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Seared Tuna Steak with Broccoli Rabe

August 2010
Seared Tuna Steak with Broccoli Rabe

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Makes: 6 servings

Prep: 20 mins

Cook: 10 mins

  • 2 large bunches broccoli rabe, stems discarded, leaves and florets pulled apart
  • 1 10 ounce tuna steak (about 1 inch thick)
  • 1 teaspoon vegetable oil
  • Salt and pepper
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons wasabi paste
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, finely chopped
  • 1 teaspoon black sesame seeds
  1. In a large pot of boiling water, cook the broccoli rabe until crisp-tender, about 2 minutes; drain and squeeze out any excess moisture.
  2. Meanwhile, preheat a grill or grill pan over high heat. Coat the tuna with the vegetable oil and season with salt and pepper. Grill the tuna, turning once, for 4 to 6 minutes for medium-rare. Transfer to a cutting board. Cut the tuna in half, then thinly slice against the grain into 18 pieces; tent with foil.
  3. In a small bowl, combine the honey, lemon juice and wasabi paste. In a large, deep skillet, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, until softened, 2 to 3 minutes. Add the broccoli rabe and toss to heat through. Stir in the wasabi dressing; season with salt. Divide the broccoli rabe among 6 small plates and arrange 3 tuna slices on each; sprinkle with the sesame seeds.
Tip Play It Cool:
  • Planning will keep you from overheating in the kitchen. Take care of these tasks in advance, and you wont break a sweat. Blanch and drain the broccoli rabe and prepare the dressing ahead of time.