Prepare to transform your kitchen into a gourmet Asian-inspired culinary haven with this mouthwatering Yellowfin Tuna with Scallions and Ginger recipe! In just 18 minutes, you'll create a restaurant-worthy dish that will tantalize your taste buds and impress even the most discerning food lovers. This quick and elegant recipe combines the delicate flavor of fresh tuna with the bold, aromatic punch of ginger and scallions, promising a dining experience that's both sophisticated and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 2 yellowfin tuna steaks
- 3 scallions, chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Remove the yellowfin tuna steaks from the refrigerator 15-20 minutes before cooking to allow them to come to room temperature, ensuring even cooking.
- Pat the tuna steaks dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of the tuna steaks generously with salt and freshly ground black pepper.
- Grate the fresh ginger using a microplane or fine grater to create a smooth, fine texture.
- Chop the scallions, separating the white and green parts for different stages of cooking.
- In a small bowl, whisk together soy sauce, sesame oil, grated ginger, and the white parts of the scallions to create a marinade.
- Lightly brush the tuna steaks with the marinade, reserving some for later.
- Heat a cast-iron skillet or non-stick pan over medium-high heat until it's very hot.
- Add a small amount of sesame oil to the pan and swirl to coat the surface.
- Place the tuna steaks in the hot pan and cook for approximately 2-3 minutes on each side for a medium-rare finish.
- For well-done tuna, cook an additional 1-2 minutes per side, being careful not to overcook.
- Remove the tuna steaks from the heat and let them rest for 2-3 minutes.
- Drizzle the remaining marinade over the tuna steaks.
- Garnish with the green parts of the chopped scallions.
- Slice the tuna against the grain and serve immediately, preferably with steamed rice or a light salad.
Tips
- Temperature is Key: Always let your tuna steaks rest at room temperature before cooking to ensure even heat distribution.
- Dry Surface = Perfect Sear: Use paper towels to thoroughly pat the tuna dry. Moisture is the enemy of a beautiful golden-brown crust.
- High Heat is Essential: Use a cast-iron skillet or heavy non-stick pan, and ensure it's scorching hot before adding the tuna.
- Don't Overcook: Yellowfin tuna is best enjoyed medium-rare. Cooking it too long will make it tough and dry.
- Marinade Magic: Reserve some marinade for drizzling after cooking to enhance the flavor profile.
- Slice Strategically: Always slice the tuna against the grain to ensure tender, melt-in-your-mouth texture.
- Garnish Freshly: Add the green scallion tops just before serving to maintain their vibrant color and fresh flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 2g
Protein: 26g
Fat: 12g
Saturated Fat: g
Cholesterol: 45mg
