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Fried tuna medallions with teriyaki glaze

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Ingredients for 4 servings:

  • 8 tuna medallions, approx. 100 g each
  • e.g. Szechuan pepper from the mill
  • 50 ml teriyaki sauce
  • 40 ml sesame oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 7 minutes

It’s best to thaw frozen tuna overnight in the refrigerator. Roll the tuna in freshly ground Szechuan peppercorns. Bring the teriyaki sauce to a boil, strain through a sieve, and reduce. Meanwhile, heat a pan with the sesame oil. Sear the tuna medallions on all sides, including the edges, for 2 minutes. The medallions should still be raw inside. Brush the fried tuna medallions with the teriyaki reduction, arrange on a plate, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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