Mmmm…fresh seared tuna. When we say fresh, we mean FRESH.
One of the awesome advantages of living in Florida [or in any coastal region], is the ability to get truly fresh fish.
Nothing compares to a straight from the water, never frozen, piece of tuna. We were blessed with this catch coming from our neighbor!
It’s always fun to share your harvest with others; you get to tell them about the adventure of trip, the catch, and the company. The second best part is getting to enjoy the fruits of your labor.
We can tell you this was no average tuna fishing trip our neighbor embarked on. Spanning several days, he and his group caught several massive fish including two tuna, each weighing in at over 200 pounds!
Since becoming recipients of some of this fresh, fatty tuna meat, we couldn’t stop day dreaming about dinner. Tuna is best under cooked or ‘seared’. Since searing tuna is only the cooking method in this house, the difficult part was narrowing down what flavors to add to it. There are so many options; do you add sweet, salty, sour, spicy, or a combination of flavors?
We finally settled on two different preparations. The first was going to be a full seared tuna steak with a maple soy glaze and the second would be seared tuna pieces in a sweet & spicy sauce.
If you love spicy foods, head over to the Spicy Glazed Tuna Recipe.
Seared Tuna with Maple Soy Sauce
Fresh tuna pan-seared with a sweet & salty glaze.
- 12 oz Fresh Tuna
- 1 TBSP Coconut Oil
- 1 tsp Bourbon Barrel Aged Maple Syrup
- 2 TBSP Soy Sauce
- Rinse tuna in cold water and pat dry. If a single piece of fish, cut into two 6oz portions.
- In a small bowl, combine maple and soy sauce. Set aside.
- Place a cast iron skillet over medium high heat.
Add coconut oil to skillet. Swirl pan to coat.
Place fish in pan. Cook until the bottom edge of the fish turns white, approximately 1 minute. Flip and cook for 1 more minute.
Sear each remaining side for 15 seconds each.
Immediately remove from heat and top with maple soy mixture.
Serve while hot.