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Seared Tuna with Asian Stir Fry

Last weekend, we went to visit friends who moved to Columbus, OH a couple of years back. While we were there, they introduced us to some Chinese hot mustard that's made in house at a Chinese restaurant near their house. We decided we needed to buy some of this delicious condiment and bring it home (since we were totally OK checking a bag for it). While in the restaurant, they let us know that each batch is made fresh to order, so we waited about 15 minutes and were able to score 2 bottles of Chinese hot mustard and a bottle of potsticker sauce. It was SO worth it. The night we got home, I made some fresh tuna so that we could use these delicious sauces. I highly recommend cooking this recipe as-is, and topping it with your favorite sauces! If you're ever in Columbus, hit up China Dynasty in Upper Arlington. Enjoy!


Tuna Steak

16 oz fresh tuna steak, cut into 2 portions

1 tb olive oil

dash of salt and pepper, on each side

~ 1tsp lime juice

~ 1 tb potsticker sauce (you could use teriyaki or your favorite potsticker sauce)

1 tb scallions, chopped, optional (for garnish)

Asian Stir Fry

1 tb olive oil

1 tsp toasted sesame oil, for finishing at the end of cooking, optional

~ 1/2 cup carrots, shredded

~ 1 cup broccoli

~ 1 cup cauliflower

~ 1/2 cup snow peas

1 tsp ginger (I use the fresh pureed ginger, or you could use grated fresh ginger)

dash of salt and pepper

2 tsp reduced-sodium soy sauce

1/2 lime, juiced


In one saute pan or skillet, heat 1 tb olive oil for the vegetables over medium-high heat. Add the carrots, broccoli, cauliflower, and snow peas. After 1 minute of cooking, add the ginger, salt, pepper, and soy sauce. Cook over medium-high heat for approximately 6 minutes, covered. Stir and add the lime juice and the dash of sesame oil. Stir and cook for another 2-3 minutes until tender.

Sprinkle salt and pepper on both sides of your tuna steak. In a separate pan, heat the olive oil in a skillet over medium-high heat. Sear each side of the tuna steak for approximately 3 minutes, depending on the thickness of the steak (mine were about an inch thick). This will result in the center of the tuna still being rare. Reduce heat to medium and cook for another 2-3 minutes per side, if necessary, to your desired temperature. In the last minute or so of cooking, top with the lime juice and potsticker sauce. Slice and serve alongside the vegetables, and top with scallions (optional). Serve with your favorite sauce (in our case, Chinese hot mustard and potsticker sauce)!

searted tuna with asian stir fry

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