Who doesn’t love a thick, pan seared tuna steak? A soy sauce dipping sauce on the side had been my favorite accompaniment–until a few weeks ago. Now, I’m wild about Marukan Vinegars and Soy Dressings. Marukan’s vinegars and dressings make flavorful marinades for fish and seafood, including sustainable Ahi tuna. When cooking seafood, one needs only a few seasonings to enhance the taste. Fresh Ahi tuna steaks marinated in Marukan’s Ponzu Premium Soy Dressing with Sudachi Citrus are the perfect seasonings for pan seared or grilled seafood.
Making a Pan Seared Tuna Steak
For this pan seared tuna steak, I use a half cup of Marukan Ponzu Sauce, three 4-inch pieces of lemon grass, and the juice of one-half of fresh lime. A hour in the refrigerator (turn the fish in the marinade after thirty minutes) and it’s ready to sear in a hot pan with two tablespoons avocado oil (which has one of the highest smoking points of all cooking oils).
While the tuna is marinating, I grab a handful of petite, hothouse cucumbers, my mandolin, and Marukan Seasoned Gourmet Rice Vinegar with “Sweet and Tangy Flavor.” With these ingredients, I make Sweet Refrigerator Pickle Curls. I now know why the Seasoned Gourmet Rice Vinegar is Marukan’s best seller. It’s smooth and balanced with sweetness that makes the vinegar mild enough for sprinkling on fruit. When I’m ready to prepare my pan seared tuna steak, the refrigerator pickles are ready to be threaded on toothpicks.
Marukan’s Ponzu Premium Soy Dressing with Sudachi Citrus is now a staple in my kitchen, along with the Marukan’s Rice Vinegars, which were already in my pantry. I’m sharing not only my recipes for Ponzu Marinated Pan Seared Tuna Steak and Sweet Refrigerator Pickle Curls but also a chance for you to win a Marukan Gift Pack. (See the Rafflecopter rules below the recipes.)
- ¼ cup Marukan Ponzu Soy Dressing with Sudachi Citrus
- 1.5 pounds fresh, Ahi Tuna (3-4 tuna steaks)
- Juice of ½ lime
- 3 4-inch stalks lemongrass, split
- ½ teaspoon white pepper
- 2 tablespoons avocado oil
- Pour Ponzu Soy Dressing into large ceramic or glass baking dish. Place tuna steaks into dish and squeeze lime juice over steaks.
- Add lemongrass and white pepper, cover with plastic wrap and put fish in refrigerator for 30 minutes.
- After 30 minutes, turn fish over and continue marinating in refrigerator for another 30 minutes.
- Heat frying pan on medium-high heat, adding two tablespoons of avocado oil (you can subsitute another high-heat cooking oil). Fry tuna steaks until brown on both sides and a little pink inside.
- 3 small cucumbers, washed and peeled lengthwise with a mandolin
- ½ cup Marukan Gourmet Seasoned Vinegar
- ¼ teaspoon mustard seeds
- 1 sprig dill
- ½ teaspoon honey
- Combine all ingredients in a glass bowl and refrigerate for 30 minutes
- To create the curled cucumber effect, hold cucumber slice with one hand and with your dominant hand, make a hand sewing motion with a toothpick, piercing the cucumber at least three times along its length.
Here’s what you should do to be eligible for the GIVEAWAY: