Seared Tuna with Peanut Sauce

Paula Shoyer Paula Shoyer
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Even pastry chefs have a savory side. You can serve this tuna cutting board style in large pieces, or as individually portioned fillets. I also serve these appetizer-style by placing the tuna in little cups on top of noodles, such as fettuccine (tossed with oil, garlic, soy sauce, sesame oil, and crushed red pepper). Drizzle the peanut sauce on top and garnish with scallions, chopped cilantro, and more sesame seeds.

 

Yield: serves four as a main; 20 as an appetizer.

20m 4
Easy Pescatarian Low Carb Parve

Contains: Peanuts, Soy, Sesame, Gluten

Directions

Prepare the Seared Tuna with Peanut Sauce

  1. In a nine- x 13-inch pan, combine honey, soy sauce, lime juice, and one teaspoon sesame oil.  Add tuna steaks and turn to coat all sides. Set aside.

  2. Prepare the sauce. Place peanut butter in a medium bowl. Add hot water and mix until smooth. Add soy sauce, garlic, vinegar, and sugar and whisk well. Add more water if necessary to create a pourable sauce.

  3. Heat oil in a large cast iron or teflon pan over medium high heat until hot. Place the white and black sesame seeds on a plate and stir to combine (use more seeds to coat completely).

  4. Remove the tuna from the marinade, reserving the marinade for later.  Dip both sides of each tuna steak in the seeds so that there are some seeds on each side.  Place the steaks in the pan and cook for one to two minutes; turn over and cook for an additional one to two minutes.  The outside 1/4 inch will be browned and the inside will be rare.

  5. Place reserved marinade in a small saucepan over medium-high heat. Cook for about 30 seconds to thicken.  Brush this sauce on top of the tuna steaks.

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4 Comments

reizel slater •

How long do you recommend marinating?

Avigael Levi Kosher.com Team •
Reply to reizel slater

The longer the better, but 20 minutes should be enough!

Faigy Tauber •

Superb! For those who like it a bit less rare.. do the regular sear, remove, rest for 2-3 minutes and slice against the grain. Then when you reduce the marinade and it’s nice n thick add back in the sliced steak and quickly turn to coat in the reduction. You’ll get a glazed succulent coating on each slice and perfectly moist -not rare tuna steak.

Mindy Gross •

How do u slice the tuna and and at what stage if I want to make it as a sharing plate for a kiddush

Raquel Malul Kosher.com Team •
Reply to Mindy Gross

After searing the tuna let it cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices

Avigayil Hisler •

Confused about directions I do not see where to add the salt, red pepper and optional cilantro. I added it to the peanut sauce.
I am confused about what you are referring to when you say marinade. Is it the peanut sauce or the tuna/lime/sesame oil marinade.
Where do you add the last teaspoon of sesame oil?

I followed my instincts and the recipe came out GREAT. Thank you

9174746455 meisels •
Reply to Avigayil Hisler

Hi I just read the recipe of today, Yerusulaym noodle kugel.
It needs another 11/4 cups of sugar after adding the eggs, otherwise it will taste bitter.

Raquel Malul Kosher.com Team •
Reply to 9174746455 meisels

The salt, red pepper, and optional cilantro are added to the peanut sauce. You should marinate the tuna in honey, soy sauce, lime juice, and one teaspoon sesame oil. The peanut sauce is just used as a sauce for dipping for later. From what I understand in the recipe the last teaspoon of sesame oil is used to cook the tuna steak. Hope this clarifies all your questions!