Saturday, May 2, 2009

5 Recipe #50: Seared Tuna Drizzled with Wasabi Ginger Soy Sauce

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As they say, "When it rains, it pours." And it's pouring posts today. Here's another fun recipe for those days when you'd rather enjoy something a bit more interesting than "tuna salad" sandwiches. ;-)

Seared Tuna Drizzled with Wasabi Ginger Soy Sauce

2 lbs. very fresh tuna steak, cut 1-inch thick
2 Tbsp. olive oil, plus a bit extra for brushing
2 1/2 tsp. kosher salt
1/2 tsp. coarsely ground black pepper
grated zest of 2 limes
6 Tbsp. freshly squeezed lime juice (about 3 limes)
1/2 tsp. wasabi paste
2 tsp. soy sauce
2 ripe medium-sized Haas avocados, peeled, pitted & diced
1/4 c. scallions (about 2 scallions)
1/4 c. small red onion, diced
2 inches ginger, peeled & grated
1 c. fresh cilantro leaves

1. Brush tuna steaks with olive oil, & then season lightly with salt & pepper (to taste).
2. Be sure to use a pan that can handle high heat (i.e., wok or stir-fry pan). Set range to high heat & make sure pan is very hot before placing tuna steaks in pan. Place steaks in pan & cook for only 1 minute on each side. Set them aside on a plate to cool.
3. Combine olive oil, salt, pepper, lime zest, wasabi, lime juice, ginger, & soy sauce in a bowl. Then added diced avocado.
4. Cut tuna into small chunks & place into a medium-sized bowl. Add the scallions & red onion & mix well. Pour the soy sauce mixture over tuna & mix carefully.
5. Garnish with chopped cilantro & serve. Enjoy!

Optional ingredients: Toasted sesame seeds.

Alternate serving suggestions: Use an outdoor grill to sear the tuna, then drizzle with marinade, garnish with chopped cilantro, & serve. Yum!

Alternate fish suggestions: This recipe will also work well with salmon, if you'd like to use this fish as a substitute selection. IMPORTANT: The major difference is that you will need to sear salmon a tad bit longer i.e., 2-4 minutes, especially for thicker "steak" cuts. Searing for 2-3 minutes will produce a medium rare cut, i.e., golden exterior with a warm pink center (i.e., without any fleshiness). Searing for 3-4 minutes will produce a medium well cut, i.e., browned exterior with opaque interior slightly pulling away from bone.

ADDENDUM: If you are concerned about which species of tuna are ecologically safe to eat, please consult the Environmental Defense Fund's Seafood Selector.


Jasmine said...

It sounds so wonderful but tuna is endangered! Possible to suggest a substitute fish?

Cyberpenguin said...

I would never intentionally suggest using endangered fish for recipes; however, at the same time, it's important to be accurate & responsible when making statements: Not ALL tuna is endangered. It depends on which type of tuna we are talking about here - albacore tuna is NOT endangered, while other types like yellowfin & bluefin, etc., are.

It IS possible to use types of tuna which is not on the endangered species list & are ecologically responsible. For a list of ecologically safe fish to eat, please check
Environmental Defense Fund's Seafood Selector.

If you are looking for a substitute fish for this recipe, you could try salmon, but then I would suggest that, instead of searing it, you cook it until it has a warm pink center (i.e., without any fleshiness). Salmon works quite well in various Asian-style recipes.

Hope that helps! Enjoy!


Cyberpenguin said...

Actually, you can probably sear the salmon as well, but the reason I didn't suggest it at the outset is that it does take a certain level of skill/practice to do properly, & it also takes a different amount of time to sear; & unless people know what they are doing, it can result in some either really undercooked or overcooked (& dry!) salmon. ;-)

The good thing is that salmon also has Omega 3s, which is not only good for you, but keeps the fish from drying out when you cook it. However, this doesn't mean, that its fatty acids make cooking salmon fool-proof. Not by any means! It's still important to pay attention & check the salmon repeatedly with a fork & knife test to ensure it's been cooked "just right."

Again, please consult the Environmental Defense Fund's Seafood Selector for the best salmon selections.

john said...

This does sound delicious! Can't wait to see ur posting. Will try it out soon. Thanks so much for sharing the recipes.

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