Seared Tuna Steaks

July 4, 2016

Have you seen stunning pictures of seared tuna steaks on the internet and thought: I want to make THAT one day? Well, now you can! You can pick up a few pieces of tuna at the market for about $8 to make this delicious recipe.

 

 

 

As complex as the recipe might look, it’s actually very simple to make (you could probably whip it up in less than an hour!)


The tuna is served with Jasmine Rice and a Spicy Citrus salad. Check out the recipe below (serves 6 people).

 

 

Ingredients

 

  • 3 raw tuna steaks

  • 2 medium-sized lemons

  • 3 small-sized oranges

  • 1/4 cup of black sesame seeds

  • 2 cups of Jasmine rice

  • 1 small carrot (peeled and shredded)

  • A handful of alfalfa sprouts

  • 1 avocado

  • 1 cup of arugula leaves

  • 3 whole green onions

  • 1/3 cup of soy sauce

  • 4 tbsp rice wine vinegar

  • 4 tbsp sesame oil

  • 2 tbsp of brown sugar

  • Salt (for tasting)

 

For the Spicy Citrus Salad:

 

  • 1 bell pepper (I used 1/2 red pepper and 1/2 orange pepper)

  • 1 banana pepper

  • 1 kiwi

  • 1 tangerine

  • 1/2 pineapple (peeled and chopped)

 

 

 

Directions

 

  1. First things first, get the rice out of the way. Fill a large pot up with salted water (to fill about 3/4 of the pot) and bring it to a boil. Put the rice in the pot and lower it to a simmer. Cook for about 15 minutes and then strain it.

  2. Next, work on the marinade for the fish. Use the juice of 2 squeezed oranges and 1 lemon. Add 1/3 of a cup of soy sauce, 2 tablespoons of brown sugar, and a tablespoon of rice wine vinegar. Combine all ingredients in a small pot on a low simmer on the stove for 8-10 minutes. Here’s a tip: reserve some of the marinade to use as a dipping sauce to save on time! Just add some finely chopped green onion to the mixture. Once the marinade cools down, apply it to the fish. Let the fish marinate for 20-30 minutes.

  3. Time to get chopping! Chop up the peppers, pineapple, tangerines, and kiwi in a small dice. Take the juice of 1 orange and 1/2 of a lemon and mix it in with the chopped veggies and fruit. It is a refreshing, sweet but spicy edition to the fish.

  4. Marinate the shredded carrot and alfalfa sprouts with 1 tablespoon of rice wine vinegar, a teaspoon of lemon juice, and a teaspoon of orange juice. Reserve for later as a topping for the tuna. Take the cooked rice and add the remaining 3 tablespoons of rice wine vinegar to it. Mixing the vinegar with the rice will kick its flavour up a notch!

  5. Now you can work on the tuna. Once it’s marinated, add the black sesame seeds and salt on the fish to give it a nice, light coating. Heat the sesame oil in a nonstick pan on the stove. The oil should be fairly hot; you're not trying to cook the tuna, you’re just giving it a nice sear. Once it’s hot, sear the tuna on each side. Before you turn around to start plating, WAIT! The tuna doesn't take more than 20 seconds altogether to cook, so be very fast and careful when searing the tuna if you want it rare (about 10 seconds on each side should do).

  6. Now is the moment you’ve been waiting for...plating! Thinly slice an avocado and lay it on a bed of arugula leaves. You can lightly spritz the avocado and arugula with lemon juice. Slice the tuna into half-inch steaks and plate it on top of the bed of arugula leaves and avocado. Add the marinated carrots and alfalfa sprouts on the sliced tuna. Add black sesame seeds on top of your rice. If you want to be fancy, you can use a ramekin to shape the rice. Add the spicy citrus salad to the plate and top with chopped green onions.

 

 

The real star of the dish is the tuna, which is why we are keeping it simple with the rice and salad. The dish has just the right amount of acidity and sweetness. It’s simple, yet delicious. Enjoy, and let us know what you think in the comments below!

 

 

 

 

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