We needed a fast meal the other day, and we were in the mood for some Asian flavours, so we figured a Seared Tuna Steak would fit the bill! It’s quick to cook (as the word “seared” would suggest), and it can pair well with a variety of sauces. In the past, we relied on Wasabi as a primary component to our sauce to give a bit of a sushi feel…so this time, we wanted to switch it up (and to use the Teriyaki sauce in our fridge from our Teriyaki Fried Sardines). To finish off our sauce, we pureed some Edamame and added a little honey to bring some sweetness to the party.
We served our tuna over Teriyaki Edamame and Carrot Rice. However, it would also pair nicely with mashed potatoes or even Sesame Noodles.
Time: 25 Minutes
- Ahi Tuna Steak
- Teriyaki Sauce
- Rice Vinegar
- A Little Water
- Place your edamame in a saucepan, and cover with water. Bring to a boil, and cook for about 3 minutes. Then drain the water, and add your edamame to your food processor/blender/Ninja.
- Add some Teriyaki sauce, Honey, and water to your edamame appliance, and pulse to puree into a paste. Add more water as necessary to achieve your desired consistency.
- Pour your sauce back into your saucepan, and bring to a simmer over low heat, stirring occasionally.
- Heat a cast iron pan with a little oil in it. When it’s hot, place your tuna steak in, and sear for 2-3 minutes.
- Flip, and sear the other side for another 2-3 minutes. Then, use tongs to sear the edges as necessary.
- Place your seared tuna on a cutting board, and slice into pieces about 1/2 inch thick.
- Plate, top with your sauce, devour, and enjoy!