Sesame Seared Tuna with Miso and Snap Peas
A 6 ingredient meal that is low-carb, super healthy, high protein, and full of big flavors that will absolutely satisfy.
- Yield: Serves 2, easily multiplied 1x
Ingredients
Units
Scale
- 1 bunch scallions
- 1/4 cup rice wine vinegar (or white wine vinegar, or apple cider vinegar)
- 2 fresh tuna steaks
- 1/4 cup white miso paste (amount is approximate)
- 1/2 cup sesame seeds (black or white, or a mix)
- 8 ounces fresh sugar snap peas (usually one package)
- SERVING SUGGESTION: Chili garlic oil, chili crisp, chopped cilantro
Instructions
- Finely slice the scallion whites and place in a bowl with the vinegar, 1 tablespoon of water, and some salt and pepper to taste. Slice the scallion greens in large pieces, about the same size as the snap peas.
- Coat both sides of the tuna steaks in a layer of miso (about 1 tablespoon-ish per side). Cover both sides in sesame seeds, pressing so they stick to the miso and ensuring all of the miso is covered.
- Add about 2 tablespoons of cooking oil to a large skillet set over medium-high heat. When the oil is shimmering hot, sear the tuna for about 1.5 minutes per side, or until browned and crusty, but still nice and pink in the centers. Transfer to a plate and keep the heat at medium-high.
-  Add the snap peas and scallion greens to the hot pan, along with a little more oil if needed. Season with salt and pepper. Add about 2 tablespoons of water, just to loosen things up (there’s probably sizzled miso and sesame bits that are stuck to the pan. This is good!). Stir fry for about 4 or 5 minutes, until the veggies begin to tenderize and soften. Transfer to a big plate or platter (or individual plates).
- Slice the tuna, if desired, and lay on top of the scallions and snap peas. Scatter the pickled scallion whites all over and serve.
Notes
If you are unable to locate white miso paste, you can substitute some mayo instead. Just season your mayo with a little garlic and onion powder, if you’ve got them. And season your tuna with salt and pepper before slathering with the mayo. Proceed with the recipe from there.