It’s one of my favorite go-to dishes in my easy dinner recipes playbook: thick tuna steaks marinated in a handful of seasonings, ready to be cooked up in minutes. And the method couldn’t be more simple, the tuna flavored with ingredients I almost always have on hand. Marinate thick tuna steaks in a simple Asian-inspired blend of soy sauce, rice vinegar, toasted sesame oil, garlic and a sprinkling of brown sugar for 30 minutes or so, then cook. Some nights, I sear the steaks in a hot pan until the outer surface is nicely browned, other nights I like to grill the steaks, the sugars in the marinade caramelizing over the live fire for rich, robust flavor.

Perhaps what I like most is that I can put dinner on the table in under an hour and with so little effort. Like almost all marinades (with the exception of certain ingredients such as papaya or yogurt — I did a story on the science of marinades here), the ingredients in this recipe act more as a “dressing” for the meat, flavoring the exterior without actually tenderizing or much flavor penetration. Marinades are especially good for flavoring simple, individual portions of meat — such as chicken and fish — because that flavoring can be enjoyed with every bite.

My favorite side is a basic cucumber salad that uses many of the same flavorings. Make a simple dressing of three parts rice vinegar and one part sesame oil, seasoned with salt and brown sugar to taste. Toss the dressing with thinly sliced cucumber and red onion, and garnish with sesame seeds. By the time the salad is complete, your steaks should be ready to cook.

If only every dinner could be this easy.

SESAME AND SOY SEARED TUNA

40 minutes. Serves 2

1/4 cup soy sauce

3 tablespoons rice vinegar

2 tablespoons toasted sesame oil

1 tablespoon brown sugar

1 teaspoon minced garlic

2 (8-ounce) thick cut tuna steaks, preferably sushi-grade ahi tuna

Sliced green onions, for garnish

Toasted brown or black sesame seeds, for garnish

1. Marinate the steaks: In a medium bowl, whisk together the soy sauce, vinegar, oil, sugar and garlic. Place the marinade in a sealable plastic bag and add the steaks. Seal the bag, removing as much air as possible. Place the bag in a baking dish (to contain any mess if the bag leaks) and marinate for 30 minutes, flipping the steaks halfway through marinating for even coating.

2. Remove the steaks and discard the marinade. Heat a skillet or grill over medium-high heat until hot. Lightly grease the skillet or grill racks and add the steaks. Grill the tuna on each side for 1 to 3 minutes (time will vary depending on the thickness and temperature of the steaks, as well as desired doneness). Remove from heat and rest 5 tp 10 minutes before serving.

3. Slice the steaks or serve whole, garnished with sliced green onion and a sprinkling of sesame seeds.

Note: From Noelle Carter.