| Level: | Easy |
| Total: | 2 hr 34 min |
| Prep: | 10 min |
| Inactive: | 2 hr 22 min |
| Cook: | 2 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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. Sprinkle with the dark green sliced scallion tops.
- Serve immediately with a little extra soy on the side if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 247 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 45 g |
| Cholesterol | 66 mg |
| Sodium | 1848 mg |
Reviews
Just so so.
Have made this several times and it’s always a hit. Simple and delicious!
I used this recipe on Albacore tuna from Sitka Salmon Shares. I substituted the hot sauce I had on hand. It was excellent I served it as apart of a stir fry of assorted veggies and cauliflower rice. Tuna went it last for quick sear. Great
This is a delicious way to make tuna. Where I live, I can only get ahi tuna frozen, so I thaw it out in the fridge on paper towels that I change every hour or so until the tuna is thaw and dry. Then I follow the recipe as written. Love love love the tuna . I serve it with stir fried bok choy and sticky rice. Yum.
Coated tuna with black sesame seeds prior to the searing step and added wasabi and pickled ginger on the side. Restaurant quality at a fraction of the price!
Just do it. I’ve tried many seared tuna recipes, and this is hands down the best. Thirty second sear on each side on a hot pan for perfect rare tuna steak. Easy peasey. Served it with cucumber salad and scallion jasmine rice.
Easy, delicious! Made half recipe and saved the Marinade separately. Single portions marinade 30 minutes before cooking- amazing work at home lunch!!!!!!!
Fantastic marinade for tuna steak, and now my go-to recipe. I followed the recipe exactly, except I use regular frozen tuna rather than sushi-grade and cook it slightly longer. My family loves this recipe, and we always make extra because the leftovers make outstanding tuna melts.
I love cooking, and trying new things. So, my 16 year old has had her fair share of variety in foods and flavor. She enjoys it, but last night when I served this up it was a new experience for her. From the first bite, she couldn’t stop raving how good this is! “Where has this been, mom?!” So I asked, is this the new birthday dinner? “Yes!, but that’s only once a year, so I think a monthly practice birthday dinner might be a good idea.” So easy, yet so delicious.
Absolutely fantastic! I didn’t have sambal and still fantastic. Can’t wait to have it next time with the full ingredients.