Seared Soy-Glazed Tuna on Ginger Mashed Yams

Asian-style tuna, with sweet, sour and salty flavours, served on bright orange yams mashed with ginger. Serve with a steamed green vegetable, such as baby bok choy or snap peas.

Recipe - Quality Foods

Seared Soy-Glazed Tuna on Ginger Mashed Yams

Prep Time20 Minutes

Servings2

Cook Time20 Minutes

Ingredients

3 Tbsp soy sauce

2 Tbsp orange juice

2 tsp lime juice

2 Tbsp brown sugar

1/2 tsp cornstarch

1 large (about 450 gram) yam, peeled and cubed

2 tsp peeled and finely chopped fresh ginger

1 Tbsp butter (see Options)

2 (about 170 gram each) pieces ahi tuna loin steak, thawed if frozen

salt and freshly ground black pepper, to taste

2 tsp vegetable oil

1 large green onion, thinly sliced

2 tsp roasted sesame seeds (see Note)

Directions

Place yams and ginger in a medium pot, cover with cold water and set over medium, medium-high heat. Bring yams to a simmer and cook until very tender, about 12 minutes.

While yams cook, preheat oven to 200 F. Make glaze by combining soy sauce juices, sugar and cornstarch in a small pot. Set pot over medium, medium-high heat, bring glaze to simmer, and simmer 30 seconds. Remove pot from the heat.

When yams are tender, drain well and then thoroughly mash. Mix in the butter, salt and pepper. Divide and mound yams on 2 dinner plates. Set plates in the oven to keep yams warm.

Pat fish dry with paper towel. Season fish with salt and pepper. Set a non-stick skillet over high heat and pour the oil into it. When oil is hot, and the tuna and sear about 30 to 45 seconds per side, or until nicely seared on the outside, but still rare in the middle (see Options). While tuna cooks, set pot with the glaze in it back on the heat and return to a simmer.

When tuna is cooked, remove plates from the oven and set a piece of tuna on each one, nestling them on top of the yams. Drizzle tuna with the soy glaze, sprinkle with green onion and sesame seeds, and serve.

Note: Jars of roasted sesame seeds are sold in our Asian foods aisle. Options: If you don’t want to use butter in the yams, replace with 1 Tbsp orange juice. If your prefer tuna entirely cooked through, simply sear about 30 seconds per side longer.

20 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

3 Tbsp soy sauce

Kikkoman - Soy Sauce, 148 Millilitre

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$5.19 was $5.69$3.51/100ml

2 Tbsp orange juice

Simply - Orange Juice, Pulp Free, 1.54 Litre

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$5.69$0.37/100ml

2 tsp lime juice

ReaLime - Lime Juice Squeezers, 125 Millilitre

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$2.19$1.75/100ml

2 Tbsp brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$3.99 was $4.39$0.40/100g

1/2 tsp cornstarch

Western Family - Corn Starch, 454 Gram

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$4.69$1.03/100g

1 large (about 450 gram) yam, peeled and cubed

Yams - Red Garnet, Fresh, 400 Gram

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$2.28 avg/ea$0.57/100g

2 tsp peeled and finely chopped fresh ginger

Not Available

1 Tbsp butter (see Options)

Western Family - Salted Creamery Butter, 454 Gram

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$6.79$1.50/100g

2 (about 170 gram each) pieces ahi tuna loin steak, thawed if frozen

Western Family - Tuna Steaks Boneless, 2-3 Portions, 340 Gram

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$13.99$4.11/100g

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

2 tsp vegetable oil

Crisco - Vegetable Oil, 1.18 Litre

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$10.49 was $10.99$0.89/100ml

1 large green onion, thinly sliced

Green Onions - Organic (Scallions) Bunch, Fresh, 1 Each

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$2.99

2 tsp roasted sesame seeds (see Note)

Western Family - Sesame Seeds, 145 Gram

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$5.99$4.13/100g

Directions

Place yams and ginger in a medium pot, cover with cold water and set over medium, medium-high heat. Bring yams to a simmer and cook until very tender, about 12 minutes.

While yams cook, preheat oven to 200 F. Make glaze by combining soy sauce juices, sugar and cornstarch in a small pot. Set pot over medium, medium-high heat, bring glaze to simmer, and simmer 30 seconds. Remove pot from the heat.

When yams are tender, drain well and then thoroughly mash. Mix in the butter, salt and pepper. Divide and mound yams on 2 dinner plates. Set plates in the oven to keep yams warm.

Pat fish dry with paper towel. Season fish with salt and pepper. Set a non-stick skillet over high heat and pour the oil into it. When oil is hot, and the tuna and sear about 30 to 45 seconds per side, or until nicely seared on the outside, but still rare in the middle (see Options). While tuna cooks, set pot with the glaze in it back on the heat and return to a simmer.

When tuna is cooked, remove plates from the oven and set a piece of tuna on each one, nestling them on top of the yams. Drizzle tuna with the soy glaze, sprinkle with green onion and sesame seeds, and serve.