This taste medley is delightful and expertly balanced. This quiche is delicious, delightful, and very full! Serve warm with a chilled bottle of white wine or white zinfandel and a salad made with avocado and vinaigrette. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 1 mins |
| Total Time: | 11 mins |
| Servings: | 4 |
| Yield: | 4 steaks |
Ingredients
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon mirin (Japanese sweet wine)
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- ½ cup sesame seeds
- 4 (6 ounce) tuna steaks
- 1 tablespoon olive oil
- wasabi paste
Instructions
- Stir together soy sauce, sesame oil, mirin, and honey in a small bowl. Pour half into a separate small bowl, stir in rice wine vinegar, and set it aside as a dipping sauce.
- Spread sesame seeds out on a plate. Coat tuna steaks with remaining soy sauce mixture, then press into sesame seeds to coat.
- Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan; sear for about 30 seconds on each side. Serve with dipping sauce and wasabi paste.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 44 g |
| Saturated Fat | 3 g |
| Sodium | 1046 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is absolutely amazing!!! My husband and I can not get enough of this flavor!!
Used avocado oil as suggested by some. Didn’t have themirrin so substituted wine vinegar and extra honey. I’ll definitely make this again.
Quick, easy, nutritious and so tasty with fresh Ahi . The recommendation for searing in Avacado oil is well taken, reduces smoke, and burning the sesami seeds.
I’ve made this recipe twice in the last month (yes, I know you shouldn’t eat tuna steaks more than once a month but was intent on getting this recipe right!). The results of my first effort produced an “ok meal,” the high heat combined with the olive oil caused way too much smoke and searing for just :30 seconds on each side caused my sesame seeds to burn. Second time around I substituted avocado oil for the frying and mixed the wasabi into the soy sauce dipping mixture and both proved to be game changers! Substituted rice vinegar for the mirin since I couldn’t find it anywhere. The meal was a hit! Will definitely make again with these adjustments.
Quick & delicious. Next time I will chill it in the fridge a little while before eating.
Easy and quick. The dipping sauce is tasty.
Have made this MANY times and LOVE it! The only change we make is to put in less than 1 Tablespoon of the Sesame Oil. It is very strong and over took the dish the first time we made it. This is our go to recipe for Tuna Steaks! Yum!
It is amazing I love it so did my son, it is the best dish out there try it you’ll love it
I added the wasabi paste to the dipping sauce/marinade for an extra bite. Recipe is now in my collection and used often.
Good as it stands with perhaps a little less sesame oil. I also use grape seed oil due to its higher smoke point. Due to overfishing and potential toxins, tuna should not be eaten regularly- perhaps once a month at best. That makes it an even more special treat
Delicious
We loved this recipe. We made one change to the ingredients by usin tamari rather than soy, for gluten sensitivities, and it was perfect and loved by the whole family. I served it with avocado slices, salad and oranges. It was a hit and I look forward to making it again!
Made this for my parents exactly and it was a hit. Specially happy my mom loved it! That says a lot!
Very easy and very good
I’ve made this recipe dozens of times over more than 10 years. It’s excellent. Over time I’ve developed some improvements (at least to me). Most importantly, while the drizzling sauce is tasty, I’ve never liked how it’s so liquidy. It just falls off the fish and all over the plate. So recently I tried a Cooks Illustrated trick to thicken it up into more of a glaze: increase the amount of sauce by 50%. After splitting the sauce into the portion for marinating the fish and the portion for drizzling, add the portion for drizzling (which has the rice vinegar) to a small plan, whisk in 1/2 tsp corn starch, and bring to a boil. Then reduce heat, simmering, until it thickens. Voila! You now have a glaze that you can use to coat the fish, much like they do in restaurants, and it will stay there.
I loved this recipe! It is fast and easy! I only like cooked tuna rare, so this was perfect. All the ingredients were in the house except wasabi paste. I used Gold’s Wasabi Sauce with Ginger instead. I have already made this fantastic seared tuna twice and shared it with our son, who was looking for meals suggestions. It is now in my rotation, probably replacing others. I mixed white and black sesame seeds, because I used to have a spice blend for tuna that have both in it.I also served pickled ginger on side. I have already made this fantastic twice and shared it with “tuna-loving son.” It would make a great appetizer or first course for dinner party.
Turned out great! I was worried about the honey but the vinegar and mirin balanced it.
Tasted great, like steak. Maybe could have cooked a bit longer. My son cooked it without the sesame seeds.
We thought it was wonderful very easy to make. I would add pepper to it next time I like a little heat
Awesome!
So easy, so elegant and so delicious! Most important element is using sushi/sashimi grade tuna. Wonderful!