Pan-Seared Tuna Steak with Miso Soup
This simple and healthy meal pairs pan-seared tuna steaks with savory miso soup. The tuna is quickly seared for a crispy outside and tender center, while the miso soup adds warmth and umami flavor. It's a light yet satisfying dinner perfect for seafood lovers.
Ingredients
For the Pan-Seared Tuna Steaks:
- 4 tuna steaks about 6 oz each
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 tbsp soy sauce optional
- 1 tsp sesame seeds optional, for garnish
For the Miso Soup:
- 4 cups water
- 3 tbsp white or yellow miso paste
- 1 tsp dashi granules or skip for vegetarian version
- ½ cup cubed tofu
- ¼ cup sliced green onions
- ½ cup rehydrated wakame seaweed
Instructions
Prepare the Miso Soup:
- Heat 4 cups of water in a pot over medium heat.
- Stir in dashi granules (if using) and bring to a gentle simmer.
- Lower the heat, then whisk in miso paste until fully dissolved.
- Add tofu cubes and wakame. Cook for 2–3 minutes.
- Add green onions, turn off the heat, and set aside.
Cook the Tuna Steaks:
- Pat tuna steaks dry. Season both sides with salt and pepper.
- Heat olive oil in a skillet over high heat.
- Sear tuna steaks for about 1–2 minutes per side for rare, or 3–4 minutes per side for medium.
- Drizzle with soy sauce (if using) and sprinkle with sesame seeds.
Serve:
- Plate the tuna steaks hot with a bowl of miso soup on the side. Optionally serve with rice or sautéed greens.