Seared Ahi Tuna

Seared Tuna with Soba Noodles and Bok Choy

This entire menu is super easy and very quick to make.  It is so gorgeous on the plate and tasty on the tongue, you can definitely serve this to company!


  • 1 1/2 pounds sushi grade ahi (yellowfin) tuna steak, cut 1 1/2 to 2 inches thick
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1 teaspoon Sriracha sauce (Asian sweet hot chili pepper sauce)
  • 3 garlic cloves, smashed and chopped
  • 1 inch fresh ginger, grated
  • 4 green onions, white and green parts, chopped
  • peanut oil for searing
  • One large bunch fresh bok choy, washed and chopped
  • a drop or two of toasted sesame oil

Rinse and pat dry tuna steaks.  Cut them into 2 inch by four inch portions.  Set tuna into a shallow dish and make the marinade.  For the marinade, stir together the soy sauce and the next 7 ingredients, through the green onions.  Pour the marinade over the tuna steaks, cover and let marinate for 2 hours.  I leave them on the counter, at room temperature to marinate.  If you will be marinating for longer than 2 hours, refrigerate them.  Just make sure to take them out and let the tuna come to room temperature before searing.

Pour in enough peanut oil to coat a large frying pan.  Heat to medium high.  Add the tuna steaks, taking care not to crowd the pan.  Sear each side for about a minute.   Sear the edges, as well.  Remove tuna from the pan and let rest on your cutting board.

While the tuna is resting, wilt cleaned, chopped bok choy in a hot saute pan with a bit of water, a dash of soy sauce and a drop of sesame oil.

Plate the bok choy.  Slice the tuna with a very sharp knife and arrange on top of the bok choy.

Heat the left over marinade to a boil.  Add a drop of sesame oil to the mixture.  Pour  into small cups or bowls to be served as a dipping sauce for the tuna.



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