Seared Yellowfin Tuna with Sweet and Tangy Glaze

This simple yet sophisticated recipe featuring our chef-preferred Yellowfin tuna steaks (also known as Ahi tuna) brings the best out of this sushi-grade finfish.

We love Yellowfin tuna drenched in this homemade glaze that balances sweet, umami, and tangy flavors.

Perfect for home chefs of any skill level, this dish is sure to impress!

Ingredients:

• Sushi-grade Yellowfin tuna steak - we recommend 1 of our steaks per person for adult eaters, or 1 steak for two people if served with other sides for a lighter main course or for younger seafoodies
• 2 tablespoons soy sauce or shoyu - we are very big fans of this White Shoyu as an alternative to soy sauce if you're looking to really level up on this recipe, simply use it in place of soy sauce in the recipe instructions below
• 1 tablespoon rice vinegar - this rice vinegar from Yokoi is our absolute favorite!!!
• 1 teaspoon Queen's roasted sesame oil
• 1 tablespoon sugar
• 2 garlic cloves, finely minced
• 1 inch piece of ginger, grated - you can also omit or replace with pickled ginger if preferred
• 1 scallion bunch, thinly sliced
• 1 small chili, finely chopped (adjust to taste)
• 1 tablespoon slow-cultured butter
• High-quality salt and peppercorns to season
• For serving or as side dishes: steamed short-grain sushi rice, fresh seaweed, assorted mixed greens or other fresh seasonal vegetables of choice. 

Instructions:

1. Prep the Glaze: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves. Stir in the minced garlic, grated ginger, sliced scallions, and chopped chili. Set aside.

2. Season the Tuna: Lightly season both sides of the Yellowfin tuna steaks with salt and cracked peppercorns.

3. Sear the Tuna: Heat a non-stick skillet or grill pan over medium-high heat. Once hot, add the tuna steaks to the pan. Sear for about 1-2 minutes on each side for a medium-rare finish, or adjust according to your preference. The goal is to achieve a slight char on the outside while keeping the inside tender.

4. Glaze the Tuna: Reduce the heat to low and add the glaze to the pan. Allow it to bubble slightly, then add the tablespoon of butter. Swirl the pan to melt the butter and baste the tuna steaks with the glaze for about 30 seconds.

5. Rest and Slice: Remove the tuna from the pan and let it rest for a few minutes. Slice against the grain into ½ inch thick slices.

6. Serve: Arrange the sliced tuna on a plate, spoon over any remaining glaze from the pan. Garnish with additional sliced scallions if desired. Serve immediately with steamed rice or over mixed greens for a complete meal.

Enjoy a restaurant-quality dish right at home with this easy-to-follow recipe, showcasing the natural flavors of Yellowfin tuna enhanced by a deliciously balanced glaze. Click the links in the ingredient list above to shop and add our chef-preferred ingredients to round out your cart and try this recipe at home. Happy cooking!