Seared Tuna Steak with Saki-Wasabi Sauce
Servings
2Serving size
4 ounce tuna steakThis recipe can be multiplied, and leftover tuna makes great tuna sandwiches or salads.
Serve with Brown Rice or Jasmine Rice or Wild Rice
AND
Serve with Bok Choy Slaw or Grilled Bok Choy or Jicama Salad or Jicama Slaw or Thai Cucumber Salad
Ingredients
| 3 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 Tbsp. Sake |
| 1/2 tsp. Lime zest |
| 1/2 lime Lime juice, raw |
| 4 tsp.. Honey |
| 1 tsp. Wasabi |
| 8 ounces Fresh tuna (two 4-ounce filets, about 1 1/2 inch thick) |
| 1 to taste Black pepper |
| 1 tsp. Sesame oil |
| 2 large Green onions (thinly sliced crosswise) |
Instructions
Rinse the tuna steaks and pat dry. Sprinkle one side with the salt and then pepper liberally on that side.
Place the sake sauce in a small sauce pan and heat over low heat. Do not allow the sauce to boil.
Set the oven to warm and place serving plates inside.
Heat the sesame oil in a large non-stick skillet over high until very hot (almost smoking). Add the tuna steaks, seasoned side down. Cook over medium-high heat until well seared and turn. Rare tuna will take about 4 - 5 minutes per side.
Remove the plates from the oven and spoon about 4 tablespoons of the heated sauce into the bottom of each plate.
When the tuna is done, mound a serving of rice in the center of the plate on top of the sauce and place the tuna on top. Garnish by sprinkling the chopped scallions (green onions) over the fish and serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the wild rice. Reduce heat to medium-low and simmer, partially covered, for about 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
AND
Serve this recipe with one of these vegetable side dishes.
Bok Choy Slaw
Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl. Toss well and chill.
Grilled Bok Choy
Slice the bok choy lengthwise in half. Mix together the hoisin, soy sauce, and maple syrup until smooth. Heat a griddle over high heat. When hot, add the sesame oil and then the bok choy, cut side down. Cook for about two minutes. Adjust the heat so the bok choy…
Jicama Salad
After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.
Jicama Slaw
Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.
Thai Cucumber Salad
Combine the rice vinegar, lime zest, Tabasco Z-sweet, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl. You can add the peanuts now and let them marinate. They will be slightly chewy, but I prefer to sprinkle them over the top of the salad right…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Searing any meat, such as tuna, makes for a rich and luxurious dish and is a healthy cooking technique. Make sure that the pan is very hot and add the meat carefully so as to not splash any hot oil.