A fantastic fish recipe, just in time for Lent! Naturally, the characters in TWENTY THOUSAND LEAGUES UNDER THE SEA eat loads of different kinds of fish—tuna, red mullet, angelfish, bonito, and so much more. I decided to go with tuna so I could try my hand at tuna steaks for the first time.
I went with a marinated version as an easy way to pack lots of flavor, looking at 5-6 different recipes for inspiration. The ones I wound up drawing from the most were by Sweet C’s Designs, Skinnytaste, and Bowl of Delicious. As a tie-in to my last recipe–Mock Turtle Soup–I added some lemon to my marinade.
These tuna steaks turned out amazing and were so easy to make. Delicate yet meaty, with complexity granted by the soy sauce/toasted sesame oil/honey marinade. And I loved the crunch of the sesame-crusted edges. Enjoy!
A
Sesame Soy Tuna Steaks
“That day they gathered up some unusual specimens from these fish-filled waterways: goosefish whose comical movements qualify them for the designation ‘clowns,’ black anglers equipped with antennas . . . and three magnificent tuna whose high speeds couldn’t save them from our trawl.”
— Twenty Thousand Leagues Under the Sea
INGREDIENTS:
- 1/4 cup reduced sodium soy sauce
- 2 Tbsp toasted sesame oil
- 2 Tbsp honey
- zest and juice of half a lemon
- 1 Tbsp unseasoned rice vinegar
- 1 clove garlic, minced
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 8-oz yellowfin tuna steaks
- 1/4 cup black and white sesame seeds
Makes 2 8-oz tuna steaks
INSTRUCTIONS:
- Whisk together all the ingredients except the tuna steaks and sesame seeds in a square glass baking dish. Reserve 2 Tbsp marinade for garnish. Lay the tuna steaks in the baking dish. Cover with plastic wrap and refrigerate. Marinate 10 minutes to 1 hour, flipping the steaks halfway through.
- Pour the sesame seeds onto a plate and spread thin. Press the sides and edges of each tuna steak firmly into the seeds to encrust the fish. Place tuna steaks on a hot grill pan over medium-high heat (the pan should be greased or well seasoned). For rare tuna steak, cook for 2-3 minutes, applying moderate pressure to the top of the steak with an offset spatula for the first minute. Flip the steak and cook for another 2-3 minutes, applying the spatula again, until the internal temp reaches 120-130°F. Medium rare is 130°-140°, and medium is 140°150°. Quickly sear the edges and transfer to a cutting board. Slice into planks and transfer to a serving plate.
- Serve with a drizzle of reserved marinade.
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