Larry's Catch | Dec 15, 2025 | Gluten-Free

Thon rouge poêlé avec glaçage à l’érable et au soja

Saku au thon rouge poêlé avec glaçage à l’érable et soya et légumes rôtis — tendre, savoureux et sublime.

Servings 2 ppl

Cook 22 min

Difficulty Challenging

Dietary Gluten-Free

Ingrédients

1 Saku of Bluefin Tuna Saku (approx. 8–10 oz)
1–2 tbsp olive oil (for searing)
1–2 tbsp maple syrup
1 tbsp soy sauce (low sodium)
1 tsp rice vinegar
1–2 cups mixed vegetables for roasting (carrots, bell peppers, asparagus)
Salt and freshly cracked black pepper, to taste
Optional: steamed rice or quinoa for serving
Optional: microgreens or fresh herbs for garnish
Skillet or frying pan
Baking sheet or oven-safe dish
Parchment paper or foil for roasting vegetables

Nutrition

Serving Size: 200 g
Calories: 300 kcal
Total Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Cholestérol : 40 mg
Sodium: 550 mg
Total Carbohydrates: 10 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 32 g
Vitamin A: 15% DV
Vitamin C: 20% DV
Calcium: 4% DV
Iron: 10% DV

Nutrition values are estimates and may vary based on ingredients used.

Instructions

Preheat the oven to 425°F (220°C) and roast vegetables (carrots, bell peppers, and asparagus) with olive oil, salt, and pepper for 15–20 minutes.
Pat Bluefin Tuna Saku dry and sear in a hot skillet for 1–2 minutes per side for medium-rare.
In a small saucepan, combine maple syrup, soy sauce, and rice vinegar. Heat gently until slightly thickened to create the glaze.
Brush the glaze over the seared tuna and let it rest for 1 minute before slicing.
Serve immediately with roasted vegetables, steamed rice or quinoa, and garnish with microgreens or fresh herbs.

Source: https://larryscatch.com/blogs/recipes-3/seared-bluefin-tuna-with-maple-soy-glaze