Ahi Tuna Steaks with Ginger Soy Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 people
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Calories
279 kcal
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Course
Main Course
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Cuisine
Japanese
Ahi Tuna Steaks with Ginger Soy Sauce
Description
Ahi Tuna Steaks are marinated in a blend of rice vinegar, soy sauce, grated ginger, garlic, wasabi or horseradish, sugar, and green onion. This marinade infuses the fish with tangy, salty, and spicy notes while preparing the surface for searing. Sesame seeds add texture and mild nuttiness. The steaks are seared briefly on high heat to preserve a tender, rare interior and develop a crust.
The reserved marinade is combined with fresh lemon juice in the pan after searing to form a bright, tangy sauce that complements the hearty tuna. Adjusting the sauce thickness is possible by adding more lemon juice. The tuna is sliced into thin strips and fanned on a plate, served with the warm ginger soy pan sauce and optional diced green onions.
This dish highlights fresh flavors and light seasoning, ideal as a main course paired with simple sides or as part of a composed salad. Variations in the marinade can adjust sweetness or gluten content, and the sauce can be adapted as a warm dressing for greens.
Adding orange juice in the marinade or pan sauce adds sweetness and can create a salad-friendly dressing when tossed with fresh spinach.
Ingredients
- 2 ahi tuna steaks (~4oz per person
- ¼ cup rice vinegar
- ¼ cup soy sauce (use gluten-free certified if needed), use low-sodium soy sauce if desired
- 1 tablespoon ginger shaved or paste
- 2 garlic cloves, minced
- 1 teaspoon wasabi or 1 tsp horseradish
- 2 teaspoons sugar
- 2 green onion plus a handful of diced green onion tops for garnish, optional
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
- 1 lemon juiced (~¼ cup juice
Instructions
- Blend vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), sugar, and green onion. Taste sauce, adjust seasoning if necessary (adding more soy, sugar, ginger etc if preferred). Marinate tuna steaks in blended sauce for about 10 minutes. Sprinkle sesame seeds on top of tuna at end of marinade.
- Heat oil in a heavy bottom pan (like a cast iron pan) on high, until oil is very hot. Reserving marinade for later, sear tuna for 30-45 seconds per side, then remove from pan.
- Reduce heat to medium and allow pan to cool slightly. Add marinade to pan with lemon juice, and stir with a wooden spoon. If sauce is too thick for your liking, add more lemon juice. Remove sauce from heat.Slice tuna in thin long strips. If desired, leave about ½" at one end of the tuna steak uncut, and serve fanned on a plate with ginger soy pan sauce and extra green onion to garnish.
Notes
- For gluten-free options, replace soy sauce with gluten-free tamari or coconut aminos.
- To sweeten the sauce, add ¼ cup fresh orange juice to the marinade or pan sauce.
- The warm pan sauce can also be used to wilt spinach, turning the meal into a warm salad served under the tuna.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 60mg | 20% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 84mg | 8% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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