Pan Seared Tuna
Recipe By Seafood Crate
Seafood Crate’s wild, hook line and caught Yellowfin tuna are sushi-grade and wonderfully star in this pan seared tuna recipe! This recipe is a little more involved in that you’ll be making a home-made marinade and dressing. But once you have tuna this way, you might never eat it another way!
INGREDIENTS
- 2 sushi-grade tuna steaks, cleaned and patted dry with paper towels
- 3 Tbsp. of sesame oil
- 3 Tbsp. of the marinade (ingredients listed below)
- Black and white sesame seeds
- ½ cup water
- some freshly grated ginger
- 1 Tbsp. of soy sauce
- 1 Tbsp. of hoisin sauce
- ½ Tsp. of salt
- 2 Tbsp. of brown sugar
- 1/8 Tsp. of black pepper
- 1 Tsp. of cornstarch mixed with a bit of water
- ½ cup of extra virgin olive oil
- 1 Tbsp. of apple cider vinegar
- the juice from one lemon
- 1 Tbsp. of orange juice
- 1.5 Tsp. of sesame oil
- 1 Tbsp. of Chinese style hot mustard (optional)
- salt and pepper to taste
DIRECTIONSÂ
- Follow along the video and make your marinade using ingredients. Then, take your tuna steaks and toss them in some sesame oil, along with 3 tbsp. of the marinade.
- Gently roll all sides of the tuna steaks in some black and white, toasted sesame seeds. Reserve the rest of the marinade to make the glaze.
- While the tuna is resting, place the remainder of the marinade in a saucepan, and bring to a quick rolling boil. When it boils, quickly stir in your cornstarch and water mixture. When sauce starts to thicken (about 15 seconds or so), turn off and remove from heat. Set aside.
- Place your cast iron skillet on medium high heat and wait for it to slightly smoke. Carefully add in your tuna steaks and cook on first side for one minute. Flip it over gently using your hand and flat spatula, and cook on the other side for 45 more seconds. Flip again and do the sides as well (do 20 seconds or so on the smaller sides). When the tuna is done, remove from heat, place in wrapped foil, and put it in the freezer for 20-25 minutes to stop it from cooking. This also makes slicing easier).
- While the tuna is in the freezer, prepare your salad and salad dressing. Remove tuna from freezer and slice to preferred thickness. Plate your salad and tuna and take your thickened sauce from earlier and place in disposable bag (or ziplock baggie). Snip the tip of the disposable bag and drizzle the sauce directly on the tuna. Decorate the plate with more glaze, wasabi paste, and some pine nuts if you’d like.
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