Ingredients:

  • 2 Yellowfin Tuna Steaks (6-8 oz/170-225g each), about 1-inch thick, sushi-grade
  • 1 tbsp Sesame Oil (15ml)
  • Salt and freshly ground Black Pepper to taste
  • 1 tbsp neutral oil (vegetable or canola)(15 ml)
  • 2 tbsp Soy Sauce (30ml) (low sodium preferred)
  • 1 tbsp Honey (15ml)
  • 1 tbsp Rice Vinegar (15ml)
  • 1 tbsp grated fresh Ginger (about a 1-inch piece)(15ml)
  • 1 clove Garlic, minced
  • 1 tsp Sesame Seeds (5ml) (plus extra for garnish)
  • ½ tsp Cornstarch (2.5ml) mixed with 1 tsp water (slurry)
  • 1 head Bok Choy, chopped
  • 2 cloves Garlic, minced
  • ¼ cup Chicken or Vegetable Broth (60ml)

Instructions:

  1. In a small saucepan, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and sesame seeds. Bring to a simmer over medium heat. Add the cornstarch slurry and stir until the glaze thickens slightly. Remove from heat and set aside.
  2. Heat sesame oil in a large skillet over medium-high heat. Add garlic and cook until fragrant (about 30 seconds). Add bok choy and stir-fry for 2-3 minutes, until slightly wilted. Pour in broth, season with salt and pepper, cover, and steam for another 2-3 minutes until tender-crisp. Remove from pan and keep warm.
  3. Pat the tuna steaks dry with paper towels. Brush with sesame oil and season generously with salt and pepper.
  4. Heat vegetable oil in the large skillet over high heat until very hot.
  5. Carefully place the tuna steaks in the hot skillet and sear for 1-2 minutes per side for rare/medium-rare, or longer for more well-done (refer to internal temp chart, if using a thermometer). The goal is a quick sear to develop a crust while leaving the inside still mostly raw.
  6. Remove the tuna from the skillet and immediately brush generously with the sesame-ginger glaze. Slice the tuna steaks against the grain and serve over a bed of sautéed bok choy. Garnish with extra sesame seeds. Find more inspiration with this yellowfin tuna recipe.