Embarking on a culinary adventure, one cannot overlook the tantalizing sesame crusted tuna steaks with ginger-soy sauce.
This exquisite dish, known for its robust flavor and meaty texture, offers a sublime blend of tender fish with a salty and tangy kick. The key to unlocking its rich essence lies in the marinating process.
A harmonious mixture of soy-ginger sauce, enhanced with scallions and lemon juice, infuses the steaks with an unforgettable aroma.
A touch of sesame oil and a hint of ginger further elevate the sensory experience.
Remarkably, preparing this dish is both quick and easy, making it an ideal choice for a weeknight dinner.
The steaks require just 20 minutes of marinating before being grilled, and the entire recipe can be ready in about half an hour.
It’s not just the flavor that makes these steaks a standout choice, but also their health benefits, rich in omega-3 fatty acids and protein.
To complement the dish, pair it with cooked rice and a green vegetable like sugar snap peas or asparagus.
Alternatively, laying the steaks on a bed of greens and drizzled with the sauce can create a lighter yet equally satisfying meal.
Whether it’s a casual dinner or a special occasion, these tuna steak recipe soy sauce, ginger are sure to delight.
Sesame Crusted Tuna Steaks With Ginger-Soy Sauce Recipe
- 1/2 cup of low-sodium soy sauce
- 1/4 cup of finely chopped scallions (including both white and light green parts)
- 2 tablespoons of freshly squeezed lemon juice
- 1 teaspoon of sesame oil
- 1 teaspoon of freshly grated ginger
- 4 tuna steaks, each weighing 6 ounces
- 1/2 cup of mixed white and black sesame seeds (or just white)
- 1/2 teaspoon of cornstarch
- 1 teaspoon of water
- Assemble all your ingredients.
- In a large resealable bag, mix together the low-sodium soy sauce, scallions, fresh lemon juice, sesame oil, and grated ginger. Shake the bag gently to ensure everything is well mixed.
- Place the tuna steaks in the bag, ensuring they’re fully covered in the sesame tuna steak marinade. Squeeze out any extra air, seal the bag, and let it sit in the fridge for about 20 minutes. Prepare your grill for high heat. This can be an indoor grill, a grill pan, or an outdoor grill. For a contact grill, turn it up to the highest heat.
- Spread the sesame seeds on a flat surface. Take out the marinated tuna steaks, brushing off any scallions, but keep the marinade for later. Roll each steak in the sesame seeds, pressing them gently so they stick to the steaks.
- Lightly oil the grill with cooking spray and place the steaks on it. If you’re using a contact grill, close it gently without pressing down. Grill the steaks for around 3 minutes if you prefer them rare and pink inside, or longer for well-done.
- For an open grill, flip the steaks after 3 minutes using tongs, and grill for another 3 minutes on the other side. Then take the steaks off the grill and set them aside in a warm spot.
- While the tuna is grilling, pour the reserved sesame tuna steak marinade into a small pot and bring it to a boil. Combine the cornstarch and water to form a paste and stir it into the boiling marinade. Let it simmer for 3 to 4 minutes until the sauce thickens.
- When ready to serve, cut the tuna steaks diagonally into thin slices. Arrange the slices artistically on a plate and pour the thickened sauce over them.
Tips For Simple Sesame Crusted Tuna Steaks With Ginger Soy Sauce
- Selecting the Tuna: Opt for rare tuna which is safe to eat as long as it’s fresh and sourced from a reputable fishmonger. Be mindful of mercury levels and limit consumption to a few times a month.
- Cooking the Tuna: Aim for a rare to medium-rare doneness when grilling. If you prefer a well-done steak texture, grill until opaque but be cautious not to overcook as it can become tough.
- Preparing the Ginger: Use fresh ginger for the best flavor. Scrape off the peel with a spoon, then grate using a Microplane grater or box grater. Alternatively, jarred grated ginger available in the Asian food section of supermarkets is a convenient option.
How To Serve The Tuna Steak Recipe Soy Sauce, Ginger?
When it comes to serving sesame crusted tuna steaks with ginger-soy sauce, the secret lies in the accompanying sauce and garnishes.
A delectable soy ginger sauce is a must-have, blending soy sauce, rice wine vinegar, and sesame oil for an Asian-inspired flavor.
Adding wasabi gives it a spicy edge, while grated ginger, which can be found fresh in the international section of most grocery stores or Asian grocery store, imparts a zesty gingery kick.
For those in a rush, pre-minced or powdered ginger are practical alternatives, although nothing beats the fresh variant.
Remember, ginger keeps well in the freezer and can be grated in giant pieces directly when needed.
To elevate the dish to restaurant-quality, serve the tuna in slices, topped with thinly sliced onions. These onions, quickly pickled in rice wine vinegar, add a delightful tang.
Achieving the perfect thin slices of onion is best done with a vegetable peeler; using a knife might make them too thick and overpower the delicate taste of the seared tuna.
This dish not only makes a fantastic main course but also serves well as a healthy snack. For a more filling option, pair it with sesame soba noodles, creating a harmony of flavors that’s both satisfying and nutritious.
What Type Of Tuna Is Tuna Steak?
Most often, tuna steaks are bluefin tuna, known for their purple-red color and flavorful taste.
Alternatively, ahi tuna (the Hawaiian word for yellowfin tuna) is also a popular choice, especially as a sushi fish.
How To Thaw Tuna Safely?
When dealing with frozen tuna, the thawing process is crucial for both safety and quality.
It’s essential to remove the fish from its vacuum sealed bag as this no-oxygen environment can encourage bacteria growth, increasing the risk of botulism.
The safest method is to first unwrap the fish from its packaging, then either re-wrap it in plastic wrap or place it in an air tight container.
This should be done overnight in the fridge to ensure a gradual and safe defrosting.
To prepare the tuna for searing, it’s advisable to lay it on a paper towel to absorb any excess liquid, ensuring it’s dry and fresh.
This careful thawing process not only safeguards against health risks but also preserves the fish’s quality, keeping it ideally conditioned for a delicious sesame crusted tuna steak with ginger-soy sauce.
FAQs About Sesame Crusted Tuna Steaks With Ginger-Soy Sauce
1. How Long Is Too Long To Marinate Tuna Steaks?
When marinating tuna steaks, it’s crucial to strike a balance. Ideally, soaking them in lemon juice for 30 minutes to 1 hour is perfect for grilling. Longer marination can lead to a ceviche-like texture due to the acid in the lemon juice “cooking” the outer layer of the fish. Marinating for too long can compromise the texture and flavor you’re aiming for.
2. How Often Is It Safe To Eat Tuna Steak?
According to CR’s experts, light tunas are a safer choice. Adults who are not pregnant can enjoy up to three 4-ounce servings per week, while children can have two 1- to 4-ounce servings depending on their age. It’s important to monitor levels of consumption to maintain a healthy diet.
3. Is It Safe To Marinate Tuna Overnight?
Marinating fish overnight can enhance its flavor and tenderness. The acidic components in the marinade, such as citrus juice or vinegar, help to tenderize the fish while infusing it with flavor. This process makes the tuna more flavorful and tender, perfect for a delicious meal.
4. Does Tuna Steak Taste Good?
Tuna steak offers a unique taste experience, often compared to young and tender beef. It’s oilier and juicier, with a creamy, buttery, salty, and savory flavor. Unlike many fish, it doesn’t have a pungent, fishy smell, making it more appealing to a variety of palates. Whether cooked or enjoyed raw, it pairs splendidly with vegetables, pasta, or mashed potatoes.
5. Is Tuna Steak Nice Cold?
Tuna steak can be served in various ways, including cold. Its rare center means it never starts out very hot. This quality makes it just as enjoyable at room temperature or when served cold, offering flexibility in preparation and serving options.
6. Why Is My Tuna Steak Chewy?
Tuna steaks require a watchful eye during cooking to maintain their tender and moist texture. Whether baking, skillet-cooking, or grilling, it’s essential not to overcook them. Tuna becomes dry and chewy if overdone; ideally, it should be medium-rare with a pink center when done cooking.
7. Why Is My Tuna Steak Dark?
The dark, purplish-red hue in freshly cut tuna is due to deoxymyoglobin. In air, this changes to bright red oxymyoglobin, and eventually, to brown metmyoglobin. Tuna purveyors must hustle to get the tuna from the boat to the sushi bar while it’s still in the red oxymyoglobin stage.
8. Why Is My Tuna Steak Brown?
Once caught, tuna begins to deteriorate in quality. Myoglobin, an oxygen-binding protein found in red blooded mammals and containing iron, causes the red color of the meat to turn various shades of brown over time with exposure to oxygen, post harvest and storage.
9. Why Is Tuna Steak Red?
Tuna is red due to a specific protein called myoglobin. This protein’s role is to store oxygen for muscle cells to use for energy and is released into the bloodstream during events like a heart attack. It is important to note that the redness is not blood.
10. What Do You Eat with Tuna Steaks?
Tuna Steaks are incredibly versatile and pair well with a variety of sides. Try them with beans ‘n greens, roasted green beans with walnuts, or wild rice fried rice for a hearty meal. lighter options like cherry tomato salad, baby bok choy stir fry, or edamame complement the tuna beautifully. For an Asian twist, add Korean BBQ mushrooms or Japanese mushroom rice.