Seared Tuna Sashimi
A quick, elegant dish of lightly seared tuna slices with a savory soy glaze, fresh scallions, and a hint of jalapeño heat. Perfect for a special weeknight dinner or an impressive appetizer.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 40g
Ingredients
- 1 pound sushi-grade tuna steak
- 3 tablespoons soy sauce
- 4 stalks scallions
- 1 whole jalapeño
- 2 cloves garlic
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds
Instructions
- 1
Pat the 1 lb tuna steak dry with paper towels. Slice the 4 scallions thinly, mince the 2 garlic cloves, and thinly slice the 1 jalapeño (remove seeds for less heat).
- 2
Heat 1 tbsp vegetable oil in a cast-iron or heavy skillet over high heat until shimmering, about 2 minutes. The pan should be very hot to get a good sear.
- 3
Sear the tuna for 30-60 seconds per side, until the outside is browned but the center remains rare. Remove from pan and let rest for 5 minutes.
- 4
In the same skillet, add the minced garlic and half the sliced scallions. Cook over medium heat for 1 minute until fragrant, then stir in 3 tbsp soy sauce and 1 tbsp water. Simmer for 2 minutes until slightly thickened.
- 5
Slice the tuna against the grain into 1/4-inch thick pieces. Arrange on a plate, drizzle with the soy glaze, and top with remaining scallions, jalapeño slices, and 1 tsp sesame seeds. Serve immediately.
Tools you’ll need
- cast-iron or heavy skillet
- sharp knife
- cutting board
- paper towels
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