Sesame, Dark Soy and Togarashi Seared Tuna

Cooking at home means being practical and versatile. I love my Veggie Stir Fry Bowls recipe because I often make a large batch and keep the remainder in the refrigerator for lunch or dinner the next day. It’s a great base and you can do all sorts of protein filled toppings. This is one of my absolute favorite toppings (when not pregnant of course!) because we have such great quality tuna in the Philippines and even regular supermarkets now carry good quality frozen tuna. You could also do the exact same marinade and preparation with salmon – which is what I’ve been indulging in lately – or blue marlin, tanigue or even shrimp. All you need are the ingredients and a really good non-stick pan or hot grill.

***all delicious photos by Magic Liwanag***

stir fry rice seared tuna 2

Sesame, Dark Soy and Togarashi Seared Tuna

Serves 1


150g of tuna fillet

1 tbsp dark soy sauce or Kecap Manis

1 tbsp canola oil

1 inch knob of ginger finely grated

juice of 1/4 lime (green lemons work or lemon)

a smattering of sesame seeds for garnish

togarashi for garnish

minced spring onions for garnish

and a tsp of sesame oil

pinch of salt and freshly ground black pepper to taste

In a bowl whisk together the dark soy sauce, the canola oil, the ginger and lemon juice, season with pepper and a tiny pinch of salt. Use this to marinate the tuna for no more than 10 minutes. Get your non-stick pan or grill very hot and sear the tuna on all sides getting a nice caramelized coating while keeping the middle practically raw. You could use some of the marinade to brush on the tuna for more flavor. In another pan heat some sesame oil to release aromas and then pour on top. Serve over the Veggie Stir Fry Bowl and garnish with togarashi, sesame seeds and minced spring onions.

stir fry rice seared tuna 3

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