Larry's Catch | Nov 17, 2025 | Omega-3 Rich

Thon rouge poêlé avec glaçage soya-gingembre

Saku au thon roux poêlé avec glaçage au soja et au gingembre et bok choy sauté — tendre, savoureux et digne d’un restaurant.

Servings 2 ppl

Cook 25 min

Difficulty Intermediate

Dietary Omega-3 Rich

Ingrédients

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

Nutrition

Serving Size: 200 g
Calories: 270 kcal
Total Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Cholestérol : 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

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

Instructions

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

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