Seared Tuna

Asian Tuna Steaks

Makes 2 servings. 

This tuna has an Asian spin.  I serve it raw on the inside and charred briefly on the outside with a flavorful dressing.  The fish can be paired with many side dishes including sautéed baby bok choy, shredded Napa cabbage, edamame, and sushi rice.

 INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil

  • 2 yellow fin tuna steaks, 1-inch thick, 5 ounces each

DRESSING:

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons mirin

  • 1 tablespoon seasoned rice vinegar

  • 1 teaspoon extra-virgin olive oil

  • 1 teaspoon sesame oil

  • 1 teaspoon wasabi

  • 1 teaspoon lime juice

  • ½ teaspoon Kosher salt

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Whisk the dressing and set aside.   

  2. Pat dry the tuna and season lightly on both sides with salt and pepper.  

  3. Use a griddle pan or a cast iron skillet and heat the olive oil.

  4. Sear the tuna over high heat for about 1 minute on each side to be rare, which is how I like it.

  5. Slice the tuna and serve it with some of the sauce on top. The rest of the sauce serve on the side.    

 
 

Tuna with Olive Topping

Tuna with Olive Topping.jpg

Makes 4 servings. 

I like to serve this dish at room temperature on a bed of sautéed vegetables or dressed greens. In this recipe, I am featuring it with sautéed shredded Napa cabbage and sautéed bell pepper strips.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil

  • 4 tuna steaks, ¾ inches thick, about 6 ounces each

  • Kosher salt

  • Freshly ground black pepper 

OLIVE TOPPING:

  • 2 tablespoons extra-virgin olive oil

  • 3 tablespoons lemon juice

  • 1 tablespoon grainy mustard

  • ½ cup pitted Kalamata olives, sliced

  • 3 scallions including green parts, thinly sliced

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • Kosher salt

  • Freshly ground black pepper  

PREPARATION:

  1. Combine the topping ingredients and set aside.

  2. Sautee the cabbage and the bell peppers and set aside.  

  3. Pat the fish dry and season lightly with salt and pepper on both sides.  In a skillet heat the olive oil and sear the tuna over high heat for 30 seconds on each side for rare fish.  

  4. Cut each steak into 3 pieces.

  5. Place the cabbage and the peppers in the center of the plate, top with tuna and the olive topping.