Seared Yellowfin Tuna with Wasabiginger Glaze Sesame Crust

Let's Get This Show on the Road: Seared Yellowfin Tuna Recipe

Fancy a bit of posh nosh tonight? Honestly, who doesn’t love a good Ahi Tuna Recipe ? I’ve got the perfect yellowfin tuna seared recipe that’s both dead easy and seriously impressive.

I promise you, it tastes like it's straight from a fancy Izakaya Tuna spot in Tokyo.

Quick Bite: Restaurant Quality At Home

This Seared Tuna Recipe is all about simplicity. Think melt-in-your mouth Rare Tuna Steak with a banging Wasabi Glaze Tuna . It's quick, easy, and seriously impressive for a date night or dinner party!

A Bit About Yellowfin Tuna with Ginger Glaze

This recipe is inspired by classic Japanese flavors. This Japanese Tuna Recipe is so simple. You'll need about 55 minutes and the difficulty level is medium. This serves 2 people.

Why You'll Love This Ahi Tuna Steak

Tuna is packed with omega-3s. It is great for your heart and brain. The Sesame Crusted Tuna adds a delicious crunch.

The Tuna Steak Recipes is perfect for when you want something a bit special but don't have ages to spend in the kitchen.

Right, now for what you need!

Gather Your Bits for the Tuna Steak Recipes

Time to raid the fridge and cupboards. Here’s what you'll need to cook that juicy Seared Tuna Recipe :

Bits for the Tuna:

• 2 Yellowfin Tuna Steaks (6-8 ounces each)
• 2 tablespoons Sesame Seeds, mixed
• 1 tablespoon Vegetable Oil
• Salt and Pepper

Glaze Ingredients:

• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 tablespoon Mirin
• 1 teaspoon Fresh Ginger, grated
• 1/2 teaspoon Wasabi Paste
• 1 teaspoon Honey

Garnish:

• Scallions
• Pickled Ginger
• Edamame

Okay, now we are set to cook this delicious recipe!

Alright, let's dive into what you'll need to nail this yellowfin tuna seared recipe . Seriously, grabbing the right stuff is half the battle.

Trust me, I learned that the hard way when I tried to make a soufflé with self raising flour. Disaster!

Ingredients & Equipment Deconstructed

You will want to learn and know the quality indicators for your ingredient.

Main Ingredients for Ahi Tuna Steak

• Ahi Tuna Recipe Steaks: You'll need 2 steaks, each around 6-8 ounces (170-230 grams) and 1.5-2 inches (4-5 cm) thick. Look for tuna that's vibrant red, firm, and smells like the sea, not fishy. If the shop is dodgy, don't buy it.
• Sesame Seeds: 2 tablespoons of a mix of black and white. Because, you know, aesthetics matter.
• Oil: 1 tablespoon of vegetable, avocado, or grapeseed oil. Important: make sure it can handle high heat.
• Salt and Pepper: To taste. Because who measures salt and pepper?

I once bought what I thought was tuna, but it turned out to be some weird, pale imitation. The taste was.

.. questionable. So yeah, splurge a bit on quality tuna. You deserve it.

Seasoning Notes: Unleashing the Flavor

Let's move on to the glaze, eh? It’s what makes this recipe sing! And the key components you will need.

• Soy Sauce: 2 tablespoons (30 ml), low sodium is better.
• Rice Vinegar: 1 tablespoon (15 ml).
• Mirin: 1 tablespoon (15 ml). This sweet rice wine adds that je ne sais quoi .
• Ginger: 1 teaspoon , grated.
• Wasabi Paste: 1/2 teaspoon (2.5 g), or more if you're feeling brave. This is a Wasabi Glaze Tuna .
• Honey: 1 teaspoon (5 g).

Flavor Enhancers: Essential Spices For the Yellowfin Tuna with Ginger Glaze , don't skimp on ginger or wasabi. They pack a punch.

If you don’t have mirin, a touch of dry sherry with a pinch of sugar will do in a pinch.

This is also considered a Japanese Tuna Recipe .

Equipment You'll Need for the Seared Tuna Recipe

Listen up: you don't need fancy gear.

• Skillet: A heavy bottomed skillet (cast iron or stainless steel) is best. I love using my cast iron, but whatever you have will do.
• Bowl and Whisk: For the glaze.
• Tongs: Because nobody wants to get splashed with hot oil. Ouch!
• Thermometer: Optional, but a good investment to determine the perfect internal temperature is within 120- 130° F ( 49- 54° C ) for a Rare Tuna Steak .

Honestly, if you don't have a whisk, a fork will work. My Nana used to say, "Use what you've got, love!" She was a wise woman.

Alright, let's dive into the art of the perfect sear! We're tackling yellowfin tuna seared recipe , and trust me, it's easier than you think to get that restaurant quality finish.

Honestly, once you nail this, you'll be showing off to all your mates.

Prep Like a Pro: Your Mise en Place

First things first: the mise en place . Fancy, innit? Basically, it's French for "everything in its place." Grab two 6-8 ounce yellowfin tuna steaks , roughly 1.

5-2 inches thick. Get your sesame seeds ready (black and white mixed is fancy!), alongside your oil vegetable, avocado, or grapeseed are spot-on.

Have salt and pepper at the ready too. Oh, and don't forget your glaze ingredients! 2 tablespoons soy sauce , 1 tablespoon rice vinegar , 1 tablespoon mirin , 1 teaspoon grated ginger , 1/2 teaspoon wasabi paste , and 1 teaspoon honey .

Chop some scallions for garnish if you're feeling posh!

Time saver tip? Make the glaze ahead of time. It keeps well in the fridge for a day or two. Safety reminder? Always pat your Ahi Tuna Steak dry with paper towels.

Stops the oil from splattering like mad!

Searing Masterclass: step-by-step

Right, time to get cooking! This ahi tuna recipe is about to blow your mind!

1. Pat your tuna steaks completely dry. Season generously with salt and pepper.
2. Spread your sesame seeds on a plate. Press each side of the tuna into the seeds. This gives an amazing Sesame Crusted Tuna .
3. Heat oil in a heavy bottomed skillet over high heat until shimmering, almost smoking, that’s the secret.
4. Carefully place the tuna in the skillet. Sear for 1- 2 minutes per side for rare tuna steak . For medium rare, go a bit longer. Aim for an internal temp of 120- 130° F/49- 54° C .
5. Pour the wasabi ginger glaze over the tuna during the last 30 seconds of cooking. Turn to coat it evenly.
6. Rest and slice. Let the tuna rest for a few minutes before slicing thinly.
7. Serve and enjoy your delicious Japanese Tuna Recipe or Izakaya Tuna .

Visual cue for doneness? You want a gorgeous crust on the outside and a lovely rosy pink center.

Pro Tips: Level Up Your Tuna Game

Honestly, the key to a proper sear is high heat . Don't be shy with it! Also, don't overcook the tuna .

It's best rare to medium rare. I can't stress that enough! Overcooked tuna is a travesty! If you want to boost that nutty flavour add a drizzle of sesame oil at the end!

This recipe is the ultimate Tuna Steak Recipes .

Common mistake? Not getting the pan hot enough. Patience, my friend, patience! You can't rush a good sear.

Thinking of making it ahead? You can prep the tuna and make the glaze, but sear just before serving. Yellowfin Tuna with Ginger Glaze will thank you.

Alright, let's chat about making this yellowfin tuna seared recipe truly awesome. It's one thing to follow a recipe, but it's another to make it yours . You know?

Recipe Notes: Finessing Your Tuna

This isn't just some boring cooking lesson, I swear. These are my little secrets to getting that Ahi Tuna Recipe just right. Think of it like leveling up your cooking game.

Serving Suggestions: Plating Like a Pro

Okay, presentation matters! Honestly, a pretty plate just makes the food taste better. For this Seared Tuna Recipe , I like to fan out the slices.

Maybe add a dollop of wasabi mayo. Some pickled ginger? Boom. Instant restaurant vibes. Pair it with some lovely Seaweed Salad, Edamame or Sake.

Storage Tips: Keepin' it Fresh

So, you've got leftovers? No worries. Refrigeration guidelines are simple. Pop that Rare Tuna Steak in an airtight container in the fridge.

Eat it within 24 hours . Fish doesn't wait. Freezing isn't the best idea for Ahi Tuna Steak , it can mess with the texture.

Nobody wants that. Reheating is also a no-no if you're aiming for a proper Japanese Tuna Recipe experience. Cold is best for leftovers.

Variations: Remixing Your Tuna

Okay, let's talk swaps. Wanna go gluten-free? Use tamari instead of soy sauce. Easy peasy. Watching your sugar? Skip the honey and use a teensy bit of agave instead.

Also, feel free to swap out the black and white sesame seeds for only one type. Or use both! As for seasonal swaps, just enjoy.

This Izakaya Tuna version is great year round.

Nutrition Basics: Goodness Inside

Okay, I'm no dietician, but here's the lowdown. This Yellowfin Tuna with Ginger Glaze recipe is packed with protein. Great for building muscle, you know? Plus, tuna is full of healthy fats.

Think brain food! The Wasabi Glaze Tuna might be a bit high in sodium, so maybe go easy on the soy sauce if you're watching your salt intake.

The ginger is also beneficial.

Honestly, this Sesame Crusted Tuna is simpler than it looks. Don't be scared to give it a go. You might just surprise yourself! And hey, if you muck it up, there's always pizza.

Just kidding. You've got this.

Frequently Asked Questions

What's the best way to ensure my yellowfin tuna seared recipe doesn't end up tough?

The key to tender seared tuna is to not overcook it! Aim for a rare to medium rare center. A super hot pan and a quick sear of just 1-2 minutes per side for rare will achieve this, leaving a beautiful crust and that melt-in-your mouth texture.

Think of it like grilling a really nice steak you want that lovely sear on the outside but still nice and pink inside.

Can I use frozen yellowfin tuna for this seared recipe, or is fresh tuna a must?

While fresh tuna is ideal for the best flavor and texture, you can absolutely use frozen yellowfin tuna for this seared recipe. Just make sure to thaw it completely in the refrigerator overnight and pat it dry very well before searing. This removes excess moisture and helps you get that lovely crust we’re after.

How do I store leftover seared yellowfin tuna?

Leftover seared tuna is best enjoyed within a day or two. Store it in an airtight container in the refrigerator. Keep in mind that the texture will change slightly, so it's best served cold in a salad or sandwich rather than reheated. Think of it like posh tuna mayo!

I'm watching my sodium intake. How can I reduce the sodium in this yellowfin tuna seared recipe?

Great question! You can easily lower the sodium by using low-sodium soy sauce or tamari in the wasabi ginger glaze. Also, be mindful of any additional salt you add during the seasoning process; a little goes a long way. You could also explore adding citrus zest or fresh herbs for added flavor in place of some salt.

What kind of oil is best for searing yellowfin tuna?

You'll want an oil with a high smoke point, which means it can withstand high temperatures without smoking and imparting a burnt flavor to your tuna. Vegetable oil, avocado oil, or grapeseed oil are all excellent choices for searing. Avoid using olive oil, as it has a lower smoke point and can become bitter.

Can I change the heat level of my wasabi ginger glaze for the Yellowfin Tuna Seared Recipe?

Absolutely! The wasabi in the glaze is what brings the heat, so adjusting the amount of wasabi to suit your taste preference is easy enough. Start with 1/4 teaspoon for a milder flavour and add more to taste. If you're feeling brave, a tiny pinch of cayenne pepper will kick it up even further.

Remember, you can always add more, but you can't take it away!