When fish is this good, you don't muck around with it too much. We make a marinade by reducing soy, brown sugar and dry sherry (a good GF substitute for mirin or shaoxing) and adding ginger and sesame oil. Half of this coats the tuna, the other half is put into sachets for glazing the fish when cooked. We also toast some sesame seeds for sprinkling at the end.
Yellowfin tuna, ginger, soy sauce (gluten free), dry sherry, brown sugar, sesame oil, sesame seeds.
CONTAINS:
Fish, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER 2 PERSON SERVE
ENERGY619kj2525.1kj
PROTEIN17g78.9g
FAT TOTAL5.1g13.6g
- SATURATED0.7g2g
CARBS4.3g21g
- SUGARS3.4g16.7g
SODIUM808.5mg3948.6mg
Small:
2 chunky steaks - feeds two - or more, if sliced in a salad
Slice cooked steaks and serve with a soba noodle salad, scattered with the sesame seeds and spring onions or, for a low carb option, over a pile of Asian slaw or mixed leaves and sliced avocado, dressed with a soy-rice vinegar dressing.

Defrost and remove from marinade.

Sear tuna in a lightly oiled frying pan for 2 minutes a side or until cooked to your liking. During the final 30 seconds of cooking, pour glaze around the tuna and, using tongs, turn fish to coat. Serve, sprinkled with the sesame seeds, with an Asian slaw or slice and toss through soba noodles.