Tuna Steak with Miso and Kimchi Butter Sauce
Prep Time
Serves
Cooking Mode
1 Ib tuna steaks, thawed (2 to 3 steaks)
¼ tsp each kosher salt and pepper
¾ cup Compliments Vegetable Broth
1 tbsp white miso paste
1 tbsp canola oil
¼ cup cold Compliments Unsalted Butter
1 cup kimchi, coarsely chopped
2 tbsp thinly sliced green onions
4 sheets roasted seaweed snacks, crumbled
1 Ib tuna steaks, thawed (2 to 3 steaks)
¼ tsp each kosher salt and pepper
¾ cup Compliments Vegetable Broth
1 tbsp white miso paste
1 tbsp canola oil
¼ cup cold Compliments Unsalted Butter
1 cup kimchi, coarsely chopped
2 tbsp thinly sliced green onions
4 sheets roasted seaweed snacks, crumbled
Directions
1Pat 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.
2Meanwhile, stir broth with miso paste until miso dissolves. Set aside.
3Heat 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.
4Meanwhile, 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.
5Slice 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.
Disclaimer
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Personal Note
Personal Note
