Japanese Inspired Seared Tuna
Serves 2
Here is what you need:
2 fresh 6 ounce sushi quality tuna fillets
½ cup low sodium soy sauce
½ cup rice vinegar
1 ½ TBS toasted sesame oil
1 TBS olive oil
2 tsp sugar (use less if you like)
2 TBS chopped fresh cilantro, plus sprigs for garnish
1 cup quartered grape tomatoes
¼ red onion finely diced
2 TBS canola oil
Kosher salt and fresh cracked black pepper
Here is what you need to do:
In a glass bowl combine the soy sauce, vinegar, sesame oil, olive oil and sugar.
Give it a taste and adjust as you like.
To the bowl add the cilantro, tomatoes and onion.
Note you will likely have more sauce than you need, save it and use it on shrimp or another fish.
Season the tuna on both sides with salt and pepper. In a non-stick skillet, heat the canola oil on medium high. When the oil is hot, sear the tuna for about 1 minute on each side. This is up to you on how rare you like it. We like it about medium rare, some like it very rare and sear just 30 seconds a side. It also depends on how thick your tuna is.
When cooked to your liking, place on a cutting board and slice into about ¼ inch thick slices.
Place on a plate with your choice of sides and pour sauce over tuna. I served with jasmine rice and some broccoli so I poured the sauce over everything!
Let's Eat!