Tuna is best served rare or medium rare because overcooked tuna become flaky and dry. If you want canned tuna, buy a can of tuna. If you want tasty tuna, sear it.
For the sauce:
2 Tbs soy sauce
1 tsp rice wine vinegar
¼ tsp Maggi Sesoning
Juice of ½ lemon
3 frozen tuna steaks (1” thick, 5 ounces each)
1 Tbs olive oil
1 green onion
2 tsp wasabi paste
5 small oranges (mini Mandarin)
Thaw the tuna in the refrigerator overnight.
Mix the ingredients for the sauce in a small bowl. Set aside.
Slice the oranges and cut the the slices in half. Arrange the oranges on a serving platter place some small dollops of wasabi paste in the corners of the platter. Set the platter aside.
Chop the green onions and set aside.
Heat a large stainless steel skillet on the stove at very high heat
Brush the tuna with olive oil.
Gently lay the tuna onto the very hot skillet. Brush the other side of the tuna steaks with olive oil.
Turn the tuna over after 60 seconds. Sear for another 45 seconds.
The internal temperature of the tuna should reach about 120° after searing. The tuna should be white on the outside after searing and bright red in the center.
Top with green onions and serve with stir-fried rice and steamed vegetables.