Seared Tuna Steaks with Sesame Seeds
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.
- Preparation Time8 mins
- Additional Timeplus 1 hour marinating
- Cooking Time2 mins
Nutrition per serving
- Energy153 Kcals
- 2 tuna steaks about 150 g each and 2 cm of thick, without skin
- 4 tbsp of Kikkoman Ponzu
- 20 g fresh ginger
- 1 clove garlic, crushed
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 1 tbsp of olive oil
- 200g mangetout
- 200g small courgette
- 1 red onion
- 1 tbsp Kikkoman Ponzu sauce.
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.
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.
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.
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. To serve: divide the vegetables on the plates, lay the tuna slices and top with the hot sauce.