Asian Seared Tuna Recipes

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Seared Asian Tuna Steaks image

Ginger and scallions season pan-seared eggplant and tuna steaks in this quick-cook meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon fresh ginger, peeled and finely grated
6 scallions (1 cup), thinly sliced crosswise
1/3 cup rice vinegar
1/4 cup toasted sesame oil
Coarse salt and ground pepper
3 tablespoons vegetable oil
1 1/2 pounds small eggplant (about 4), halved lengthwise and sliced 1/2 inch thick
4 tuna steaks (6 to 8 ounces each and 1 inch thick)


  • In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil; season with salt and pepper.
  • In a 12-inch nonstick skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high. Add eggplant, and season with salt and pepper. Cover and cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes. Uncover and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer eggplant to a serving platter. Wipe out skillet with a paper towel.
  • Rub tuna steaks with remaining 1 tablespoon vegetable oil; season with salt and pepper. Return skillet to heat, and raise to high. Cook, turning once, until browned but still pink in the center, about 5 minutes total. Cut each tuna steak in half; divide among four plates. Spoon sauce over tuna and eggplant, and serve.

Nutrition Facts : Calories 555 g, Fat 34 g, Fiber 6 g, Protein 49 g


Sesame tuna steaks with Asian slaw image

Try to get the best quality tuna you can for these sesame steaks with a crunchy Asian-style slaw. A quick healthy supper, on the table in 20 minutes

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 9

2 tbsp sesame oil
1 lime , 1/2 juiced, 1/2 cut into wedges to serve
¼ red cabbage , shredded
½ red chilli , thinly sliced
1 yellow pepper , cut into strips
100g beansprouts (make sure they are the ready-to-eat variety)
30g peanuts , toasted and roughly chopped
2 x 2cm-thick tuna steaks
2 tbsp sesame seeds


  • Mix together the sesame oil and lime juice with some seasoning, then toss with the red cabbage, chilli, yellow pepper, beansprouts and peanuts.
  • Heat a non-stick frying pan until searing hot. Season the tuna steaks on both sides and turn them in the sesame seeds to coat. Fry for 3 mins each side until the tuna is browned and a sesame crust has formed, but the fish is still pink in the middle. Leave to rest for a few mins, then serve with the slaw and lime wedges for squeezing over.

Nutrition Facts : Calories 535 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 56 grams protein, Sodium 0.5 milligram of sodium


Asian seared tuna image

This is simplicity itself - beautiful fish cooked quickly and teamed with gorgeous Asian flavours.

Provided by Jamie Oliver

Categories     Healthy meals     Dinner for two     Dinner Party     Romantic meals     Asian     Tuna

Time 20m

Yield 2

Number Of Ingredients 11

1 x 200 g thick yellowfin tuna steak, sustainably sourced
3 tablespoons sesame seeds
olive oil
sesame oil
2 cloves of garlic
2cm piece of fresh ginger
1 tablespoon low-salt soy sauce
½ lemon
3 sprigs of fresh coriander
1 spring onion
1 fresh red chilli


  • Slice off and discard the veiny stub of meat from the tuna, then slice into rough 3cm chunks. Place the sesame seeds onto a tray, then add the tuna chunks, turning them over in the seeds so they're nicely coated.
  • Heat a good drizzle of olive and sesame oil in a medium frying pan over a medium heat. Peel and thinly slice the garlic, then add most of it to the pan. Fry for 1 to 2 minutes, or until golden and crisp, then use a slotted spoon to transfer to a plate (don't drain away the oil!).
  • Return the pan to the heat and allow to heat up again, then add the sesame-coated tuna to the garlicky oil. Sear on one side for 10 to 20 seconds. Using tongs, turn the tuna over and keep cooking until you've seared only four sides of each chunk. Transfer to a plate.
  • Peel and finely grate the ginger, then add to a bowl with the soy, 1 teaspoon sesame oil and the remaining sliced garlic. Add a squeeze of lemon juice, then mix well to combine. Have a taste and add a squeeze more lemon juice, if needed.
  • Cut the seared tuna into slices, roughly 1cm thick, then arrange on your plates. Drizzle over the Asian dressing, scatter the garlic chips on top and tear over the coriander leaves. Trim and finely slice the spring onion and chilli at an angle, scatter on top, then finish with a drizzle of olive oil.

Nutrition Facts : Calories 317 calories, Fat 22.2 g fat, SaturatedFat 4.0 g saturated fat, Protein 26.9 g protein, Carbohydrate 2.6 g carbohydrate, Sugar 1.5 g sugar, Sodium 0.8 g salt, Fiber 1.2 g fibre


Seared Ahi Tuna image

Ahi Tuna is a restaurant favorite that's easier to make at home than you think! It's quick and healthy - great for something a little different on a weeknight.

Provided by Natasha Bull

Categories     Main Course

Time 15m

Number Of Ingredients 9

2 ahi tuna steaks
2 tablespoons olive or canola oil
Salt & pepper ((to taste))
Sesame seeds ((optional, to taste))
Chopped scallions ((optional, to taste))
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons rice vinegar
1 teaspoon grated fresh ginger


  • Add the sauce ingredients to a small bowl and mix together. Give it a taste and adjust ingredients if needed. Set aside.
  • Season both sides of the tuna steaks with salt & pepper.
  • Add the oil to a skillet over medium-high heat (or even hotter) and let the pan get very hot (oil should be smoking a bit). Sear the tuna for 45 sec - 1 minute per side.
  • Slice the tuna and serve it with the sauce, sesame seeds sprinkled over top, and chopped scallions.

Nutrition Facts : Calories 416 kcal, Carbohydrate 8 g, Protein 42 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 65 mg, Sodium 1331 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving


Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Categories     main-dish

Yield 1 serving

Number Of Ingredients 11

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced


  • In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
  • Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.


Grilled Tuna Steaks With Asian Sesame Crust image

Easy enough for a weeknight but special enough for company, Asian-flavored marinated grilled tuna steaks with a sesame crust cook up quickly.

Provided by Jessica Harlan

Categories     Dinner     Entree

Time 36m

Yield 4

Number Of Ingredients 9

1/2 cup low-sodium soy sauce
1/4 cup chopped scallions (white and light green parts)
2 tablespoons fresh lemon juice
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
4 (6-ounce) tuna steaks
1/2 cup sesame seeds (white and black combined or white only)
1/2 teaspoon cornstarch
1 teaspoon water


  • Gather the ingredients.
  • In a large zip-top bag, combine the soy sauce, chopped scallions, lemon juice, sesame oil, and fresh ginger. Swish everything around in the bag until it's well combined.
  • Add the tuna steaks, turning to coat them completely with the marinade. Press the excess air out of the bag, seal, and marinate in the refrigerator for about 20 minutes. Preheat the grill to high heat; this can be a countertop contact grill, an open grill pan, or an outdoor gas or charcoal grill. If using a contact grill, set to "sear" or the highest temperature setting.
  • Place the sesame seeds on a plate or a shallow dish. Remove the tuna steaks from the marinade, brushing the scallions off the steaks; reserve the marinade. One at a time, coat the steaks in sesame seeds on all sides, pressing the seeds onto the steaks so they'll stick.
  • Spray the grill plates lightly with nonstick spray and place the steaks on the grill. If using a contact grill, close the cover so the top grill rests evenly on the steaks; do not press down. Grill for about 3 minutes for a rare, pink interior; grill longer if you prefer your tuna cooked through.
  • If you are using an open grilling surface, carefully flip the tuna steaks with a pair of tongs after 3 minutes and cook for 3 minutes on the other side. Remove the steaks from the grill and keep warm.
  • While the tuna cooks, pour the marinade into a small saucepan and bring to a boil. Mix the cornstarch with the water to create a slurry and add to the saucepan, stirring with a whisk. Simmer for about 3 to 4 minutes, until the sauce thickens.
  • To serve, slice the tuna steaks on the diagonal into thin pieces. Fan the slices on a plate and drizzle with the sauce.

Nutrition Facts : Calories 345 kcal, Carbohydrate 7 g, Cholesterol 80 mg, Fiber 3 g, Protein 55 g, SaturatedFat 2 g, Sodium 1242 mg, Sugar 1 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g


Sesame Seared Tuna image

Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.


Categories     World Cuisine Recipes     Asian     Japanese

Time 20m

Yield 4

Number Of Ingredients 9

¼ cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
½ cup sesame seeds
wasabi paste
1 tablespoon olive oil


  • In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
  • Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
  • Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 13.2 g, Cholesterol 77.2 mg, Fat 20.7 g, Fiber 2.3 g, Protein 44.1 g, SaturatedFat 3.1 g, Sodium 1045.5 mg, Sugar 5.8 g


Asian Sesame Seared or Grilled Tuna (Gluten Free) image

This is a combination of two fabulous marinades. My kids absolutely love it and ask for me to make it all the time! And, just by using a gluten-free soy sauce, the entire recipe is gluten free! Serve with wasabi paste and rice.

Provided by Nettie

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 4

Number Of Ingredients 11

¼ cup tamari (gluten-free soy sauce)
¼ cup sesame oil
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons grated fresh ginger
2 green onions, thinly sliced, divided
2 cloves garlic, minced, or more to taste
4 (6 ounce) tuna steaks
2 tablespoons sesame seeds, or to taste
1 tablespoon olive oil


  • Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
  • Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
  • Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

Nutrition Facts : Calories 487.1 calories, Carbohydrate 14.6 g, Cholesterol 65.2 mg, Fat 27.6 g, Fiber 1 g, Protein 42.8 g, SaturatedFat 4.9 g, Sodium 1066.4 mg, Sugar 11.5 g


Seared Yellowfin Tuna - Tataki image

Seared yellowfin tuna tataki is gently seared on the outside with a rare center on the inside and topped with a tangy citrus soy dressing. This delicious healthy recipe can be topped on a bed of greens for the ultimate lunch or dinner!

Provided by LowCarbingAsian

Categories     Appetizer     Lunch     Main Course

Time 10m

Number Of Ingredients 9

12 oz Yellowfin Tuna Steak Fillets (sashimi grade)
1 Green Onions
1/2 tsp Toasted Sesame Seed (optional)
1/2 Inch Ginger
3 tbsp Ponzu
1 tsp Sesame Oil
1 tsp Soy Sauce
1/8 tsp Togarashi (substitute with Cayenne Pepper, but use 1/8 tsp instead)
1/2 tsp Lemon Juice


  • Gather all the ingredients.
  • Finely chop green onions and set aside.
  • Grind ginger down with a grinder or a garter and set aside.
  • In a small mixing bowl, add grated ginger, Ponzu, Sesame Oil, Soy Sauce, Togarashi and Lemon Juice. Mix together and set aside.
  • Pat both sides of the tuna steak dry with a paper towel and set aside.
  • Preheat grill to 400F+ (up to 500F if your grill can handle it). Once the grill is preheated, place tuna steaks on the grill and cover. Grill for 20-30 seconds per side just to sear the outside. Inside should have sashimi like texture. Note - make sure you don't overcook the steaks, otherwise it's going to be extreme tough and rubbery.
  • Transfer grilled steak and let it rest until room temperature (about 1-2 minutes). Once cooled, pour sauce to liking, followed by chopped green onions and Toasted Sesame Seed. Enjoy!

Nutrition Facts : Calories 192 kcal, Carbohydrate 2 g, Protein 33 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 61 mg, Sodium 579 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving


Sesame Crusted Seared Tuna image

Seared Tuna with Sesame Crust. Learn how to make the best Sesame Ahi Tuna- crispy golden on the outside and rare on the inside in just 10 minutes flat!

Provided by Sylvia Fountaine | Feasting at Home

Categories     fish

Time 10m

Number Of Ingredients 9

10- 16 ounces ahi tuna, thawed (sushi-grade) see notes
1 tablespoon soy sauce or GF liquid aminos
2 tablespoons high heat oil for searing- peanut oil, wok oil, avocado
3 tablespoons sesame seeds (black, or both black and white)
1 teaspoon granulated garlic powder (or onion powder)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon sugar
1 teaspoon dried Italian seasoning (or dried thyme)


  • Mix the Sesame Crust ingredients together in a small bowl.
  • Pat dry the ahi tuna with paper towels.
  • Place ahi tuna on a plate, coat all sides with soy sauce. This will help the sesame spice adhere to the tuna.
  • Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh. Coat the sides. Read through the rest of the directions before starting because the next part goes very quickly.
  • The goal here is to get a nice golden sear on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
  • Heat a cast-iron skillet over medium-high heat, until very very hot. Place tongs, metal spatula and splatter guard (or lid) near the stove. When the pan is hot a flick of water should sizzle loudly. Once the skillet is hot, turn the fan on high. Add the oil and coat the pan and let it get hot. Carefully lay the tuna in the pan, pressing it down into the skillet with a metal spatula. Sear 45-60 seconds ( or longer)- checking the underneath by lifting one corner to see if it is golden. If golden, carefully flip. If not golden, turn the heat up. Sear the other side, 60-90 seconds until golden. Sear the long edges using tongs to hold it upright.
  • Place on a cutting board, blot if you like, then using a very sharp knife, thinly slice, and serve.
  • At this point, you could also refrigerate up to 3 days, and serve this later, chilled. Either way is good.

Nutrition Facts : ServingSize 4 ounce serving, Calories 236 calories, Sugar 1.1 g, Sodium 437.5 mg, Fat 10.7 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 5.1 g, Fiber 1.2 g, Protein 29.1 g, Cholesterol 44.2 mg


Cal-Asian Seared Tuna Sandwiches image

Categories     Sandwich     Fish     Ginger     Vegetable     Cocktail Party     Lunch     Mayonnaise     Avocado     Cucumber     Radish     Spring     Grill/Barbecue     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup mayonnaise
3 tablespoons finely chopped green onions
2 teaspoons minced peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon oriental sesame oil
4 3/4-inch-thick tuna steaks (each about 5 ounces)
1 tablespoon vegetable oil
8 1/2-inch-thick slices crusty country-style white bread
1/2 medium English hothouse cucumber, unpeeled, thinly sliced
8 radishes, thinly sliced
1 ripe avocado, pitted, peeled, sliced


  • Flavored mayonnaise is easy to make, and it lends added appeal to any sandwich. Here, sesame oil, soy sauce, ginger and green onions give the spread an Asian flair. Mix first 5 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Sprinkle tuna with salt and pepper. Heat vegetable oil in heavy large skillet over medium-high heat. Add tuna and cook to desired doneness, about 2 minutes per side for medium-rare.
  • Spread mayonnaise mixture over 1 side of each bread slice. Top 4 bread slices with cucumber, radishes, then avocado, dividing equally. Sprinkle with salt and pepper. Top with tuna steaks. Place remaining bread slices, mayonnaise side down, atop tuna. Cut sandwiches in half and serve immediately.


Marinated Seared Ahi Tuna image

Here's the most amazing Marinated Seared Ahi you can make at home! It's bursting with flavor, super easy to make, and fantastic as an appetizer or healthy dinner.

Provided by Amy | Chew Out Loud

Categories     Appetizer

Time 12m

Number Of Ingredients 11

2 TB regular strength soy sauce
2 TB freshly squeezed lemon juice
1 TB Asian toasted sesame oil (found in the Asian aisle)
2 tsp garlic powder
2 tsp granulated sugar
1 tsp kosher salt
1 tsp freshly cracked black pepper
2 to 21/2 lbs fresh ahi tuna steaks (about 1 1/2-1 2/3 inches thick)
oil for cooking
Optional: freshly chopped cilantro (green scallions, sesame seeds for garnish.)
Optional: Sriracha mayo for drizzling


  • Marinade: In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
  • Sear: Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
  • Rest/Cool: Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
  • Serve: Serve chilled or at room temp, over your favorite salad greens or crispy Asian salad. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.

Nutrition Facts : Calories 246 kcal, Sugar 3.8 g, Sodium 922.4 mg, Fat 7 g, SaturatedFat 1.6 g, Carbohydrate 8.7 g, Fiber 0.4 g, Protein 36.6 g, Cholesterol 63.5 mg, ServingSize 1 serving


Seared Tuna Salad with Asian Vinaigrette image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 19

1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/2 lime, juiced
1 teaspoon grated ginger
1 teaspoon Chinese mustard
1 tablespoon chopped cilantro
1/2 cup canola oil
1 1/2 pounds Ahi tuna loin, cut in 4 strips
Salt and pepper
2 tablespoons dark sesame oil
1/3 cup sesame seeds
1 bunch mizuna greens
1 bunch arugula greens
3 cups torn red leaf lettuce
3 cups torn green leaf lettuce
2 green onions, chopped
1/2 cup fried rice noodles
1/4 cup slivered almonds, toasted
1 navel orange, peeled and sectioned


  • In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
  • Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
  • Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.

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  • To prepare salad, combine first 6 ingredients in a small bowl. Combine cabbage and next 5 ingredients (cabbage through 2 teaspoons sesame seeds) in a large bowl.
  • To prepare tuna, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Combine five-spice powder, salt, and pepper; rub over tuna. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/2-inch cubes.
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2013-12-07 Step 1. In a small bowl, combine the soy sauce, sugar, red-pepper flakes, and broth. Sprinkle the fish with the salt and black pepper. Heat the cooking oil in a large frying pan over …
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  • In a small bowl, combine the soy sauce, sugar, red-pepper flakes, and broth. Sprinkle the fish with the salt and black pepper. Heat the cooking oil in a large frying pan over moderately high heat. Add the tuna and cook until brown, about 3 minutes. Turn and cook the fish until done to your taste, 3 to 4 minutes longer for medium rare.
  • Reduce the heat to moderately low and put the sesame oil in the pan. Stir in the scallion and garlic and cook, stirring, for 1 minute. Add the soy-sauce mixture; simmer until reduced to approximately 1/3 cup, about 2 minutes. Cut the tuna into slices and serve with the sauce.

2019-09-16 Instructions. Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag. Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 …
Total Time 6 mins
Category Fish
Calories 331 per serving
  • Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.
  • Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
  • Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 2 minutes on each side for medium rare (1.5 minutes on each side for rare; 3 on each side for medium). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)

2019-12-10 Recipe: Asian Seared Tuna. by Alex Leakos December 10, 2019. Tasty, easy and approachable—this tuna recipe is a must-try. Jamie Oliver is a world-renowned chef who is known for his easy recipes and for fighting for healthy food for kids. Founder, Alex, tried this recipe and according to him "It's hard to go wrong with a combination of soy, lemon, chili, ginger–you can try this with any ...
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2015-05-24 In a plate combine white and black sesame seeds and mix. Dredge tuna steaks in sesame seeds until coated on all sides. Heat pan over medium heat and add tablespoon of olive oil. Once hot, add the tuna steaks and cook on each side until sesame seeds are toasted and tuna has a nice crust formed on the outside.
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