Perfectly Seared Tuna Steak with Sesameginger Glaze

Recipe Introduction

Ever wondered how restaurants get that perfect seared tuna steak recipe ? Honestly, it's easier than you think! This ahi tuna recipe brings the restaurant experience to your kitchen.

Get ready for flavour town, people!

Unlock the Secrets of Seared Tuna

This sesame seared tuna is inspired by Japanese cooking methods. It's both quick and easy, needing only about 50 minutes. This recipe will give you 2 servings.

Why You'll Obsess Over This Recipe

This sushi grade tuna steak recipe is packed with protein and healthy fats. Serve it for a fancy date night or a quick weeknight meal.

What makes this best tuna steak recipe so special is the flavourful ahi marinade .

Sesame Ginger Glaze: Your Secret Weapon

Want that umami flavour? This glaze is your game changer. Imagine soy sauce and honey dancing on your tongue. We're talking soy sauce, rice vinegar, and a hint of sesame oil.

Minced ginger and garlic add an aromatic punch. Red pepper flakes gives it a tiny kick, if you're feeling brave.

This glaze is what elevates a simple rare seared tuna steak to new heights.

Ingredients: Keep It Fresh

For this quick tuna steak dinner , quality is key. You will need two sushi grade tuna steaks. Also olive oil, salt, and pepper. But remember, always fresh ground pepper, if you can.

Ingredients & Equipment for The Best Tuna Steak Recipe

Alright, let's dive into what you'll need for this seared tuna steak recipe . Honestly, it's pretty straightforward. Even I, who've had a few kitchen mishaps, can nail this!

Main Ingredients

Here's the lowdown:

• Tuna Steaks: Two beauties, about 6-8 ounces (170-225g) each. Sushi grade only , folks! Trust me on this. Freshness is the name of the game. The steaks should look vibrant, almost glistening, and smell like the ocean, not fishy. Get it?
• Olive Oil: 1 tablespoon (15 ml) . Nothing fancy here, just a good quality one.
• Sea Salt: 1/2 teaspoon (3 g) . Flaky sea salt is my jam.
• Black Pepper: 1/4 teaspoon (1 g) . Freshly ground is the only way to go. The difference is unreal.

Sesame Ginger Glaze Goodness

This glaze is where the magic happens. Oh my gosh!

• Soy Sauce: 2 tablespoons (30 ml) . Low-sodium is your friend.
• Rice Vinegar: 1 tablespoon (15 ml) .
• Honey: 1 tablespoon (15 ml) . Maple syrup works, too.
• Sesame Oil: 1 teaspoon (5 ml) . This is key for that Asian vibe.
• Fresh Ginger: 1 teaspoon (5g) , minced.
• Garlic: 1/2 teaspoon (2g) , minced.
• Red Pepper Flakes: 1/4 teaspoon (0.5g) (optional).
• Sesame Seeds: 1 teaspoon (5g) , for garnish.
• Green Onion: One, thinly sliced, for garnish.

For the perfect Ahi Marinade, Quality Indicators are key: Look for honey with a smooth texture and a light amber color.

Seasoning Notes

Ginger and garlic are a match made in heaven. Red pepper flakes add a nice kick if you are into spicy dishes.

If you are out of rice vinegar, you can sub with lemon juice

Equipment Needed

Okay, gear up. Just a few essentials:

• Heavy bottomed skillet: Cast iron or stainless steel are the best.
• Small bowl: For the glaze.
• Tongs: For flipping the tuna.
• Instant read thermometer (optional).
• Marinade bag or container.

Honestly, a good pan is crucial . You want that pan smoking hot . If you don't have a cast iron, don't sweat it.

Just make sure whatever you use can handle the heat. Sesame Seared Tuna at its best!

Cooking Method: Searing Tuna to Perfection

So, you want to learn how to make a perfect seared tuna steak recipe ? Let's do this. I'm going to walk you through my go-to method.

I am going to show you the secrets to getting that restaurant quality sear at home. Honestly, once you get the hang of it, you'll be whipping up this quick tuna steak dinner all the time!

Prep Steps: Your Mise en Place Mission

First, mise en place . Sounds fancy, yeah? It just means getting all your stuff together.

• Essential Mise en Place: Grab your sushi grade tuna steak recipe , soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, red pepper flakes. Don't forget the sesame seeds and green onion for garnish. You will also need olive oil, sea salt, and black pepper.
• Time Saving Organization Tips: Whisk together the glaze ahead of time. Seriously. It saves a heap of time later when you're in the heat of the moment.
• Safety Reminders: Make sure your tuna is actually sushi grade if you're aiming for a rare or medium rare finish. Trust me on this one. Food poisoning is not a fun side dish.

step-by-step: Searing Like a Pro

Okay, let's get searing! Follow these steps, and you'll be enjoying a beautiful rare seared tuna steak in no time.

1. Make the glaze. Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and red pepper flakes in a bowl.
2. Marinate. Marinate the tuna for at least 30 minutes in half of the glaze. Reserve the rest!
3. Heat the pan. Get your heavy bottomed skillet screaming hot with olive oil. We're talking high heat here.
4. Sear it. Pat the tuna dry and season with salt and pepper. This is important, a dry surface will get a great sear!
5. Sear for 1- 2 minutes per side. Aim for a dark brown crust. Visual cue : Dark brown edges, slightly translucent center.
6. Check Temp (optional). For rare, it should be 125- 130° F .
7. Rest it. Let the tuna rest for 5 minutes before slicing.
8. Glaze and Garnish. Drizzle with reserved glaze and top with sesame seeds and green onions. Boom!

Pro Tips: Level Up Your Tuna Game

Here's where we go from good to amazing .

• Get the pan HOT . I mean, really hot. I cannot stress this enough. It's the key to that perfect sear. The best tuna steak recipe starts with great sear.
• Avoid overcooking. Tuna is best served rare to medium rare. Honestly, overcooked tuna is just sad.
• make-ahead Option: You can marinate the tuna up to a day ahead. Saves you even more time on a busy weeknight!

If you like ahi tuna recipe then you are gonna love to try this one! With this simple tuna marinade , It's going to be the seared ahi tuna recipe you are looking for.

And If you like a touch of spice on it, you can add a dash of sriracha to the ahi marinade , so good!

Recipe Notes to Nailing Your Seared Tuna Steak Recipe

Right then, let's chat about those little nuggets of wisdom that'll take your seared tuna steak recipe from "meh" to "OMG!" Honestly, these aren't just tips, they're the secrets to impressing your mates or even just yourself.

Plating like a Pro & Perfect Pairings

Okay, so you've cooked a cracking ahi tuna recipe . Now, don't just plonk it on a plate. A bit of flair goes a long way.

Think vibrant! A bed of vibrant greens, maybe some pickled ginger, and a sprinkle of those fancy black sesame seeds will instantly elevate your dish.

Side wise, you can't go wrong with some lightly seasoned edamame. As for drinks, a crisp Sauvignon Blanc or a chilled Japanese beer like Asahi.

Seriously, the flavour profiles are totally in sync. This will absolutely blow your sesame seared tuna into the sky.

Storing Leftovers (If There Are Any!)

Right, so you've managed not to scoff the lot in one go. Bravo! In the rare case you have leftovers, pop them in an airtight container and straight into the fridge.

They'll happily keep for a day or two. I wouldn't recommend freezing cooked tuna, though. Honestly, it can get a bit weird.

When you're ready to tuck in again, it's best cold or gently warmed. Reheating can make your rare seared tuna steak tough. I've learned that the hard way.

Playing with Your Food: Variations on a Theme

Fancy mixing things up? I hear you! For a gluten-free twist, swap the soy sauce in the simple tuna marinade for tamari or coconut aminos. Boom! gluten-free deliciousness.

Got some blood oranges kicking about? Squeeze the juice to create a citrus infused glaze for a seasonal twist. This adds a bit of zing that works wonders on your pan seared tuna with ginger glaze !

Nutrition Lowdown: Goodness in Every Bite

Let’s get real this best tuna steak recipe isn't just tasty, it's good for you too. Tuna is packed with protein and omega-3 fatty acids, which are brilliant for your heart and brain.

Each serving clocks in around 350 calories, with 40g of protein and 18g of fat. Just remember, these are estimates and depend on your portion sizes.

Don't forget to check the sodium levels as they depend on the soy sauce you use.

Right, that’s all folks! Now go forth and create some magic. Don't be afraid to experiment. Cooking should be fun and the ahi marinade can be adapted as much as you want.

Frequently Asked Questions

Is it really necessary to use sushi grade tuna for this seared tuna steak recipe?

Yes, if you plan to serve the tuna rare to medium rare, using sushi grade tuna is highly recommended. Sushi grade means the fish has been handled and frozen in a way that reduces the risk of parasites.

While it doesn't guarantee absolute safety, it significantly lowers the risk, so you can enjoy that melt-in-your mouth center with peace of mind. Think of it as like buying eggs with the Lion Mark in the UK - you know they've been handled to a higher standard.

My seared tuna steak always comes out dry! What am I doing wrong?

Overcooking is the most common culprit! Tuna is best served rare to medium rare. Also, make sure your pan is screaming hot before you add the tuna. A high heat and quick sear will prevent it from drying out. Patting the tuna dry with paper towels before searing also helps get a better sear and prevents steaming.

Can I prepare the sesame ginger glaze for this seared tuna steak recipe in advance?

Absolutely! The sesame ginger glaze can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. In fact, preparing it ahead of time allows the flavors to meld together even more, resulting in a more delicious glaze.

Just give it a good whisk before using to ensure everything is well combined. It's like making a curry the day before - the flavors just deepen!

How long can I store leftover seared tuna steak?

Seared tuna steak is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. However, keep in mind that the texture and flavor will change, and it won't be as good as freshly seared. Reheating is not recommended as it can dry out the tuna.

Instead, enjoy it cold in a salad or sandwich, like a posh version of a tuna mayo!

I'm watching my sodium intake. Are there any lower sodium alternatives I can use in this seared tuna steak recipe?

Yes, definitely! Use low-sodium soy sauce, or even better, try coconut aminos. Coconut aminos have a similar flavor profile to soy sauce but with significantly less sodium and is also gluten-free.

You can also reduce the amount of soy sauce called for in the glaze and compensate with a bit more rice vinegar or honey to balance the flavors. Little tweaks like this can make a big difference!