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Seared soy tuna steaks with caramelised shallots & fennel

I love tuna steaks, they are so meaty and take on flavour beautifully. Soy, fiery ginger and honey make up a fiery marinade that turns into a sticky sauce later on!

It's the garnishes that made this dish extra tasty. The sweet shallots compliment the salty soy and the delicate hit of aniseed from the fennel fronds freshens everything up.

These steaks were served with sesame and turmeric rice noodles and stir fried vegetables.

Serves 4


2 tuna steaks

1 thumb of fresh ginger (grated)

1 clove of garlic (crushed)

5 tbl soy sauce

1 tbl mirin rice vinegar

1 tbl sesame oil

2 tbl honey


1 large or 2 small shallots (chopped lengthways into rings)

1tbl of vegetable oil

A knob of butter

Salt and pepper

Fronds from 1 fennel (these are the little leafy things attached to the fennel that usually get thrown away!)


  • Mix your marinade and cover your tuna steaks

  • Leave for up to 1 hour

  • Prepare your garnish by chopping your shallot lengthways, so that you get nice rings

  • Fry the shallot for 5-10mins in a shallow pan on a mid heat with oil, salt, and pepper until the shallots are golden in colour - set aside

  • Chop the fennel fronds off your fennel (save the rest!) - set aside

  • Remove the steaks from the marinade - but don't discard the marinade liquid

  • Heat up a griddle pan on a medium-high heat with a good amount of sesame oil so that the griddle is coated

  • Fry in a griddle pan (I do around 1min30secs on each side as I like them rare)

  • Remove from pan and then pour in your remaining marinade and heat up on a high heat for 3 minutes to reduce, once it has thickened into a glaze/ sauce consistency, pour over your tuna steaks

  • Slice your tuna steaks into thin slices, and top with your garnishes!

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