Recipe by IRACKAWAY
"This is a pan seared tuna dish that is best served with grated carrots."
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1 1/2 pounds
sashimi grade tuna steaks
extra virgin olive oil
ground black pepper to taste
Wonderful recipe, however, I cooked this a bit differently. I used sesame oil instead of the evoo, quickly seared the tuna on both sides at a very high heat and did not add the teriyaki sauce into the pan. I didn't want my tuna to "poach". Instead I placed the sauce into another pan to heat up and once the tuna was out of the skillet I poured the sauce over. PLEASE make sure you only sear your tuna. You only want about an eight to a quarter of an inch of your fish to be cooked. Tuna should be prepared like a rare steak. Think Pink; you won't be sorry! Thanks so much for a great recipe!
Didn't add extra salt and it was still really salty. Kind of bland. Not trying this one again.
Very easy and very good. My husband and I ate this with steamed vegetables, and used the leftover teriyaki sauce to pour over the them. I also did not put any salt on the tuna, and they did not need it after the sauce. Thanks for the yummy recipe.
This is excellent, I make it all the time. It's nice to have such a gret, guest worthy dinner that you can cook in less than 10 minutes! The only change I make is to not use the sesame seeds as I couldn't find any, and I left out the salt since the teriyake sauce is salty enough. I serve is with brown rice and steamed snow peas. The grated carrots really make it. 5 stars!
I took a break from cooking this weekend & my hubby made this for me while I soaked in the bath w/ a glass of wine. He omitted the sea salt since teriyaki tends to be salty & he took the suggestions of LindaMcClean w/ the exception of leaving the tuna rare. He did however leave them medium-rare, which IMO were perfect (I usually like my meat medium to MW). They were juicy & flavorful! He sauteed asparagus, broccoli & snap peas in some of the teriyaki sauce as well (these were just a bit salty due to the teriyaki & could have used a little brown sugar to counteract that) & then served it w/ jasmine rice & fresh sliced mangoes.
Excellent and very easy to prepare. Buy a high quality teriyaki sauce, as that is what will make or break this recipe.
This was so easy and SO good! I even used frozen (instead of fresh) tuna steaks that were also smaller than what were called for and this STILL turned out great. I didn't measure the olive oil or the teriyaki marinade (I used Game Tame teriyaki marinade). The sauce was great and also was to die for on top of the shredded UNCOOKED carrots, and I was a little skeptical about those - sounded too easy to taste good, but they went perfectly with the fish and sauce. A very nice dish. This was a winner!
I was out of lemons so I substituted orange juice. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 87
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