- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1 Ib
- tuna steaks, thawed (2 to 3 steaks)
- 500 g
- ¼ tsp
- each kosher salt and pepper
- 1 mL
- ¾ cup
- Compliments Vegetable Broth
- 175 mL
- 1 tbsp
- white miso paste
- 15 mL
- 1 tbsp
- canola oil
- 15 mL
- ¼ cup
- cold Compliments Unsalted Butter
- 60 mL
- 1 cup
- kimchi, coarsely chopped
- 250 mL
- 2 tbsp
- thinly sliced green onions
- 30 mL
- 4 sheets
- roasted seaweed snacks, crumbled
Directions
Step 1
Pat tuna steaks dry with paper towels, then sprinkle both sides with salt and pepper. Cover and let sit at room temperature for 20 to 30 min.
Step 2
Meanwhile, stir broth with miso paste until miso dissolves. Set aside.
Step 3
Heat oil in a large cast iron skillet over medium heat. Sear tuna steaks until an instant-read thermometer inserted into thickest part of tuna steak registers 70°C (158°F). Transfer tuna steaks to a cutting board and let rest for 5 min.
Step 4
Meanwhile, pour miso broth into same pan over medium heat. Simmer until broth reduces by one-third, 1 to 2 min. Stir butter into broth until smooth and slightly thickened. Remove pan from heat and stir in kimchi.
Step 5
Slice tuna steaks and transfer to clean plates or a platter. Spoon kimchi butter sauce around tuna. Garnish with green onions and crumbled seaweed just before serving.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 330
- Fat:
- 21 g
- Saturated Fat:
- 9 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 75 mg
- Protein:
- 28 g
- Sodium:
- 670 mg
