Sesame Seared Tuna Steak
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Sesame Seared Tuna Steak

Impress your loved ones or treat yourself to this delicious, easy and super quick dish. Ready in less than ten minutes, seared tuna sounds more complicated to cook than it actually is – it’s just all in the timing. Paired with Asian flavours, this meaty fish becomes fresh, vibrant and looks gorgeous.

Sesame Seared Tuna Steak

Sesame Seared Tuna Steak

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Course: Dinner, LunchCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

6

minutes

Ready in less than ten minutes, seared tuna sounds more complicated to cook than it actually is – it’s just all in the timing. Paired with Asian flavours, this meaty fish becomes fresh, vibrant and looks gorgeous.

Ingredients

  • Seared Tuna
  • 1 1.5 inch thick yellowfin tuna steak

  • 2 tbsp sesame seeds

  • olive oil

  • 2 cloves garlic, finely sliced

  • Dressing
  • 2 tbsp soy sauce

  • 1 tsp mirin

  • 1 tbsp toasted sesame oil

  • 1 tsp honey

  • 1 tsp rice wine vinegar

  • 2 cm piece fresh ginger, grated finely

  • Garnish
  • 1 spring onion, sliced thinly

  • 2 sprigs fresh coriander, leaves picked

Directions

  • Put al the dressing ingredients into a jar, screw the lid on tightly and shake until well combined.
  • Spread the sesame seeds put on a plate or tray. Press the tuna steak onto the sesame seeds to coat all surfaces.
  • Heat a drizzle of olive oil in a pan and add the sliced garlic. Fry for a minute until golden and crispy, then remove the garlic (not the oil) from the pan and put aside for ganishing later.
  • Return the pan to the heat and add the sesame-coated tuna steak to the pan once it is hot. Sear the tuna for 2 minutes on each side for medium rare and 1.5 minutes for rare. Use your judgment here though as your burner will vary to mine.
  • Remove to a cutting board and allow to rest for 3-4 minutes. Slice into chopstick-friendly slices and place on a plate. Drizzle with dressing and garnish with the spring onion, fresh coriander and crispy garlic slices.

Notes

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