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Seared tuna is so fancy looking but yet so simple to make. This is the perfect quick meal, entertaining wowza dinner or just for a little nibble appetizer. Above you see how I serve this as part of a buffet but I also love it on a crisp wonton or thick crisp tortilla with the slice of jalapeno right on top. It makes for a one-bite appetizer that can easily be passed around or left out for grabs.
The tuna that I love is albacore tuna, also called blond tuna. It has a light flesh and a mild flavour. It has significantly less mercury than yellowfin tuna and an all-around good choice! I buy it in a long triangular loin that is vacuum packed and frozen from my local fishmonger. I defrost it in the fridge overnight, unwrap it, pat it dry with a paper towel and continue with the recipe. If you can not find albacore tuna, feel free to use a yellowfin tuna loin.
Seared Tuna with Jalapeno Maple Glaze
Serves 4 as a main course and 8-10 as an appetizer
- 1 lb sushi grade tuna. I like when the fish is in a rectangular log shape
- 1-2 tbs sesame oil (or grapeseed)
- 1 1/2 – 2 tsp Smoked Maldon Sea Salt, or another coarse sea salt, such as Fleur de Sel, Maldon, Celtic Sea Salt
- Coarsely ground fresh pepper to coat the fish
- 2-3 tbs toasted sesame seeds, black or white or a combination
- 2 tsp sesame oil if you are cooking on a pan in the house
- 1 jalapeno pepper, sliced in very thin rounds
- 1/2 tbs sesame oil
- 1 tbs light soy sauce or light tamari
- 2 1/2 tbs mirin
- 1/2 tbs maple syrup
- Heat the grill or a heavy bottomed fry pan to high heat. If I am not grilling the fish, I prefer to use a cast iron pan; it heats higher, and a better crust will develop on the fish.
- Coat the fish in sesame oil, sprinkle with salt and pepper and press the sesame seeds onto the fish.
- Add the remaining oil to the pan or brush the grill with the oil.
- Add the fish to the pan or grill, cook for 30 sec – 1 minute, repeat with all four sides. If the fish does not have four sides, cook each side slightly longer (1-2 min). You want to cook this fish rare. Simply sear the fish, do not cook it through.
- Allow fish to rest for at least five minutes or until it reaches room temperature.
- Using a very sharp knife, slice into ¼-½ inch slices. Set aside.
- In a small bowl, mix together The Glaze Ingredients, pour onto a serving dish.
- Lay the tuna slices on top of The Glaze and top each tuna slice with a slice of Jalapeno.