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Seared Bluefin Tuna with Maple-Soy Glaze
Gluten-Free

Seared Bluefin Tuna with Maple-Soy Glaze

By: Larry's Catch 4.84(23 reviews)

Pan-seared Bluefin Tuna Saku with maple-soy glaze and roasted vegetables — tender, flavorful, and elevated.

TIME
TIME
22 min
SERVINGS
SERVINGS
2 ppl
DIFFICULTY
DIFFICULTY
Challenging
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Ingredients

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  • 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

Instructions

  1. 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.
  2. Pat Bluefin Tuna Saku dry and sear in a hot skillet for 1–2 minutes per side for medium-rare.
  3. In a small saucepan, combine maple syrup, soy sauce, and rice vinegar. Heat gently until slightly thickened to create the glaze.
  4. Brush the glaze over the seared tuna and let it rest for 1 minute before slicing.
  5. Serve immediately with roasted vegetables, steamed rice or quinoa, and garnish with microgreens or fresh herbs.

Nutrition Values

Per serving (200 g)
  • Serving Size: 200 g
  • Calories: 300 kcal
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 11 g
  • Cholesterol: 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

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