Weekend Cooking: The Lobster Place’s Yellowfin Tuna with Scallions and Ginger

Weekend Cooking, Cooking books, food books


I’m linking up with Beth Fish Reads‘ Weekend Cooking.

If you’ve read any of my recent Weekend Cooking posts, you know that I gave my husband a membership to The Lobster Place’s Fish of the Month Club for Christmas this year. We receive a package at the beginning of the month with 5 different types of fish (which can be frozen) and accompanying recipes.

Lobster Place Fish of the Month Club


I love some sort of Asian dipping sauce as an accompaniment for tuna, but I haven’t been happy with any I’ve tried to concoct at home. So, I was thrilled to find that I loved the Asian sauce from this recipe (even though I was surprised to see that it includes ketchup!) and it’s super easy to make.

I’ve included the cooking method for the tuna from the recipe, but I just pan seared it over very high heat for about a minute per side instead. I like my tuna raw most of the way through, so obviously cook it longer if you’re not partial to raw tuna!

 

Yellowfin Tuna with Scallions and Ginger recipe

Yellowfin Tuna with Scallions and Ginger

Ingredients
1 1/2 cups extra-virgin olive oil

1 1/2 pounds fresh yellowfin tuna steaks (at least 1 inch thick, cut into 8 pieces)
Salt and freshly ground pepper
10 large scallions
1 1/2 teaspoons minced ginger
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 tablespoon cold, unsalted butter

Directions
In a medium saucepan, heat the olive oil until a piece of scallion sizzles in it. Season the tuna pieces with salt and pepper and carefully add them to the saucepan; they should be completely immersed. Cook over low heat at a bare simmer until the tuna is just cooked through and a fork inserted in the fish comes out easily, about 7 minutes. Transfer the tuna to a plate and cover with foil to keep warm.

*I just pan seared the tuna for about a minute per side on very high heat instead.

In a small saucepan, heat 3 tablespoons of the tuna cooking oil (I just used regular olive oil). Add the scallions and ginger and saute over low heat until the scallions are tender, about 10 minutes (it took me less than 10 minutes). Add the balsamic vinegar and simmer for 1 minute. Stir in the soy sauce and ketchup and simmer gently for 1 minute. Remove from the heat and stir in the butter until smooth. Season with salt and pepper.

Set 2 pieces of tuna on each plate. Using a slotted spoon, spread a layer of the scallions on top of the tuna. Spoon the sauce on the fish and serve.

Recipe originally adapted from Food & Wine Magazine

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19 Comments

  1. Teddyree wrote:

    Oh yum, I love Tuna & Salmon and that sounds like an easy go-to sauce for both!

    Posted 10.10.15 Reply
    • admin wrote:

      I bet this sauce would be yummy on salmon as well!

      Posted 10.10.15 Reply
  2. Beth F wrote:

    I’m with you — tuna should be barely cooked. How easy is that sauce? I bet the sugars in the ketchup caramelize a bit, imparting a good flavor.

    Posted 10.10.15 Reply
    • admin wrote:

      I was so simple! And, I bet you could sub in brown sugar for the ketchup and get a similar effect.

      Posted 10.10.15 Reply
  3. Sounds delicious!

    Posted 10.10.15 Reply
  4. Vicki wrote:

    Now this recipe I might like since I love Tuna.

    Posted 10.10.15 Reply
  5. This sounds delicious and I especially love the sounds of the sauce. I love the Asian dipping sauces but have never had much luck replicating them at home. I’ll definitely have to give this a try.

    Posted 10.10.15 Reply
    • admin wrote:

      I hadn’t either until this one! Have no idea why it took me so long to find a good one.

      Posted 10.10.15 Reply
  6. Claudia wrote:

    I too like my tuna (or ahi as we say here in Hawaii) on the under-cooked side. Can’t imagine cooking it completely submerged in olive oil either. Well, don’t really deep fry anything. The sauce sounds really good.

    Posted 10.10.15 Reply
    • admin wrote:

      Yep – that whole cooking method did not sound up my alley at all! Especially the instruction to cook through 🙂

      Posted 10.10.15 Reply
  7. Carole from Carole's Chatter wrote:

    I must try adding tomato sauce to my dipping sauces. Thanks!

    Posted 10.10.15 Reply
  8. Sounds interesting, and I love your gift to hubby. How creative!
    We eat fish but aren’t huge fans of all types, mainly tuna, salmon, tilapia, flounder…
    That sauce is so easy to throw together. I have recently started using balsamic vinegar and flavored balsamic vinegar in recipes. Thanks for sharing this!

    Posted 10.10.15 Reply
    • admin wrote:

      Well…it is kind of a gift for me too! And I think this sauce would work well on salmon also…

      Posted 10.10.15 Reply
  9. That’s a sauce I’d like for fish. We like our tuna pan-seared, too, when we’re lucky enough to get a good piece.

    Posted 10.10.15 Reply
  10. Great recipe! Tuna is my favorite fish dish, so I must give this recipe a try.

    Posted 10.11.15 Reply
  11. Trish wrote:

    That is a huge tuna steak!! I love seared tuna and the glaze sounds delicious. And great photo!! 😉

    Posted 10.11.15 Reply
  12. That sauce does sound tasty.

    Posted 10.11.15 Reply
  13. This looks incredible!! You’re so fancy…

    Posted 10.12.15 Reply
    • admin wrote:

      HA! Not really – just looks that way..really was very simple. But, those are my favorite kind of dishes…super simple but look fancy!

      Posted 10.12.15 Reply

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