Asian Tuna Steaks

Makes 2 servings. 

This tuna has an Asian spin.  I serve it raw on the inside and charred briefly on the outside with a flavorful dressing.  The fish can be paired with many side dishes including sautéed baby bok choy, shredded Napa cabbage, edamame, and sushi rice.

 INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil

  • 2 yellow fin tuna steaks, 1-inch thick, 5 ounces each

DRESSING:

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons mirin

  • 1 tablespoon seasoned rice vinegar

  • 1 teaspoon extra-virgin olive oil

  • 1 teaspoon sesame oil

  • 1 teaspoon wasabi

  • 1 teaspoon lime juice

  • ½ teaspoon Kosher salt

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Whisk the dressing and set aside.   

  2. Pat dry the tuna and season lightly on both sides with salt and pepper.  

  3. Use a griddle pan or a cast iron skillet and heat the olive oil.

  4. Sear the tuna over high heat for about 1 minute on each side to be rare, which is how I like it.

  5. Slice the tuna and serve it with some of the sauce on top. The rest of the sauce serve on the side.