Food, Travel & Life with The Asian Fusion Girl
Seared Tuna with Sweet Potato & Sprouts
Easy fish recipes.
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4 boneless, skinless tuna steaks
4 tablespoons olive oil + 4 tablespoons
12 garlic cloves finely minced or thinly sliced
4 cups sweet potatoes, peeled and diced into ½ inch cubes
4 cups brussel sprouts (~3/4 lb), ends trimmed, quartered then cut in half width-wise
4 tablespoons oyster sauce
2 tablespoons balsamic glaze** + for drizzling
1 teaspoon sea salt
In a large skillet or wok, heat 4 tablespoons of the olive oil on medium high heat. Sauté the garlic for 1 to 2 minutes until lightly browned and fragrant.
Toss in the diced sweet potatoes, sautéing for 3 to 4 minutes. Add the brussel sprouts and continue to toss together for just a few seconds. Pour in the oyster sauce and 2 tablespoons of balsamic glaze, tossing everything together until thoroughly mixed for another 1 to 2 minutes. Turn heat off but keep the sweet potato and sprout mixture in the skillet to warm.
In another non-stick skillet, heat the remaining 4 tablespoons of olive oil on medium high heat. Once the pan and oil are smoking hot, carefully place the tuna steaks down, searing for 2 to 5 minutes on each side, depending on how rare or well done you like it.
While the tuna is finishing on the second side, plate the sweet potato sprout mixture on serving plates. Once the tuna is done, place the steak on top of the sweet potato sprout mixture. Sprinkle the sea salt evenly over all the steaks. Finally, drizzle with balsamic glaze and serve immediately.
**You can purchase ready-made balsamic glaze in gourmet markets or make it yourself by bringing regular balsamic vinegar to simmer for about 10 to 15 minutes (depending on the quantity you are working with) until it has reduced to a thick, syrupy consistency.
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