Recipe by mostrah
My brother is a deep-sea fisherman, whenever he gets the chance and brings home hundreds of pounds of Tuna! This is our absolute favorite way to fix this delicacy! I make the sauce way ahead of fishing season and store in the freezer. Even the kids give it two thumbs up! A fancy way to entertain guests and make it seem like you slaved all day. Give thanks to Beulah's in Port Aransas, Texas for this winner!
Top Review by Elainia
Sauce was very nice, not at all asian tasting like I imagined. Unfortunately I left it on the heat a little too long and it turned to candy! lol. But I had tasted it ahead of time and it was good- I was really bummed that I ruined it. I seared the tuna in sesame oil in a cast iron pan with the bacon cut up into little pieces. That was fabulous! I have no idea what veal glaze is and skipped it. I did add a bit of ginger and garlic to the glaze. I might skip the ginger next time. Served with white rice and sugar snaps sauteed in sesame oil with a sprinkling of sea salt. MMMMMMMM. Thank you!
- 6 tuna steaks
- 6 slice bacon (optional)
- salt and pepper
- 14.79 ml sesame seeds
- 118.29 ml balsamic vinegar
- 78.07 ml soy sauce
- 14.79 ml honey
- 44.37 ml veal glaze (paste form, available in specialty food stores)
Directions See How It's Made
- Wrap bacon around tuna steaks and secure with toothpicks (if using).
- Salt and pepper.
- For sauce: Combine all ingredients in a sauce pan and heat on medium until reduced by half.
- Sauce should be made ahead of time and can be refrigerated up to one week.
- Sauce can also be frozen and thawed in refrigerator before reheating.
- When warm and reduced, whisk in one tablespoon of butter until melted.
- Spoon some sauce on plate add grilled steak and drizzle sauce over the top.
- Grill tuna steaks 4 minutes per side over hot coals.