Glazed Tuna with Soy Sauce
Category: Main Course
Servings: 4
This Glazed Tuna with Soy Sauce recipe brings together the freshness of tuna and the bold flavors of soy sauce, complemented by the crunchiness of red cabbage. The marinated cabbage provides a refreshing contrast to the tender tuna, creating a harmonious dish that’s both flavorful and light.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Tuna (preferably sashimi-grade) | 400g |
| Red Cabbage (julienned) | 500g |
| Soy Sauce | 50g |
| White Wine Vinegar | 100g |
| Fine Salt | 30g |
| Extra Virgin Olive Oil | 20g |
| Fresh Basil Leaves | 4 leaves |
| Sesame Seeds (white) | 30g |
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 36g |
| Carbohydrates | 10g |
| Fats | 14g |
| Fiber | 4g |
| Sodium | 950mg |
Instructions:
1. Prepare the Cabbage:
Start by preparing the red cabbage. Cut it into fine julienne strips. Place the cabbage into a large bowl and pour the white wine vinegar and fine salt over it. Mix the ingredients well, ensuring the cabbage is thoroughly coated. Cover the bowl with plastic wrap and leave the cabbage to macerate for at least 1 hour. After the marinating time, rinse the cabbage under cold running water to remove excess salt and vinegar. Drain it well and set aside.
2. Sauté the Cabbage:
Heat 15g of olive oil in a non-stick skillet over medium heat. Once hot, add the cabbage to the pan. Toss it gently while cooking, ensuring it doesn’t lose its crunch. Season the cabbage with fresh basil leaves, which should be washed and dried before adding. Cook for about 10 minutes, stirring occasionally, until the cabbage is slightly softened but still retains some bite. Once cooked, remove from the heat and set aside.
3. Prepare the Tuna:
Now, focus on preparing the tuna. If using fresh tuna, ensure that it has been frozen for at least 96 hours at -18°C before thawing for safety (to prevent parasites). Cut the tuna into slices about 4 cm thick.
4. Coat the Tuna:
In a small bowl, pour the soy sauce. In a separate bowl, place the sesame seeds. Take each slice of tuna and dip it into the soy sauce, ensuring it’s well-coated. Next, roll the long edges of the tuna slices in the sesame seeds, pressing lightly to make sure the seeds stick.
5. Sear the Tuna:
Heat 5g of olive oil in a non-stick pan over high heat. Once the oil is hot, add the tuna slices. Sear each side for about 2 minutes to achieve a nice golden brown color. If you’d like the tuna to be evenly cooked, you can sear the edges for about 1 minute per side.
6. Serve:
To serve, create a base with the sautéed cabbage on a serving platter. Arrange the seared tuna slices on top of the cabbage. Garnish with additional basil leaves if desired and serve immediately.
Tips and Variations:
- Tuna: If you prefer your tuna cooked through, you can extend the cooking time slightly, but be careful not to overcook it, as fresh tuna is best enjoyed medium-rare to preserve its delicate texture.
- Cabbage Variations: Feel free to substitute the red cabbage with other types of cabbage, or even kale, for a different flavor profile.
- Soy Sauce: For a deeper umami flavor, consider using tamari sauce, which is gluten-free, or a dark soy sauce for a richer taste.
This recipe for glazed tuna is simple yet sophisticated, with layers of flavors that are sure to impress your guests. The tangy and slightly salty cabbage balances the savory tuna perfectly, making this dish a delightful addition to any meal. Enjoy your homemade Glazed Tuna with Soy Sauce—a truly delicious and nutritious dish that celebrates fresh ingredients in every bite!
