Seared Tuna Steaks with Sesame Seeds
By Kikkoman
Published on 17 January 2022
Fresh
tuna marinated in Kikkoman Ponzu, quickly seared so that it remains pink and
rare in the centre. The sesame seeds add a nice texture contrast and the
mangetout side dish adds colour and crunch. Serve as a starter course.Time and servings
10 minsTotal time
4Servings
8 minsPrep time
2 minsCooking time
Ingredients
- 2 whole of tuna steaks, (Approx 150g, skinless)
- 4 tbsp of kikkoman ponzu
- 20 g of fresh ginger
- 1 clove of garlic, (Crushed)
- 1 tbsp of black sesame seeds
- 1 tbsp of white sesame seeds
- 1 tbsp of olive oil
- 1 dash of pepper
- 200 g of mangetout
- 200 g of courgette
- 1 whole of red onion
- 1 tbsp of kikkoman ponzu sauce
Method
Step 1
Peel the ginger and grate it into shallow dish, add the crushed garlic and pour in 4 tbsp Ponzu sauce. Mix, then lay in the tuna steaks, coat them in the sauce, and allow to marinate for 1 hour in the fridge, turning them from time to time.Step 2
Prepare the vegetables: plunge the mangetout in boiling salted water for 2 minutes, then drain and pass under cold water to stop them cooking, then put in a salad bowl. Cut the small courgette into thin strips and finely slice the red onion and add to the mangetout. Pour 1 tbsp of Ponzu sauce over the vegetables, toss, then set aside.Step 3
Mix the sesame seeds on a plate. Lift the tuna steaks from the marinade (reserving the liquid), roll them in the sesame seeds. Heat the oil in a frying pan until very hot, then fry the tuna steaks for 1 minute each side.Remove the tuna from the frying pan. Season with pepper.Step 4
Pour in the remaining marinade into the frying pan, bring to a boil for 2 minutes and remove from heat. Cut the tuna in 1/2-inch strips.Step 5
To serve: divide the vegetables on the plates, lay the tuna slices and top with the hot sauce.