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Delicious seared tuna with an orange glaze that makes it more delicious. The Recipe comes from The Diabetes Food and Nutrition Bible.
- 2 tablespoons flour
- salt and pepper
- 2 tablespoons sesame seeds
- 4 (4 ounce) fresh tuna steaks, 1/2 inch thick
- 1 tablespoon canola oil
- 2 tablespoons minced green onions
- 1 teaspoon sesame oil
- 2 tablespoons light soy sauce
- 1⁄3 cup orange juice
- 2 teaspoons fresh lemon juice
- 2 tablespoons water
- 1 pinch chili powder
- 2 teaspoons cornstarch
- On a large plate, combine flour, salt, pepper, and sesame seeds; Dredge each tuna steak in flour-sesame mixture.
- In a large skillet over medium-high heat, heat the oil, when oil is hot, add the tuna steaks and sauté on both sides for a total of 10 minutes (less if you want tuna a bit more pink in the center); Remove the tuna from skillet and keep warm.
- Wipe the skillet clean and add the glaze ingredients, Bring to a boil over high heat until the mixture thickens: Serve the glaze with the cooked tuna: Garnish with minced green onions, Enjoy.
We thought this was good but felt it needed a bit more orange juice and less cornstarch...it was a bit thick. The sesame crust on the seared tuna was excellent. Will will be trying this one again! Thanks!
Increadible! All of our guests could't believe how good this was. This is now my favourite TUNA! The crunchy outside and the yummy sauce were so delicious. I tried using butter instead of oil to sear some of the steaks and the ones with butter were better. I also used orange juice concentrate in the glaze. That worked well. Good luck with this amazing recipie!
Wonderful! We enjoyed this immensely. Next time I make this (and there will be many next times) I'm going to use fresh squeezed orange juice - a little more orange flavor would be nice. I also served it with our favorite dipping sauce: about 1/2 C. soy sauce mixed with 2 - 3 tablespoons of Inglehoffer Wasabi Horseradish. Inglehoffer is the brand name and you can usually find it in the same section mustards are in at the grocery store. The one big difference was the cooking time. If you cooked it for a total of 10 minutes it would be well done - like tuna in the can. We like our tuna rare so sauteed it for only between 1 and 2 minutes per side.