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Seared Tuna with Sesame Ginger Glaze
Created by: Howcan Team
Ingredients
- 2 tuna steaks (6 oz each)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger, and 1 clove minced garlic to make the glaze.
- Season the tuna steaks with salt and pepper on both sides.
- Coat the tuna steaks with 1 tbsp sesame seeds, pressing gently to adhere.
- Heat 2 tbsp vegetable oil in a skillet over high heat until shimmering.
- Carefully add the tuna steaks to the skillet and sear for 1-2 minutes on each side for rare to medium-rare, or longer if desired.
- Pour the sesame ginger glaze over the seared tuna steaks in the skillet, and cook for an additional 1-2 minutes, spooning the glaze over the tuna to coat.
- Transfer the seared tuna steaks to a cutting board and let them rest for a few minutes before slicing.
- Garnish with thinly sliced green onions and serve immediately.
Seared tuna with a sesame ginger glaze has a rich history rooted in Asian culinary traditions. This dish originated in Japan, where it was traditionally prepared by expert sushi chefs. The combination of fresh, high-quality tuna and a flavorful sesame ginger glaze has made it a popular choice in upscale restaurants around the world. The key to a perfect seared tuna with sesame ginger glaze lies in the quality of the tuna and the balance of flavors in the glaze. Today, some of the best versions of this dish can be found in renowned sushi restaurants in Japan, as well as in upscale Asian fusion eateries in major cities. The key to getting this dish right is to ensure the tuna is of the highest quality and to master the art of searing it to perfection while creating a glaze that balances the nuttiness of sesame with the zing of ginger.
25 min
2
300 calories
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