This method gives sushi-grade tuna the best of both worlds - searing it on one side gives you a nice
caramelization taste, while leaving the top side raw delivers a fresh sushi taste & texture.
Top with a soy-red onion-mayonaise sauce (see below) and you're sure to impress!
Serve next to stir-fried sugar snaps and mushrooms to get your veggies in there.
PREP TIME: 5 min
COOK TIME: 10 (if serving with veggies)
2-3 min for the Tuna
8-10 for the Veggies
FOR THE SAUCE
2 Tbsp (30 ml) soy sauce
½ cup (120 g) mayonnaise
½ red onion (diced, about 50 g)
FOR THE TUNA
4 sushi-grade tuna steaks, about 3 cm thick
4 tsp (20 ml) sesame oil
salt and pepper
PREP THE SAUCE
1) mix together the soy sauce, mayonnaise and diced red onion and let sit while you prep the fish (just so the onion softens a bit). Feel free to adjust proportions to your own taste.
PREP THE FISH
2) Season both sides of your tuna with salt and pepper.
3) With the back of a spoon, rub about 1/2 teaspoon sesame oil into each side.
4) Heat a non-stick pan over med-high heat, add a drizzle of sesame oil and sear tuna pieces on one side only, until the cooked portion of the fish reaches the middle of the filet (about 2-3 minutes, depending on thickness.
OPTIONAL: STIR-FRIED VEGGIE SIDE
If making these as your side, start them AFTER you make the sauce, but BEFORE you put the fish in the pan...they take less than 10 min to cook, and you can take them off the stove while you cook your fish.
200 g oyster mushrooms
drizzle of sesame oil
400 g sugar snap peas
2 cloves garlic, minced
Sauté oyster mushrooms in a bit of sesame oil on med-high heat for about 5 min.
Add sugar snap peas and garlic to the pan and cook until peas are soft but still have a bit of a crunch (about 3-4 min).
Remove from heat, place one filet on each plate and spoon over the soy-mayonnaise sauce.
Serve with stir-fried veggies of choice (photo above).
Recipe & Photo Credit: Cathy Menees
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