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Flora Foodie
This easy recipe for a spicy seared tuna tower will completely blow you away – it’s shockingly simple but makes an incredible presentation and tastes great.
Oh. my. good. lord.
This MEAL, you guys, is magic.
It’s magically impressive, magically speedy, magically delightful, but most of all magically easy. You would not believe how easy this jaw-dropping seared tuna tower really is.
Honestly, by FAR the hardest part of this recipe is chopping the tuna into little pieces. No joke.
I thought I’d give this a try after seeing a sort of similar recipe with some shrimpies, but knowing I can’t force poor Preston to try shrimp I thought I’d sub with his favorite (and my favorite) version of seafood – seared tuna.
Good call, Leslie. Good call.
I seriously have nothing else to say about this awesomeness. I’ve used store-bought sauces and also made my own. They’re both stupid simple sauces to make at home and super cheap, but of course buying store-bought just makes life easier sometimes. Your call.
spicy seared tuna tower
2016-04-19 16:28:28
Serves 2
for the sauce
- 1/4 C sriracha
- 1/4 C toasted sesame oil
- 1/2 C ponzu sauce
for the rest
- 2 cloves garlic
- 1 half-pound sashimi grade ahi tuna steak
- 1 t avocado oil (or another high-heat oil)
- 1 avocado
- 1 1/2 C cooked rice (you’ll pack it down so you have 1 C when it’s packed, that’s about 1 1/2 C unpacked)
- scallions for garnish
for the spicy mayo
- 2 T mayo
- 1 T sriracha
for the “eel” sauce
- 1/2 C soy sauce
- 1/2 C mirin
- 1/4 C sugar
for the marinade
- Stir sauce ingredients together. Divide it in half, and set half of it aside. You’ll use half of it as the marinade. Just roughly chop the garlic, add it to the sauce, and add the steak to the sauce. Marinate for about 2 hours, flipping halfway to make sure it’s evenly coated.
for the seared tuna
- Heat a nonstick skillet over medium-high heat. Add oil, and then add the tuna steak. Sear for 60 seconds per side, and quickly remove from the heat.
for the “eel” sauce
- Combine all ingredients in a saucepan and simmer until it reduces into about one third of its original volume. Set aside and allow to cool.
for the spicy mayo
- Stir both ingredients together.
for the tower
- Let the tuna steak rest just a couple minutes, and then chop into small pieces. Toss with the other half of the sauce.
- Spray a one-cup measuring cup (a dry measure) with cooking spray. Pack half of the tuna into the bottom of the cup, so that it goes about a third of the way up the cup. Then cube your avocado and pack half the avocado in the measuring cup on top of the tuna. Then pack in the rice. You can let the rice stick above the top of the measuring cup, just make sure that it’s fairly flat so that it can sit nicely on your plate.
- Turn the measuring cup over on a plate and gently remove it for your little tower!
- Put the mayo and eel sauce each in their own little ziploc bag and cut a tiny corner off so you can make a pretty drizzle (I actually just used a spoon for the eel sauce in the pictures, which works fine for thinner sauces. But I prefer the way it looks with the ziploc bag.) Drizzle both sauces over the tower and the plate.
- Garnish with chopped scallions. Sesame seeds (white and/or black) would look nice too.
Notes
- ** You can often find spicy mayo and eel sauce at the sushi counter of your local grocery store; you don’t have to make them at home.
Flora Foodie https://florafoodie.com/
Posted
in
Main Dishes, recipes
by
Leslie Kolafa
Tags:
Seafood
Comments
16 responses to “Spicy Seared Tuna Tower”
E
This looks as amazing as Preston described it to me. I am now on the hunt for some tuna to make this. P.S. Ponzu sauce has changed our culinary lives, thank you!
Reply
Leslie Kolafa
Thanks!!! The hunt is well worth it… 😉
Reply
E
Made this tonight and it was gone in seconds. Those sauces … *swoon*
Reply
Leslie Kolafa
Hoorah! YES. The sauces make it.
Reply
Sarah
Not trying to be annoying here but you should consider going back to being vegan! Tuna fish are over-fished and it is quite an issue. Farmed fish are also abused and kept in unsanitary conditions. I hope you don’t take this the wrong way. Just sharing.
Reply
Dani
Where I live in Canada you can purchase Ocean Wise tuna (and other seafood) to support sustainable fishing practices. I’m not sure if this kind of thing is available elsewhere, but it’s worth looking into if you enjoy seafood occasionally. http://www.oceanwise.ca/
Reply
Leslie Kolafa
Thanks, that’s an awesome tip!
Reply
Sarah
It certainly does look beautiful though
Reply
What’s for Dinner? – A Beautiful Trouvaille
[…] Spicy Seared Tuna Tower […]
Reply
Joanne Newlund
We are foodies and Love to cook. Have made this several times already and each time have gotten raves about how amazing the flavors are. It’s easy to put together and so beautiful to present at table. Thank you a thousand times for this recipe. It’s our new favorite. You’re brilliant!!!!
Reply
Leslie Kolafa
Thank you so much for your super sweet words! I am so happy you like it!
Reply
Joanne
Wait….what happened to the recipe??? Noooooo. I should have printed it. Panic. Need to make this again. Please please repost the recipe. For some reason it’s not up on the blog post. Thanks in advance.
Reply
Leslie Kolafa
ARGH, I’m having a technical issue with the program I use to display my recipes in those cute little boxes! I’m copying the recipes onto the actual blog posts for now, so I will have it up in just a few minutes!
Reply
Quick Pickled Jalapenos Recipe – Flora Foodie
[…] be DIVINE on my hoisin glazed salmon salad), throw them in adult lunchables for snacks, garnish a seared tuna tower, or just use them on your morning eggs to spice things up a little […]
Reply
Tom
Thanks. Being from Texas, I couldn’t help but add a layer of thinly sliced jalapenos below the avocado. It was great!!!
Reply
Leslie Kolafa
Ahhh that is an EXCELLENT addition!
Reply
