These Sesame Ginger Tuna Steaks were better than I even anticipated! Cooked the wild caught Tuna Steaks sous vide style, which is one of my new favorite kitchen toys. I highly recommend it as you cant overcook or burn your food, which is important if you get distracted or busy, it just hangs out at the perfect temp until you get it. Marinating then cooking is key here, it allows for the most flavor. Tuna can get dry pretty quick if over cooked, so unless I am eating Ahi Tuna or sushi, this is my go to method for sure. The flavors her are light, bright, clean and so yummy. Perfect for summer time porch eating!
Sesame Ginger Tuna Steaks
2 wild caught Tuna Steaks
Marinade Ingredients
1/4 cup EVOO
2 Tbls Coconut Aminos
2 Tbls lemon juice
2 Tbls toasted sesame oil
2 cloves garlic chopped
1 large shallot sliced
1 inch fresh ginger sliced
1/2 clementine juiced
Pinch s&p
Dressing Ingredients
2 tsps coconut aminos
2 tsps toasted sesame oil
1 tsp fresh grated ginger
1/2 clementine juiced
Pinch salt
Sprinkle dried chili flakes
1 tsp sesame seeds
How To
Set your sous vide to 115 temp or oven to 400.
Combine all marinade ingredients and whisk well. Place Tuna Steaks and marinade in stasher bag and let marinate for at least 30 mins.
Make your dressing by whisking all together and set aside.
Place bag in pot if cooking sous vide and cook for 15 mins for pink inside, 20 mins for very light pink. Once complete, remove and sear in hot cast iron skillet with 1 tsp coconut on over high heat for 30 secs each side.
Baking, place Tuna Steaks in baking dish with a bit of coconut oil. Bake for 30 mins.
Served Here Over
bed of baby kale and baby spinach, broccoli micro greens, cucumber slivers, avocado, green onion slices, fried basil (I literally just crisped up fresh basil in the hot skillet after I removed the Tuna Steaks)
ENJOY!
