Description
Elevate your ahi tuna with this flavorful marinade featuring soy sauce, ginger, and gochujang for an unforgettable culinary experience.
Ingredients
- 2 ahi tuna steaks (approx. 12-14 oz total)
- 2 tablespoons low-sodium soy sauce (or gluten-free tamari)
- 1 tablespoon fresh grated ginger
- 2 cloves fresh minced garlic
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey (or maple syrup for a vegan alternative)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for thickening)
- 1 tablespoon neutral oil (canola or grapeseed)
- Toasted sesame seeds and sliced green onion (for garnish)
Instructions
- Pat the tuna steaks completely dry.
- In a shallow dish, whisk together the soy sauce, sesame oil, rice vinegar, ginger, garlic, and gochujang.
- Marinate the tuna for 15-20 minutes at room temperature, turning occasionally to ensure even coating.
- While the tuna marinates, combine the remaining sesame oil, rice vinegar, ginger, garlic, gochujang, and honey in a small saucepan. Bring to a simmer over medium heat.
- In a separate bowl, whisk the cornstarch and cold water to create a slurry. Add this mixture to the saucepan and stir constantly until the sauce thickens, about 1-2 minutes. Set aside.
- Remove the tuna from the marinade and pat dry again.
- Heat the neutral oil in a heavy-bottomed pan over high heat until shimmering or smoking.
- Sear the tuna steaks for 60-90 seconds per side, achieving a lovely crust while keeping the inside rare to medium-rare.
- Let the seared tuna rest for 2 minutes on a cutting board. Slice the tuna against the grain into 1 cm pieces.
- Arrange the tuna on plates, drizzle with the warm glaze, and garnish with toasted sesame seeds and sliced green onions.
Notes
For best results, use a heavy-bottomed skillet and monitor cooking time closely to avoid overcooking the tuna.