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:
Whisk the dressing and set aside.
Pat dry the tuna and season lightly on both sides with salt and pepper.
Use a griddle pan or a cast iron skillet and heat the olive oil.
Sear the tuna over high heat for about 1 minute on each side to be rare, which is how I like it.
Slice the tuna and serve it with some of the sauce on top. The rest of the sauce serve on the side.