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Lorenza

Lorenza Ávila
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Recipe of Seared Tuna Steak
Yanet JA
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Yanet JA
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Recipe of Seared Tuna Steak
Recipe

Seared Tuna Steak

25 mins
Half
4.75
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203
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Tuna is a delicious fish that is very well sealed. Sealing means that it is only cooked on the outside and left half raw inside to intensely enjoy its flavor.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 4 fresh tuna steaks
  • 4 tablespoons sesame oil
  • 1/2 cups sesame seed, black
  • 1/2 cups sesame seed, regular
  • 4 tablespoons soy sauce
  • 1 lemon, its juice
  • 2 tablespoons chives, finely chopped
  • 2 cloves garlic
  • to taste green lettuce, to decorate the plate

Preparation

In a large skillet heat the sesame oil over medium heat and brown the garlic cloves.
Pat dry the tuna steaks very well with paper towels and rub with with a mixture of black sesame and regular sesame seeds.
Cook the fillets in the sesame oil making sure to cook all the outside but leaving the inside raw. This means cooking about 2 minutes on each side each steak.
Remove the fillets and keep them warm.
Add the soy sauce, the lemon juice, and the finely chopped scallion to the pan with the sesame oil where the tuna was cooked.
Pour the sauce into a deep dish to serve the fish.

PRESENTATION

For the plating, place a thin serving of sauce on center of each plate, on top of it a tuna fillet cut in half to show its interior color and on top of it a bed of lettuce.

TIPS

Accompany this dish with a Chardonnay wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (8)
Olga Castaño
20/10/2019 00:03:40
Fácil y deli
Paloma Martinez
25/09/2019 13:27:02
Rico !!
Yanet JA
06/11/2017 21:23:27
Buenísimo, fácil y nutritivo
Itzelfa Elfa
29/10/2017 18:49:46
Le puse chia en lugar de ajonjolí y la receta fue un éxito! Gracias 😊
jocelyn Mata
05/07/2017 14:51:28
El sabor estaba delicioso pero el atún me quedó duro y fibroso, que hago para que quede suave y fácil de masticar?? Lo he probado en restaurantes y no se parece a como me quedó a mí
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