Japanese · Dinner
Seared Tuna Steak Burger
A thick sushi-grade tuna steak seared hard and fast to brown the edges while the center stays rare, glazed with soy and mirin, set on a toasted brioche bun with wasabi mayonnaise, pickled ginger, shredded cabbage and scallion. Sesame seeds finish the crust.
$10
15 minsPrep
5 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
568Calories
45.8gProtein
27.8gFat
32.4gCarbs
11.7gSugar
1.4gFiber
1802mgSodium
43mgChol
5.9gSat Fat
485mgPotassium
68mgCalcium
2.1mgIron
2.6mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free-adaptable
low-cholesterol
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat tuna steak dry, season both sides with salt and pepper, and let sit 5 minutes at room temperature while mixing soy sauce with mirin.
2
Sear
Heat sesame oil in a heavy skillet over high heat until it shimmers, then sear the tuna 45–60 seconds per side until the outside is browned and center stays rare.
3
Glaze
Pour the soy-mirin mixture into the hot skillet over medium heat, swirl the tuna in it for 15–20 seconds until glossy, then scatter sesame seeds over the top.
4
Build
Spread wasabi mayonnaise on both bun halves, layer cabbage on the bottom half, set the glazed tuna steak on top, and scatter pickled ginger and sliced scallion over it.
5
Plate
Cap with the top bun and serve immediately while the tuna center is warm and rare.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g sushi-grade tuna steak, about 1 inch thick
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 1 tsp1 tsp sesame seeds
- 22 brioche burger bun
- 2 tsp2 tsp mayonnaise
- 1/2 tsp1/2 tsp wasabi paste
- 1/2 cup50g cabbage
- 2 tbsp20g pickled ginger
- 22 scallion
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
