Tuna Steak Recipe from Jacques Pépin | KQED

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often cheaper.

tuna steak

🥗Healthier: salmon

💰Cheaper: canned tuna

Salmon provides healthy omega-3s, while canned tuna is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrition, while dried parsley is more cost-effective.

Heat olive oil in a skillet over medium-high heat until shimmering.

Season the tuna steak generously with black pepper and salt on both sides.

Add the tuna steak to the skillet and sear for 2-3 minutes on each side for medium-rare.

Remove the tuna from the skillet and let it rest on a plate.

In the same skillet, add butter, garlic, and onion, sautéing until fragrant and translucent, about 3-4 minutes.

Add sliced red and green bell peppers to the skillet, cooking until tender, about 5 minutes.

Stir in soy sauce, lemon juice, and sesame oil, cooking for an additional 2 minutes.

Mix cornstarch with water in a small bowl, then add to the skillet to thicken the sauce, stirring until combined.

Slice the rested tuna steak into thick pieces and return it to the skillet, coating with the sauce.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

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