I wanted to make something special – but light-for my husband’s arrival last Saturday. After a long and stressful overseas trip I knew he would need something light and nourishing. We both love fresh tuna so I decided to marinate a couple of tuna steaks in a hoisin/siracha sauce and then simmer the rest of the sauce on the stove in order to thicken it. I served the steaks over a red cabbage and edamame wild rice and spinach salad, which will be a separate recipe that I will link here.
First I made the sauce so I could marinate the tuna:
The sauce consists of toasted sesame oil, soy sauce, grated fresh ginger, minced garlic, rice wine vinegar, agave nectar, hoisin sauce, siracha and lime juice. I poured some of the uncooked sauce into a plastic bag over the tuna steaks, sealed them and refrigerated for about an hour.
Here is how they look after marinating – their color hasn’t changed a lot but they are full of flavor!
While they were in the fridge I simmered the sauce until it thickened – you want it to coat the back of a spoon. Once it’s thick enough remove it from the heat, you can warm it again before serving. If it gets too thick you can add some more lime juice or a little water or rice vinegar – don’t add more soy or it will get too salty.
Next you want your pan to get really hot and add your sesame oil right before searing or it will get too smoky. I used a combo of sesame oil and olive oil.
It only takes about 1 1/2 minutes on each side in a hot pan to sear the tuna if you want it to be rare enough. It cooks a lot faster than beef steak so be careful not to overcook these beautiful tuna steaks. Serve over the wild rice and spinach and spoon the sauce over top, garnishing with extra edamame and a squeeze of fresh lime juice. The tuna is velvety with a slight smoky char, the sauce has a sweet, savory and spicy bite and the spinach, wild rice and edamame give it a fresh finish with creamy bite from the edamame and a nice toasty flavor from the rice.
Seared Tuna Steaks with Hoisin Siracha Sauce:
2 4-6 ounce wild Tuna steaks
1 small knob peeled and finely grated fresh ginger
1-2 cloves fresh garlic, minced or grated
2 Tablespoons toasted sesame oil
1/4 cup light soy sauce
1/4 cup hoisin sauce
1/4 cup rice wine vinegar
splash of white wine
2-3 tablespoons agave syrup
2-3 tablespoons Siracha sauce
juice and zest of one lime, plus half a lime extra for garnish
(I don’t add salt to this dish because the Hoisin and soy sauces have so much sodium. If you want to add salt taste it first when it’s all finished before adding.)
Put all of the ingredients except for the tuna into a bowl and whisk well. Put the tuna steaks into a ziplock bag and pour about 1/3 of the sauce over them, squishing them around so the sauce covers them and then locking the bag and putting it into the fridge for about an hour (you can refrigerate for less or more time depending on your schedule, but I wouldn’t go over 2 hours.)
Pour the rest of the sauce into a saucepan and simmer over low heat until thickened, about 15 minutes or so. Add some more lime juice or vinegar if it’s too thick or salty. You can also add more Siracha at this time if you like it spicier. Set it aside after it’s thickened and reheat gently before serving over the fish.
When you’re ready to cook the fish heat a saute pan until it’s very hot – almost smoking. You will want your overhead vents on.:-) Pour a mix of olive oil and sesame oil (about 1 tablespoon) and quickly add the fish, searing about one minute or so each side until charred. Remove after the second side is seared. Serve over the wild rice or you can just wilt some greens with lime juice. Drizzle the sauce over the fish and serve the rest on the side. Enjoy the rich spicy fresh flavors without any guilt!