A white plate with sliced seared tuna, yellow cherry tomatoes, cucumber slices, and a red-orange sauce, arranged decoratively.

Yuzu and Summer Tuna

Serves 4
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes

About

Yuzu & Summer Tuna is a light and refreshing dish that brings together the best of summer produce and fresh tuna. Marinated and crusted with sesame, the tuna is seared and paired with crisp radishes, cucumbers, and heirloom tomatoes. Finished with a tangy yuzu-sesame glaze and a touch of house-made chili oil, this colorful plate is perfect for warm weather dining and makes an elegant centerpiece for any summer meal.  

Ingredients

32 ounces tuna steaks
8 fluid ounces (1 cup) Kikkoman® No Preservatives Added Non-GMO Toasted Sesame Oil
2 oranges, juiced and zested
2 fluid ounces (¼ cup) yuzu vinegar
8 fluid ounces (1 cup) honey
12 fluid ounces (1½ cup) Kikkoman® Less Sodium Soy Sauce
12 fluid ounces (1½ cup) extra virgin olive oil
10 cloves garlic, shaved
½ cup chili flakes
1 tablespoon salt
2 tablespoons chili powder
1 cup everything sesame seasoning
2 tablespoons ginger, minced
3 tablespoons brown sugar
1 fluid ounce (2 tablespoons) Kikkoman® Fish Sauce
1 bundle dill
12-14 heirloom baby tomatoes
6 radishes
6 baby cucumbers 

Directions

  1. Marinate Tuna in 4 fluid ounces (½ cup) Sesame Oil, the juice of 2 oranges (reserve the orange zest,) Yuzu, 2 fluid ounces (¼ cup) honey and 6 fluid ounces (¾ cup) Soy Sauce. Mix with a whisk and place tuna in marinade for 30 minutes. 
  2. For the chili oil, heat up 1 cup extra virgin olive oil to 325°F. In a thick metal bowl, add shaved garlic and ½ cup crushed red pepper. When oil gets up to temp, add to bowl and let them crisp up. Strain the oil and reserve. Add 4 fluid ounces (½ cup) of Sesame Oil to crispy bits, 1 tablespoon of salt, 2 tablespoons of chili powder and ½ cup of everything sesame seasoning and whisk. Slowly add cooled down oil while stirring then set aside. 
  3. In a small pot for your glaze add 6 fluid ounces (¾ cup) Soy Sauce, 8 fluid ounces (1 cup) of honey, 2 tablespoons of ginger, orange zest, 3 tablespoons of brown sugar and 1fluid ounce (2 tablespoons) Fish Sauce. Heat up on low/medium for 3-5 minutes until smooth. Tip: add a little bit of water depending on the honey you have if it makes it too thick.    
  4. Heat up pan to medium heat for searing the. Take the tuna out of marinade, coat with sesame seeds and sear all sides in sesame oil for more depth. Rest, slice and garnish with dill, tomatoes and radishes. Toss the sliced baby cucumbers in chili oil before plating. 

Recipe created in partnership with Chef Steve Dolich at The Rind. 

TAGGED IN:

Seafood (89)Entrees (268)Stove Top (111)Inspired By Kikkoman (33)Soy Sauces (156)
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Products in Recipe

A 1.25-quart bottle of Kikkoman 100% Pure Sesame Oil with a black cap and yellow, red, and green label displaying product information and certifications.

Non-GMO Toasted Sesame Oil

A 2-quart plastic bottle of Kikkoman Less Sodium Soy Sauce with a green label indicating 38% less sodium than regular soy sauce.

Less Sodium Soy Sauce

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