Seared Thai Basil Tuna Steaks

We have an abundance of Thai basil growing in planters in our back yard. Due to a plethora of rabbits, we have been unsuccessful at growing vegetables, so I have switched to herbs and flowers. Unfortunately, I may need to switch to all herbs next year…

But at least my Thai Basil is going strong, and is not a preferred bunny snack.

I love seared tuna steaks, because they are quick and easy to cook, and if not overcooked, are tender and delicious, without tasting “fishy”. A screaming hot cast iron skillet is the best way to cook them, searing for no more that 1 minute on each side. After searing, I add a small amount of the sauce into the skillet and cook for 15 seconds on each side to give a nice glaze to the fish.

Serve immediately, sliced across the grain, with additional sauce for dipping.

RECIPE:

Seared Thai Basil Tuna Steaks

Servings: 4
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4 fresh tuna steaks
salt and fresh ground pepper
2 Tbs peanut or olive oil
2-3 Tbs chopped fresh Thai basil leaves

Sauce:
2/3 cup chicken broth
1/3 cup soy sauce
1 clove garlic, minced
1 Tbs chopped fresh Thai basil leaves
1 Tbs sesame oil
1 Tbs lime juice
5 drops liquid stevia (or 1 Tbs brown sugar)
1 tsp chili paste
½ tsp fresh ground ginger
½ tsp fish sauce

Pat tuna steaks dry with paper towels. Sprinkle both sides of fish with salt and pepper. Let sit at room temperature for 15-20 minutes before cooking.

Mix sauce ingredients in a Pyrex measuring cup or microwave safe bowl. Heat sauce in the microwave for 1 minute and then set aside. Heat a cast iron skillet over medium-high heat for 5-10 minutes, until very hot.

Add oil to the hot pan. Add tuna steaks to the pan and cook for 45-60 seconds (not longer) on each side. Add ¼ cup sauce to the skillet and cook for 15 seconds on each side. Remove tuna steaks to serving dish. Sprinkle with 2-3 Tbs Thai basil. Serve immediately.

Slice tuna steaks across the grain and serve with dipping sauce in small bowls.

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