Seared Tuna with Spicy Tamari Sauce

Seared tuna is a quick and easy dinner! This tasty tamari sauce will spice up your daily eating routine. The wasabi adds the delicious zing that your taste buds will dream about. The original recipe has been floating around my kitchen for several years, and it has been modified as we go along.

My favorite tips:

*The beauty of this recipe is that you can modify it to fit your taste. The tuna can be more rare or less rare. The sauce can be tongue-melting spicy or mellow and mild.
*Please consider the source of your fish when determining desired doneness. When I use the fish market sushi-grade tuna, I will eat it seared to rare. If using frozen tuna from the local grocery store, I cook to approximately medium. This is my personal preference.
*If desired, serve with your favorite starch and veggies. I love to serve with garlic rosemary mashed potatoes and Black Garlic Brussels Sprouts Gratin.
*I use shiitake mushrooms. You are welcome to substitute with your favorite variety.
*Tamari is gluten-free. You can substitute with soy sauce if you do not require a gluten-free option.
*Wasabi is delicious. This recipe makes a spicy sauce. If you prefer less spice, reduce the wasabi. If you want to feel your eyes water, your nose tingle, and your throat burn, just add a bit more!
*If you find that your sauce is too spicy, you can add more butter and tamari to mellow out the heat.

*You will want a good utensil for flipping your fish in the pan. I prefer to use tongs for making seared tuna. Spatula tongs offer more control than a regular spatula for turning your tuna! I like to use silicone because it does not scratch the pan or melt from the heat.

Seared Tuna with Spicy Tamari Sauce

Recipe by AmiessaCourse: DinnerCuisine: Asian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

This pan-seared tuna recipe is so quick and easy, and the spicy tamari sauce is the best!

Ingredients

• 2 Ahi tuna steaks, approximately 5-6 ounces each

• 1 Tbsp olive oil

• salt and pepper

• 1/4 cup butter

• 6 Tbsp tamari sauce

• 2 Tbsp wasabi paste

• 4 green onions, thinly sliced

• 3 Tbsp shiitake mushrooms, diced

• 1 Tbsp lemon juice, fresh squeezed

Directions

• Season both sides of tuna steaks with a sprinkle of salt and pepper.
• In a saucepan, add butter, tamari, wasabi, green onions, mushrooms, and lemon juice. Cook on low to medium heat until warmed through.
• While sauce is cooking, add olive oil to a separate skillet and heat to medium-high. Add tuna steaks and sear each side to desired doneness. For medium rare, cook approximately 2 to 2 1/2 minutes per side.
• Serve immediately with spicy tamari sauce and your favorite sides. Enjoy!

Notes

• *Please consider the source of your fish when determining desired doneness. When I use the fish market sushi-grade tuna, I will eat it seared to rare. If using frozen tuna from the local grocery store, I cook to approximately medium. This is my personal preference.
• *If desired, serve with your favorite starch and veggies. I love to serve with garlic rosemary mashed potatoes and Black Garlic Brussels Sprouts Gratin.
• *I use shiitake mushrooms. You are welcome to substitute with your favorite variety.
• *Tamari is gluten-free. You can substitute with soy sauce if you do not require a gluten-free option.
• *Wasabi is delicious. This recipe makes a spicy sauce. If you prefer less spice, reduce the wasabi. If you want to feel your eyes water, your nose tingle, and your throat burn, just add a bit more!
• *If you find that your sauce is too spicy, you can add more butter and tamari to mellow out the heat.
• *You will want a good utensil for flipping your fish in the pan. I prefer to use tongs for making seared tuna. Spatula tongs offer more control than a regular spatula for turning your tuna! I like to use silicone because it does not scratch the pan or melt from the heat.