for the saltiness), pepper (no salt as the soy sauce is salty enough), and a teaspoon of honey, for 24 hours.

  I then fried them on a really high heat for approximately two minutes on each side, and then thinly slice them and serve of a bed of rocket and spinach leaves, and dress with a glaze made form reducing dark soy sauce with honey, and scatter with prawns if it's not substantial enough, I just did that because I was hungry.