Marinated Seared Tuna Steak See how bold Asian flavors and high-quality tuna make this recipe divine. Marinated Seared Tuna Steak 1/2 cup soy sauce 1/4 to 1/2 cup rice wine vinegar 2 teaspoons sambal oelek 4 scallions, white and light green sliced and finely chopped, dark green sliced on an extreme bias for garnish 2 cloves garlic, smashed and finely chopped 1 1/2 inches ginger, peeled and grated Four 6-ounce sushi-grade tuna steaks, preferably in logs about 2 by 2 by 4 inches Peanut oil, for searing Watch how to make this recipe. In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.When the tuna has come to room temperature, remove it from the marinade.

With a paper towel, gently remove some of the excess marinade.Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. sushi at home neuquenSprinkle with the dark green sliced scallion tops.umi sushi delivery menu singaporeServe immediately with a little extra soy on the side if desired.sushi grade fish seattle Recipe courtesy of Anne Burrellhow to apply sushi king bonanza card

After completing graduate school in the late 80s, I spent a year studying martial arts at Kyoto University in Japan. The school cafeteria served many things that one would never encounter in the states (natto spaghetti for example), but one thing they did serve that I couldn’t get enough of was seared ahi tuna, prepared fresh to order. It was usually served with white rice, a little shoyu, some radish sprouts, a few slivers of nori, and some toasted sesame seeds. One ample serving may have cost as much as 200 yen (~$2) but I think it was probably less. Seeing a recipe for seared ahi in the South Beach Diet Cookbook got me thinking again of this delicious fish, and I found some gorgeous steaks at Whole Foods. The South Beach recipe calls for the steaks to be seared with peppercorns. I was looking for a more Asian twist, so I made up my own marinade with tamari, sesame oil and ginger. Ahi tuna is also known as yellowfin tuna. To make seared ahi, you need to start with very fresh, sushi-grade ahi, as you will only be lightly searing the outside, leaving the inside raw.

Not even rare, but raw. The freshness and the quality of the fish make a huge difference with this dish, so don’t even attempt it with a lower grade of fish. Follow me on Pinterest Seared Ahi Tuna Recipe 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick) 2 Tbsp dark sesame oil 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option) 1 Tbsp of grated fresh ginger 1 clove garlic, minced 1 green onion (scallion) thinly sliced (a few slices reserved for garnish) 1 teaspoon lime juice 1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour. 2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.) 3 Remove from pan and slice into 1/4-inch thick slices.

Sprinkle with a few green onion slices. Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Seared Ahi Tuna on Simply Recipes. If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter! books California chefs cocktails cookware dashi donabe dressing duck eggplant eggs event Everyday Japanese fish food culture functional art grilling healthy eating hot pots hotpots ingredients Japan kitchens knives Kyoto Los Angeles markets miso Mixed Rice nabe naturally preserved New York nimono noodles nori pickles pottery ramen Recipe restaurants rice sake shellfish simmering soba soup soy sauce steaming store sushi tea technique tempura teriyaki theory Tohoku Tokyo tools travel vegetables video vinegaring wild foods workshop Yamagata Ken

Tuna Marinated in Soy Sauce and Mirin God, this looks good, doesn't it? And it's just the leftovers! When I saw local tuna for sale at the farmers market, I remembered a technique the amazing Tadashi Ono taught me called maguro zuke, an old Tokyo style of marinating tuna, which he serves to great acclaim at Matsuri restaurant. With this dish, you infuse the outside of the tuna with classic soy sauce and mirin flavors, but the inside remains raw and tender. It's a simple method that yields incredible results -- I prepared it for a dinner party last night and my guests flipped (but not literally). Today, my wife and I enjoyed it for lunch, sliced thin over steaming rice and accented with chiffonade of shiso leaf, a la the picture above, a dish called maguro don in Japan. My wife literally flipped. The secret of this dish is to quickly -- repeat, quickly -- parboil the tuna. That is, dunk the sucker in boiling water for 10 seconds so a cooked outside layer forms, while the inside remains raw and tender.

Cool in an ice bath. I did this with two tuna steaks, each about an inch thick. The cooked surface now acts like a sponge, and will soak up the flavors of a marinade. I made a marinade, following what Tadashi showed me, of roughly 3 parts soy sauce to 2 parts mirin -- so a little more savory than sweet. For the soy sauce, I mixed Japanese dark soy sauce (koikuchi shoyu) with intensely flavored tamari, to give it a stronger flavor kick (I'm not sure what Tadashi would think of this, I have to ask him). I bathed the tuna in the marinade for half a day in the fridge, sliced and served. Leave any extra tuna soaking in the marinade; it will become even more flavorful the next day and the day after. Posted by Harris Salat in Fish | Save & Share This story New Online Shop for Authentic Japanese Ingredients and Kitchen Tools!Videos: Clam Soup and Sake-Steamed ClamsVideos: Fish Tempura & OroshiniVideo: Fish TeriyakiVideo: Foil-Grilled FishVideos: Miso Curing Fish & Yuan Yaki MarinatingVideos: Japanese Fish 101, Plus Three TechniquesThree Great Techniques from the CIA ConferenceThe Japanese Approach to Healthy EatingVideo: Grilling Lesson With Chef Takahashi of HyoteiTwo Must-Try Miso DressingsTwo Versatile Miso Dipping Sauces