Seared Tuna With Citrus Sauce

"A quick tuna meal with a difference. Tuna is meaty, and the citrus sauce goes well with it."
photo by januarybride photo by januarybride
photo by januarybride
Ready In:




  • Mix together the ingredients from the soy sauce down to the chilli pepper, stir well, and stand for a while for flavours to mix.
  • Put in a suitable container in a warming oven to just warm through.
  • Brush the tuna steaks with the olive oil and just sear quickly on both sides in a hot griddle pan over very high heat for rare meat -- or cook to your liking. Use salt to taste.
  • Arrange the arugula on 4 plates, top each with a tuna steak, and drizzle the citrus sauce with orange segments over each serving.
  • Serve immediately -- but can be served cold.

Questions & Replies

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  1. We enjoyed this meal last night thanks to ZWT7 and the Pacific! The arugula is a must - as it brings added flavor to the dish (hubby doesn't like it so I used an arugula blend on his and he didn't complain). I would caution to use low sodium soy for sure. And then next time I will leave the oranges out of the marinade and just put them on top for 2 reasons. . .#1 because they soaked up all the salt from the soy and lost that wonderful sweetness that complemented the dish so well and #2 they would be much prettier orange than brown! I did add some edamame and some slivers of red bell pepper for a little more color. Also of note, I didn't add the hot pepper (hubby doesn't care for hot stuff) but found that my ginger gave the dressing a good heat and zing itself. Overall, we REALLY enjoyed this dish!
  2. This was so good. The citrus mixed with soy was a great combination. I had never cooked Tuna before, what a great recipe to start off with. Made for ZWT Shady ladies.


I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
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