August 12, 2019 / by admin

Seared Tuna with Ginger and Soy Sauce

Serves 2


2 x 170g tuna steaks, pinboned

For the marinade:

½ tsp chilli flakes

10g fresh ginger, peeled and finely chopped

grated zest and juice of 1 lime

1½ tbs Demerara sugar

4 tbs medium sherry

1 tbs soy sauce

1tbs sesame oil

salt and freshly ground black pepper

extra chilli and chopped fresh coariander for garnish


How to Prepare

  • Combine all the marinade ingredients in a bowl, add the tuna and turn it in the marinade to cover.
  • Cover the bowl and chill for one hour, turn the tuna in the marinade after 30 minutes.
  • Drain the tuna reserving the marinade and pat dry on paper towel.
  • Heat a large griddle or heavy based frying pan until smoking hot, add the tuna steaks and cook on a high heat until there are good griddle marks or the surface of the tuna is golden.
  • Turn the tuna over and continue to cook over a high heat until you have similar colour but do not allow tuna to cook through – you should still be able to see the pink centre of the fish on the sides of the steaks, remove from the pan and keep warm.
  • Add the reserved marinade to the pan and reduce to a syrupy consistency, serve over the tuna.


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