Blackened Saku Tuna Recipe
Blackened Saku, Poke Glaze, Wasabi, Ginger, and Wonton Crisps
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tuna
Begin by patting the Saku tuna steak dry with paper towels to remove excess moisture.
- 2
Season the Tuna
Rub the blackening spice evenly over the entire surface of the tuna. Season with salt and black pepper to taste.
- 3
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 4
Sear the Tuna
Carefully place the seasoned tuna in the hot skillet. Sear for about 1-2 minutes on each side until the outside is charred and the inside is medium-rare, or cooked to your preference.
- 5
Rest the Tuna
Remove the tuna from the skillet and let it rest for about 5 minutes before slicing.
- 6
Prepare the Sauce
In a small bowl, mix the poke glaze with wasabi paste and finely grated fresh ginger until well combined.
- 7
Slice the Tuna
Slice the rested tuna into thin strips or cubes, depending on your serving preference.
- 8
Serve
Arrange the sliced tuna on a plate and drizzle the wasabi-ginger poke glaze over the top. Garnish with wonton crisps around the tuna for added crunch.