Maguro Aburi Recipe

Name: Uchi Scottsdales Maguro Aburi Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb Bigeye tuna steak; 2 tbs Soy sauce; 1 tbs Mirin; 1 tbs Sesame oil; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Chopped green onions; 1 tbs Sesame seeds; 1 tsp Wasabi; 1 to taste Pickled ginger

Inspired by Uchi Scottsdale

Time40m

Serves2

seared bigeye tuna

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 lb Bigeye tuna steak

2 tbs Aged soy sauce

1 tbs Mirin

1 tbs Toasted sesame oil

1 tsp Celtic sea salt

1 tsp black pepper

Garnish

2 tbs Chopped green onions

1 tbs Sesame seeds

1 tsp Real wasabi (it makes a difference)

1 to taste Pickled ginger

Method

Preparation

Prepare the Tuna

Pat the bigeye tuna steak dry with paper towels. This will help achieve a better sear.

Marinate the Tuna

In a bowl, mix the soy sauce, mirin, sesame oil, salt, and black pepper. Place the tuna steak in the bowl and let it marinate for 15-20 minutes, turning once.

Cooking

Sear the Tuna

Heat a skillet or grill pan over high heat. Once hot, remove the tuna from the marinade, letting excess marinade drip off, and place it in the skillet. Sear for about 1-2 minutes on each side until a golden brown crust forms but the center remains rare.

Flame Seared Finish (Optional)

For an authentic aburi finish, you can use a culinary torch to lightly sear the top of the tuna after cooking. This will give it a smoky flavor and a beautiful presentation.

Serving

Slice and Garnish

Let the tuna rest for a minute, then slice it thinly against the grain. Arrange the slices on a plate and garnish with chopped green onions, sesame seeds, a dollop of wasabi, and pickled ginger on the side.

Serve

Enjoy your Maguro Aburi with steamed rice or as part of a sushi platter.