Chili soy seared tuna steaks are quick and easy, yet feel like a special dinner. A simple, three-ingredient marinade gives the tuna wonderful flavor. The tuna is then seared in a skillet in under ten minutes.
I have served this tuna with a baked potato and roasted broccoli. Hubby recently requested I make it with Caribbean rice. He has fond memories of ordering tuna with a Caribbean-style rice on our trip to Omaha. It turned out to be a great combination.
Elements
Sweet Chili Sauce: This sweet, sticky, and spicy sauce adds great flavor. I use it all the time in Asian-inspired recipes. It’s the star ingredient in these meatballs.
Soy Sauce: I always use low-sodium soy sauce, but any soy sauce is fine. Soy sauce adds salty, savory flavor.
Lime Juice: Adds acidity and brightness. It is a nice contrast alongside the sweet chili sauce.
Tuna Steaks: Try to find tuna steaks of a similar size so they sear at the same rate. I buy frozen Ahi tuna.
Canola Oil: I use canola oil for searing. You will want an oil with a high smoke point, like canola, vegetable, or avocado oil.
White Sesame Seeds: These are optional. A sprinkle of white sesame seeds adds a nice touch to serve the tuna steaks.
Preparation
Start by marinating the tuna. If you are short on time, a quick 10-minute marinade will do the trick. You can marinate up to two hours ahead. I have done it both ways, and the tuna was flavorful either way.
When you are ready to prepare, heat a heavy skillet over high heat. This is a great use for a cast-iron skillet. A heavy iron skillet would also work.
Add the oil and get it ripping hot. Add the tuna steaks and cook for 3-4 minutes undisturbed. Carefully flip the tuna and cook for another 3-4 minutes. The tuna will be seared on the outside and rare on the inside.
Sprinkle with sesame seeds and serve immediately.
Chili Soy Seared Tuna Steaks
Ingredients
- 1 Tbsp sweet chili sauce
- 1 Tbsp low sodium soy sauce
- 1 Tbsp lime juice
- 2 tuna steaks
- 1 Tbsp canola oil
- white sesame seeds for garnish
Instructions
- Stir together the chili sauce, soy sauce, and lime juice. Put the tuna steaks in a resealable bag, pour in the chili sauce mixture. Marinate in the refrigerator for at least 10 minutes or up to 2 hours.
- Heat a heavy skillet (I use my cast-iron skillet)on high heat, then drizzle in canola oil. Discard the marinade. Add the marinated tuna steaks to the skillet and cook for 4 minutes, until a crust forms on the bottom. Flip and cook for 3 to 4 minutes on the second side.
- Plate the tuna steaks and garnish with sesame seeds. Serve immediately.