Soy Seared Tuna with Orange Sauce
Submitted by Effie
Soy-glazed seared tuna steaks over mixed greens with caramelized onions, summer squash, and a fiery orange-curry-habanero sauce. A restaurant-worthy plate at home.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis dish looks and tastes like something off a fine dining menu, but it comes together in your own kitchen in about an hour.
Tuna steaks get seared in olive oil and finished with a glossy soy-ginger glaze. The sauce underneath is where things get exciting: fresh orange juice, chicken broth, curry powder, and diced habaneros combine into something citrusy, warm, and seriously spicy. Caramelized onions and sautéed summer squash round out the plate alongside blanched green beans, all plated over a bed of mixed greens.
This is a showstopper for date night or any time you want to impress.
Chef Tips
- Handle the habaneros carefully. A full cup is intensely hot. Scale back to a quarter cup if you prefer bold flavor without the burn.
- Caramelize the onions slowly over medium-low heat until deep golden. Rushing them will give you sautéed onions, not caramelized.
- Sauce the plate first, then build upward with greens, vegetables, and tuna on top for the most striking presentation.
- Sear the tuna to your preference. Five minutes per side gives you medium; less time keeps the center pink and silky.
Ingredients
Directions
Sauté onion until browned and caramelized.
Boil soy sauce with sugar and ginger for glaze.
Place green beans in boiling water until color ripens, then remove.
To chicken broth, add curry powder and juice of the orange into broth.
Add diced habaneros to broth.
Add sliced squash to caramelized onions.
Sauté tuna in olive oil 5 to 8 minutes on each side, then pour soy glaze onto it before removing from pan.
Sauce plate with orange sauce first, then place squash and onions on a bed of greens, the tuna steak being the final addition.
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