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Pan-Seared Tuna Steaks with Soy-Ginger Glaze

Four thick slices of perfectly seared tuna steak, rare in the center, drizzled with a dark glaze and sesame seeds.
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Cook tuna steaks quickly using the pan-searing method to achieve a crisp exterior and a rare, tender center, finished with a simple soy-ginger glaze.

Ingredients

Scale
  • 2 (6 ounce) tuna steaks, about 1 inch thick
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon honey or brown sugar
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • Salt and black pepper to taste

Instructions

  1. Pat the tuna steaks completely dry with paper towels. Season both sides lightly with salt and pepper.
  2. In a small bowl, whisk together the soy sauce, rice vinegar, ginger, honey, and minced garlic to create the glaze. Set aside.
  3. Heat the vegetable oil in a cast iron or heavy-bottomed skillet over high heat until the oil shimmers.
  4. Carefully place the tuna steaks in the hot skillet. Sear for 1.5 to 2 minutes per side for rare (or longer if you prefer more done). You want a dark crust.
  5. Remove the skillet from the heat. Add the butter to the skillet.
  6. Pour the reserved soy-ginger glaze mixture into the skillet. The butter will melt and the sauce will bubble quickly.
  7. Spoon the melted butter and glaze mixture over the tuna steaks several times as the residual heat finishes the cooking process.
  8. Remove the tuna steaks from the pan immediately and let them rest for 2 minutes before slicing against the grain.

Notes

  • For a perfect sear, make sure your pan is very hot before adding the oil and steaks.
  • If you prefer a different flavor, substitute the glaze ingredients with Cajun seasoning for a blackened crust.
  • Use sushi-grade or sashimi-grade tuna for the best texture when cooking rare.

Nutrition

Find it online: https://savorsensations.com/tuna-steak-pan-seared-soy-ginger-glaze/