- Place the Ahi Tuna steaks into a re-closable food storage bag. Add the 1/2 cup Kikkoman Teriyaki Takumi Sauce and seal bag. Refrigerate for 30 minutes, turning bag once.
- Preheat large (12”-14”) heavy skillet over medium high heat. Add vegetable oil and tilt pan to coat. Scrape excess teriyaki sauce from tuna. Sear the steaks in the hot skillet about 1 – 1 1/2 minutes on each side. Remove from pan, place on plate and cover with foil to keep warm.
- Lower heat to medium and add the cilantro and 2 tablespoons reserved Kikkoman Teriyaki Takumi Sauce to the skillet, scrapping up remaining bits of seared tuna, and cook for 1 minute. Add the heavy cream and continue cooking, stirring occasionally, for 5 minutes or until sauce thickens and is reduced slightly.
- To serve, spoon equal amounts of sauce onto 4 plates and place a warm piece of seared Ahi tuna on top. The Ahi will be rare, as it should be!
Recipe courtesy of Catherine W., runner up winner of the Kikkoman Teriyaki Takumi Challenge Recipe Contest.
