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Seared Tuna Steak
Created by: Howcan Team
Ingredients
- 2 tuna steaks (6 ounces each)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- In a shallow dish, mix together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of grated ginger, 1 teaspoon of minced garlic, and 1/2 teaspoon of black pepper.
- Add the tuna steaks to the marinade, turning to coat. Let them marinate for 10 minutes, turning once.
- Heat 1 tablespoon of vegetable oil in a skillet over high heat.
- Remove the tuna steaks from the marinade and shake off any excess. Discard the marinade.
- Place the tuna steaks in the hot skillet and sear for 1 to 2 minutes on each side for rare, or to your desired degree of doneness.
- Transfer the seared tuna steaks to a cutting board and let them rest for 3 minutes before slicing.
- Serve the seared tuna steaks immediately, and enjoy!
Seared tuna steak, a popular dish in Japanese cuisine, has a rich history dating back to ancient fishing traditions. The technique of searing the tuna quickly over high heat originated in coastal regions like Japan, where fresh fish was abundant. Renowned chefs like Nobu Matsuhisa popularized the dish in the 1980s, incorporating it into modern fusion cuisine. Today, top restaurants in coastal cities like Tokyo, New York, and Sydney serve exquisite seared tuna steak, often marinated in soy sauce and sesame oil. The key to a perfect seared tuna steak lies in using high-quality, fresh tuna and achieving a crispy exterior while maintaining a rare, tender center.
16 min
2
250 calories
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