2 tuna steaks - sushi grade, about 6-8 oz. each;
2 tablespoons teriyaki sauce;
1 oz. sake;
1/2 teaspoon minced garlic;

the tip of a teaspoon prepared wasabi;
2 oz. sweet sesame ginger dressing

Recipe: Mix the ingredients for the marinade and pour it in a zipper bag. Put the tuna steak inside and close the bag. Keep the bag with the tuna at room temperature for 40 minutes, turning it 2-3 times. Grease lightly a cast iron pan and flash-sear the tuna steak on all sides until rare. Prepare the sweet sesame ginger dressing and mix little wasabi sauce in it. Slice the seared tuna steak to 1/8-inch horizontal slices and serve it with your favorite salad mix. Drizzle the sweet wasabi ginger dressing over the tuna steak. You can sprinkle with toasted sesame seeds for decoration. Serve the tuna immediately.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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