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Orange-Seared Yellowfin Tuna With Sesame Glaze and Greens

Robyn is a new mom devoted who's devoted to cooking nutritious, delicious, and clean treats for her family.

Wild-caught, certified sustainable Yellowfin Tuna Steaks covered in seared tangerines, oranges, and golden beets and served over Asian greens with sesame oil salad dressing

Wild-caught, certified sustainable Yellowfin Tuna Steaks covered in seared tangerines, oranges, and golden beets and served over Asian greens with sesame oil salad dressing

Sweet, Savory, and Sesame

This Asian-inspired, protein-rich salad will satisfy your tastebuds and your belly. Sautéed oranges, tangerines, and golden beets cover the tuna in a sweet, rich sesame glaze. The hardest part of this recipe is finding the tuna steaks! Please make sure you choose wild-caught seafood from fishing companies that use sustainable fishing methods. Serve the tuna over a bed of organic Asian greens topped with sunflower seeds and your favorite sesame salad dressing.

Note: The tuna requires 1–2 hours to marinate.

Cook Time

Prep timeCook timeReady inYields

30 min

10 min

40 min

1 6-ounce tuna steak per person

Ingredients

  • 2 6-ounce tuna steaks, wild-caught
  • 2–4 cups organic Asian greens mix
  • 1 lemon
  • 2 oranges, and zest of 1
  • 1 tangerine
  • 3–5 cloves of garlic, chopped
  • 1 tbsp butter, melted
  • green onion
  • sesame or sunflower seeds
  • Asian salad dressing
  • salt and pepper
  • 1–2 tbsp oil of your choice, (avocado oil, olive oil, etc.)
  • 1 tbsp sesame oil
  • 1 sweet orange pepper
  • 1 large golden beet

Instructions

  1. Marinate: Mix melted butter, juice of lemon, and juice of 1 orange in a wide dish or bowl. Reserve the zest from the orange for later. Mix the marinade well. You may need to heat it in the microwave for 30 seconds! Add half of the chopped garlic and salt and pepper. Place the fish in the bowl and let it sit for 1–2 hours but no longer. If the fish is not fully covered by the liquid, flip it halfway through.
  2. Prepare salad and golden beets: While the fish is marinating, prepare your salad. Red and green cabbage, lettuce, carrots, radishes, and cilantro work great! Make your own Asian-inspired vinaigrette or salad dressing—homemade is always better! Peel the golden beet and chop it into medium-sized chunks. Roast it in avocado or olive oil with salt and pepper for 25–30 minutes or until fork-tender. Flip once, halfway through.
  3. Cook orange mixture: When your fish is almost ready, take it out of the fridge and remove it from the marinade, making sure no garlic bits are stuck on it. Reserve the marinade. Let the fish warm up for about 10–15 mins while you prepare the oranges. Peel the remaining orange and the tangerine. Slice the sweet pepper. Place 1 tbsp of oil in a deep dish cast-iron pan and heat over medium heat. Sear the oranges, tangerine, golden beets, and sweet pepper for 5 minutes. Add one half of the marinade to the frying pan and discard the rest. Add the orange zest and remaining garlic. Cook for 1–2 minutes more until most of the liquid is absorbed. Turn down the heat a bit and push all the ingredients to one side of the pan.
  4. Cook fish: Add another tablespoon of oil to the pan before adding the fish. Cook it for 2–3 minutes on each side, leaving the center of fish steak under-cooked. Remove the pan from heat. Remove the fish from the pan and let it rest for 2 minutes. Add the sesame oil to the orange mixture but leave it off the heat.
  5. Finalize and plate: Place a handful of greens on the center of each plate. Drizzle the greens with salad dressing. Lay a piece of fish over the greens. Top the fish with the orange and beet mixture. Sprinkle green onions and sesame or sunflower seeds over the entire plate. Enjoy!

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