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Seared Bluefin Tuna with Soy-Ginger Glaze
Omega-3 Rich

Seared Bluefin Tuna with Soy-Ginger Glaze

By: Larry's Catch 4.92(39 reviews)

Seared Bluefin Tuna Saku with soy-ginger glaze and sautéed bok choy — tender, flavorful, and restaurant-quality.

TIME
TIME
25 min
SERVINGS
SERVINGS
2 ppl
DIFFICULTY
DIFFICULTY
Intermediate
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Ingredients

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  • 1 Saku of Bluefin Tuna Saku (approx. 8–10 oz)
  • 2 tbsp soy sauce (low sodium)
  • 1 tsp sesame oil
  • 1 tsp honey or maple syrup
  • 1 tsp grated fresh ginger
  • 2 tsp olive oil (for searing tuna)
  • 1–2 heads bok choy, halved or chopped
  • 2 cloves garlic, minced
  • Optional: steamed jasmine rice
  • Optional: pickled ginger or microgreens for garnish
  • Optional: sesame seeds for garnish
  • Skillet or frying pan
  • Spatula or tongs

Instructions

  1. Pat Bluefin Tuna Saku dry with paper towels.
  2. Heat a skillet over high heat and sear the tuna for 1–2 minutes per side, leaving the center pink (medium-rare).
  3. In the same pan, whisk together soy sauce, honey, sesame oil, and grated ginger to make a quick glaze.
  4. Drizzle the glaze over the seared tuna.
  5. Sauté bok choy in olive oil with minced garlic until tender but still crisp.
  6. Serve immediately with steamed jasmine rice, pickled ginger or microgreens, and sprinkle with sesame seeds if desired.

Nutrition Values

Per serving (200 g)
  • Serving Size: 200 g
  • Calories: 270 kcal
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 10 g
  • Cholesterol: 40 mg
  • Sodium: 550 mg
  • Total Carbohydrates: 8 g
  • Dietary Fiber: 2 g
  • Sugars: 5 g
  • Protein: 30 g
  • Vitamin A: 15% DV
  • Vitamin C: 12% DV
  • Calcium: 4% DV
  • Iron: 10% DV

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