Seared Tuna Steak with Dipping Sauce
User Reviews
5
Seared Tuna Steak with Dipping Sauce
Description
This recipe highlights fresh, high-quality sashimi-grade ahi tuna steaks seasoned and seared briefly in a hot skillet to obtain a crisp exterior while maintaining a warm, rare center. The dipping sauce is a blend of soy sauce, lemon juice, minced garlic, honey, and red pepper flakes, offering a balanced combination of savory, bright, sweet, and spicy flavors that complement the tuna’s delicate taste.
The preparation emphasizes precision timing when cooking the tuna to retain its texture and flavor. The slices are cut into thin pieces after searing, ideal for dipping or serving as an appetizer or main course. The sauce sits at room temperature during cooking to meld flavors.
For best results, use sushi-grade tuna without any fishy smell to ensure freshness. Cooking times vary by thickness and heat, around 2 minutes per side for 1.5-inch steaks. Since the tuna is seared rare, leftovers are not recommended, so prepare only the amount you intend to eat immediately.
Use fresh, sushi-grade tuna free from any fishy odor for best taste.Adjust searing time dependent on tuna steak thickness and stovetop heat to reach desired doneness.Best served immediately; leftovers are not recommended due to the rare interior.
Ingredients
Sauce:
- 2 tablespoons soy sauce or a gluten-free alternative, reduced-sodium
- 1 tablespoon lemon juice freshly squeezed
- 1 garlic minced, clove
- 1 teaspoon honey
- ¼ teaspoon red pepper flakes
Tuna:
- 4 ounce ahi tuna steaks 1.5-inch thick, sashimi-grade
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 2 tablespoons avocado oil for frying; can skip if using a well-seasoned cast-iron skillet
Instructions
- To make the dipping sauce, whisk together the sauce ingredients (soy sauce, lemon juice, garlic, honey, and red pepper flakes) in a small bowl. Let the sauce sit at room temperature while you cook the fish.
- Season the tuna with salt and pepper on both sides.
- Heat a heavy-bottomed skillet (such as a cast-iron skillet) over medium-high heat for about 3 minutes. Add the oil and swirl to coat. If your cast-iron skillet is well-seasoned, you can skip the oil.
- Place the tuna in the hot pan. Cook until a golden crust has formed and the fish is medium-rare (red warm center), about 2 minutes per side.
- Transfer the tuna steaks to a cutting board and cut them into 1⁄4-inch-thick slices.
- Serve the tuna with the dipping sauce.
Notes
- Use fresh, sushi-grade tuna free from any fishy odor for best taste.
- Adjust searing time dependent on tuna steak thickness and stovetop heat to reach desired doneness.
- Best served immediately; leftovers are not recommended due to the rare interior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 314kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 53g | 106% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Sodium | 637mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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