Japanese Seared Tuna Steaks with Sesame Seeds
To accompany: 200 g of peas, 200 g of small courgette, 1 red onion, 1 tbsp of Ponzu sauce. Peel the ginger, grate it over a hollow dish, add the garlic clove to the garlic press, pour half the sauce, mix, lay the tuna steaks, turn them in the sauce, let marinate 1 hour to cool them by turning them from time to time.
Prepare the vegetables: remove the greens peas, plunge them 4 minutes in boiling salted water, then drain them, pass them under cold water, put them in a salad bowl. Cut the small courgettes into thin strips and place the red onion on a fine grater. Pour 1 tbsp of Ponzu sauce over the vegetables, turn, set aside. Mix the sesame seeds on a plate. Drain the tuna steaks of the marinade, roll them in the sesame seeds, place them in a frying pan and, on a high heat, cook 1 minute on each side.
Remove the pans from the frying pan, pour the marinade and remaining sauce 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: distribute the vegetables on the plates, lay the tuna slices and topping with hot sauce.
Recipe as PDF
Thank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!