4. Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Stir the ingredients together until well incorporated. To make the sauce, whisk together the sauce ingredients in a small bowl. I serve it with a simple homemade ponzu sauce – a citrusy sauce made from soy sauce and lemon juice. allrecipes.com.au/recipe/20627/simple-seared-tuna-steaks.aspx Heat a heavy-bottomed pan over high heat. Arrange the tuna steaks in … 3. I don’t recommend keeping leftovers of this dish, mostly because the inside is not fully cooked. Some people really need their food to be cooked through and that’s fine. It’s delicious when served with a spicy dipping sauce and Asian cabbage salad. Try to make only as much as you’ll eat immediately. Heat a heavy-bottomed pan over high heat. You’ll only need a few simple ingredients to make this seared tuna recipe. https://www.bbc.co.uk/food/recipes/searedtunasteakswith_90287 It is barely cooked. Season the tuna steaks with salt and pepper. And sometimes I serve it on top of mixed greens, drizzled with the above-mentioned ponzu sauce. A teaspoon of kosher salt, Avocado oil: An oil with a neutral taste, very suitable for frying because of its. Transfer the tuna to a cutting board. * Percent Daily Values are based on a 2000 calorie diet. Copyright © 2020. I cook tuna to medium-rare, but you should make your own decision. Fresh lemon juice: It’s best to use freshly squeezed juice and not bottled juice. Tuna steaks: They should be 1-inch thick. © 2020 Discovery or its subsidiaries and affiliates. Recommended and linked products are not guaranteed to be gluten-free. Cook the peppercorns in the … 2. 2 big handfuls fresh cilantro leaves, finely chopped, 1 ripe avocado, halved, peeled, pitted, and sliced, Sign up for the Recipe of the Day Newsletter Privacy Policy, Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime, Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts. Scroll down to the recipe card for the detailed instructions. Served with a simple homemade ponzu sauce, it’s an impressive restaurant-style dish that’s actually very easy to make. Pour 1/2 of the cilantro mixture into the pan to coat the fish. The only challenge is to avoid overcooking the tuna. This tuna recipe is ready fast, making it an ideal choice for a delicious weeknight dinner. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Let sit at room temperature while you prepare the tuna. But for those people, this recipe is probably not a good choice. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. The fish should be cooked to rare or to medium-rare, so if you’re squeamish about that, this is probably not the best recipe for you. Although this dish is usually served as an appetizer in restaurants, I like to make enough for serving it as a main course, alongside Asian cabbage salad. Arrange the tuna steaks in the hot pan. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. 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.) Melt the butter with the olive oil in a skillet over medium-high heat. Want the new recipes in your inbox? The idea is to sear the outside while leaving the inside rare. Reduced-sodium soy sauce: Or you can use a gluten-free alternative, possibly adding extra salt.