Pan-Seared Tuna Steaks with Ginger Vinaigrette Recipe

Name: Pan-Seared Tuna Steaks with Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons low-sodium soy sauce; 5 tablespoons sake; 2 1/2 tablespoons mirin; 3 tablespoons minced shallot; 1/2 tablespoon finely grated peeled fresh ginger; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt; Pepper; 1 bunch of Broccolini, trimmed; Two 1-inch-thick yellowfin tuna steaks; 2 teaspoons toasted white sesame seeds; Lemon wedges, for serving

Servings: persons

5 tablespoons low-sodium soy sauce
5 tablespoons sake
2 1/2 tablespoons mirin
3 tablespoons minced shallot
1/2 tablespoon finely grated peeled fresh ginger
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
1 bunch of Broccolini, trimmed
Two 1-inch-thick yellowfin tuna steaks
2 teaspoons toasted white sesame seeds
Lemon wedges, for serving

1
In a small saucepan, simmer the soy sauce, sake, mirin and shallot until the liquid is slightly reduced, 3 minutes.
2
Remove from the heat; stir in the ginger.
3
Slowly whisk in 1/4 cup of the oil.
4
Season with salt and pepper.
5
In a steamer basket set in a large saucepan of simmering water, steam the Broccolini until tender, about 6 minutes.
6
Transfer to plates.
7
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil.
8
Season the tuna with salt and pepper.
9
Sear over high heat until golden brown but still rare within, about 30 seconds per side.
10
Transfer to a paper towellined plate to drain.
11
Slice against the grain and transfer to the plates.
12
Drizzle with some of the vinaigrette and sprinkle with the sesame seeds.
13
Serve with lemon wedges and the remaining vinaigrette.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 tablespoons low-sodium soy sauce, 5 tablespoons sake, 2 1/2 tablespoons mirin, 3 tablespoons minced shallot, and more.

Yes, Pan-Seared Tuna Steaks with Ginger Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Tuna Steaks with Ginger Vinaigrette

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