The problem, I find, is finding the perfect recipe for tuna steak. It's got such a wonderfully complex flavor. Often it's grilled, since it can take the heat of the grill. I once read in Cook's Illustrated (though I can't seem to find the issue right now) an article with a guide to how certain fish can/should be cooked. Tuna was definitely up at the top with the more heat-intense applications.
Anyways, I often find that one of the most common things involving tuna steak you'll see on a menu is some sort of Asian-style tuna. Makes sense - Asian flavors blend a whole lot of savory and umami, which is exactly what tuna needs. So, building on that, I saw an Asian-style preparation as the entry point into my quest for tuna perfection.
This recipe reuses the marinade as a sauce - but you need to make sure to cook it to avoid cross-contamination! I only had one tuna steak on hand but I think the marinade can be enough for two.
Though I don't think this recipe has brought me to tuna nirvana yet, I think it's a good way there - and so you'll see me continue experimenting in the future, trying to find the ideal tuna steak recipe.
Asian Tuna Steak
1 or 2 tuna steaks
2 tsp olive oil
2 tsp sesame oil
2 tsp sesame oil
2 tbsp soy sauce
1 tbsp mustard
1 tsp rice vinegar
1 tbsp honey 1
1/2 tsp sesame seeds
1/4 tsp dried basil
2 tsp fresh ginger, minced
1/2 tsp red pepper flakes
1 tsp lemon juice1. Combine all the ingredients (except tuna) in a bowl and mix together very well.
2. Place tuna steaks in a ziploc bag and pour in the marinade. Let sit in the refrigerator for 30 min to 2 hours.
3. Heat your broiler to high. Remove tuna steaks from marinade and place on a baking sheet. Sprinkle extra sesame seeds on top of tuna and broil - 2 minutes each side for medium rare.
4. Pour leftover marinade into a sauce pan and bring to a boil. Reduce the heat down to a simmer and cook until the sauce has thickened to the consistency you desire.
5. Serve sauce on top of the tuna steak.