Ingredients with Measurements:
- 2 tuna steaks (6-8 oz each)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp wasabi paste
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 tsp minced garlic
- 1/4 tsp black pepper
- 1/4 cup sesame seeds
- 2 tbsp vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Tongs
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, rice vinegar, honey, wasabi paste, sesame oil, ginger, garlic, and black pepper.
2. Place the tuna steaks in the marinade and let them sit for 10-15 minutes.
3. Heat a non-stick skillet over high heat and add vegetable oil.
4. Remove the tuna steaks from the marinade and coat them with sesame seeds.
5. Place the tuna steaks in the skillet and sear for 1-2 minutes on each side, or until desired doneness is achieved.
6. Remove the tuna steaks from the skillet and let them rest for a few minutes before slicing.
Time:
Preparation time: 15 minutes
Cooking time: 4-6 minutes
5. Temperature:
High heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Protein: 30g
Carbohydrates: 7g
Sodium: 600mg
Substitutions for ingredients:
- Instead of tuna, you can use salmon or swordfish.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of wasabi paste, you can use horseradish or Dijon mustard.
- Instead of sesame oil, you can use olive oil or avocado oil.
- Instead of sesame seeds, you can use chopped peanuts or almonds.
Variations:
- You can serve the tuna steaks with a side of stir-fried vegetables or a salad.
- You can make a wasabi mayo by mixing mayonnaise with wasabi paste and serve it as a dipping sauce.
- You can add a splash of lime juice to the marinade for a citrusy flavor.
Tips and tricks:
- Make sure the skillet is very hot before adding the tuna steaks to get a good sear.
- Don't overcook the tuna steaks, as they will become dry and tough.
- Use tongs to flip the tuna steaks, as they are delicate and can break easily.
- Let the tuna steaks rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Store leftover tuna steaks in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the tuna steaks in a skillet over medium heat for 1-2 minutes on each side, or until warmed through.
Presentation ideas:
Arrange the sliced tuna steaks on a platter and garnish with sliced green onions and pickled ginger.
Garnishes:
- Sliced green onions
- Pickled ginger
- Chopped cilantro
- Lime wedges
Pairings:
- Sake or white wine
- Steamed rice or quinoa
- Edamame or miso soup
Suggested side dishes:
- Stir-fried vegetables
- Asian slaw
- Cucumber salad
Troubleshooting advice:
- If the sesame seeds are not sticking to the tuna steaks, you can lightly coat them with flour or cornstarch before adding the sesame seeds.
- If the tuna steaks are sticking to the skillet, add more oil or use a non-stick spray.
Food safety advice:
- Make sure to use fresh tuna steaks and refrigerate them until ready to use.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
- Cook the tuna steaks to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Seared tuna is a popular dish in Japanese cuisine, often served as sashimi or sushi. The addition of wasabi adds a spicy kick to the dish.
Flavor profiles:
The tuna steaks are savory and slightly sweet from the marinade, with a nutty flavor from the sesame seeds. The wasabi adds a spicy and pungent flavor that pairs well with the tuna.
Serving suggestions:
Serve the Wasabi Seared Tuna as a main course for a dinner party or a special occasion.
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Region: Japanese