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Teriyaki Tuna with Volcano Sauce

Teriyaki Tuna with Volcano Sauce

A spicy delight featuring teriyaki tuna and volcano sauce, perfect for impressing guests.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 2 steaks
Course: Dinner
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Teriyaki Tuna
  • 1/2 cup Teriyaki Sauce Can make your own for extra depth.
  • 2 steaks Ahi Tuna Opt for the freshest fish available.
  • 1 tablespoon White Sesame Seeds Can substitute with black sesame seeds.
  • 1 tablespoon Black Sesame Seeds Optional for presentation.
  • 1 tablespoon Vegetable Oil For high-heat cooking.
For the Volcano Sauce
  • 1/2 cup Mayonnaise Greek yogurt can be used as an alternative.
  • 2 tablespoons Chili Garlic Sauce Adjust according to heat preference.
  • 1 tablespoon Sweetened Condensed Milk For richness.
  • 1 teaspoon Sugar Omit if reducing sweetness.
  • 2 tablespoons Scallions For garnish.

Equipment

  • Food Processor
  • cast-iron skillet
  • Shallow dish

Method
 

Step-by-Step Instructions
  1. In a food processor, combine mayonnaise, chili garlic sauce, sweetened condensed milk, and sugar. Blend until smooth and creamy. Adjust chili garlic sauce to taste, then transfer to a bowl and set aside.
  2. Mix equal parts of white and black sesame seeds in a shallow dish. Dredge the ahi tuna steaks in the sesame seed mixture, coating both sides evenly.
  3. Heat a cast iron skillet over high heat and add vegetable oil. Once the oil is shimmering, sear the sesame-coated tuna steaks for 2-3 minutes on each side.
  4. Remove tuna steaks from the skillet and place on a serving plate. Drizzle with teriyaki sauce, spoon volcano sauce on top or on the side, and garnish with scallions.

Nutrition

Serving: 1steakCalories: 300kcalCarbohydrates: 15gProtein: 28gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For best quality, wrap tuna steaks tightly in plastic wrap and freeze for up to 3 months.

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