Flash-seared tuna steaks retain their lovely pink color in this recipe from chef Kuniko Yagi; a speedy vinaigrette spooned on top adds incredible flavor. Slideshow:  More Tuna Recipes 

Kuniko Yagi
April 2015

Gallery

© Con Poulos

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, simmer the soy sauce, sake, mirin and shallot until the liquid is slightly reduced, 3 minutes. Remove from the heat; stir in the ginger. Slowly whisk in 1/4 cup of the oil. Season with salt and pepper.

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  • In a steamer basket set in a large saucepan of simmering water, steam the Broccolini until tender, about 6 minutes. Transfer to plates.

  • Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil. Season the tuna with salt and pepper. Sear over high heat until golden brown but still rare within, about 30 seconds per side. Transfer to a paper towel–lined plate to drain. Slice against the grain and transfer to the plates. Drizzle with some of the vinaigrette and sprinkle with the sesame seeds. Serve with lemon wedges and the remaining vinaigrette.

Make Ahead

The vinaigrette can be refrigerated overnight.

Suggested Pairing

Pair this tuna-dish with a lively, fruit-forward California Chenin Blanc.

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