This Asian Style Tuna Steak is delicious, easy to make and only require a hand full of ingredients. Not to mention it’s ready in only 10 minutes. I made this easy, fresh yet very tasty and flavorful tuna steak and served it on a bed of green leafs. It is served with an easy and delicious tamari/soy dressing that has a bit of spices and adds that extra spice to this dish. This dish is perfect to serve either as a starter or as a main dish.
I am the biggest fan of fish and seafood. I don’t care if some fish & seafood dishes are more appropriate during spring and summer, I eat them all year round. But if I do crave fish yet want something that is a little more filling, make a tuna steak. Tuna is such a nice middle thing between fish and a beef steak. It sure has a bit of fishy taste, but the texture is a lot like beef, yet its lighter than a steak. I love to sear my tuna steak in sesame oil. I think it makes such a good combination with the tender and half raw meat. One recommendation that I can give is to spend that extra money on a good quality pieces of tuna instead of buying the cheaper or even frozen ones. It makes the biggest of difference. I love when the steak is quite raw, so I only fry my steak for 30-60 seconds (depending on the thickness). If you fry it all the way through it will get very dry and boring, and you will have waisted your money. Even though I love my steak very raw, you can easily fry it for 1-2 minutes on each side. Just make sure it still has a little bit of redness left. Just as delicious as a perfectly seared tuna steak (no matter if its very raw or less raw) an override tuna steak might be the most boring thing I have ever tasted. So make sure to not over fry it.
A few tips:
- Use a good quality tuna steak. Don’t use the frozen or cheap once. The tuna steak is the key ingredient in this dish, hence it need to be of good quality.
- I love to eat my tuna steak quite raw, only searing it for 30 seconds or so. But you can vary the searing time between 30-60 seconds depending on how thick it is and how raw you prefer your steak. But I would really recommend you not to fry it for too long. Just as wonderful as a perfectly fried tuna steak is, just as boring is an override and dry tuna steak. Then you have waisted you money and will thing its dry and boring. There really is nothing worse than a dry and override tuna steak.
- This dish is best prepared just before serving. Hence you should rather not fry the tuna in advance.
Ingredients for this Asian Style Tuna Steak:
- Tuna steak
- Sesame oil
- Green leafs
- Scallion
- Red chili
- Tamari
- Fresh ginger
- Lemon
- Furikake
Other recipes you might like:
- Scallop Carpaccio with Avocado Cream and Fish Roe
- Salad Nicoise with Tuna Steak
- Fish, Seafood & Nectarine Skewers
- Asian Style Salad Cups with Shrimps
- Poppy Seed Seared Tuna Bowl
Asian Style Tuna Steak (Paleo, Keto & Low Carb)
Ingredients
- 250 g Tuna steak
- 1 tsp Sesame oil
- A hand full of Green leafs
- 1 Scallion (both green and white part) thinly sliced
- 1/4-1/2 Red chili thinly sliced
- Furikake, to taste
For the dressing
- 2 tbsp Tamari
- 1/2-1 tsp Fresh ginger minced
- 1/2 Lemon juiced
- 1/2 tsp Sesame oil
Instructions
- Preheat a nonstick pan over medium high heat with some sesame oil.
- When the pan is really hot sear the tuna steak for 30-60 seconds on each side (depending how raw you prefer it, but Don't fry it for too long so it gets dry and boring).
- Meanwhile combine the ingredients for the dressing in a bowl.
- Place green leafs on one or two plates.
- Slice the seared tuna and either place everything on one plate or divide equally between two plates.
- Top with scallion, red chili and furikae seasoning and serve with the dressing on the side.