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Fish & Seafood

Seared Tea Rubbed Tuna
1 1/2 lb Tuna steak, 1" thick
1/4 cup Oil, peanut
1 (7-oz.) pkg. Hannaford Arugula
12 tea bgs of black tea, such as English Breakfas or Darjeeling (Spiced Tea Rub)
1 Tbsp. Chinese 5-spice powder (Spiced Tea Rub)
2 teaspoon Black pepper, freshly ground (Spiced Tea Rub)
1 teaspoon Cinnamon, ground (Spiced Tea Rub)
1 teaspoon kosher salt (Spiced Tea Rub)
2 Tbsp. light brown sugar (Spiced Tea Rub)
6 tablespoon light soy sauce (Soy-Ginger Sauce)
1/4 cup Low sodium chicken or vegetable broth (Soy-Ginger Sauce)
2 Tbsp. rice wine vinegar (Soy-Ginger Sauce)
1 tsp. minced fresh ginger or 1/2 tsp. powdered ginger (Soy-Ginger Sauce)
1 clove garlic, minced (Soy-Ginger Sauce)
1/4 teaspoon asian sesame oil (Soy-Ginger Sauce)
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Seared Tea Rubbed Tuna

Seared Tea Rubbed Tuna

Seared Tea Rubbed Tuna
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:5 minutes
1. Prepare Spiced Tea Rub. Tear open tea bags and pour tea into a shallow dish. Combine with 5-spice powder, pepper, cinnamon, salt, and brown sugar and mix well.
2. Cut tuna steak into 1-inch strips. Roll each strip in peanut or canola oil, then roll in the tea rubs to coat well. Reserve remaining oil; set aside for 10 minutes to form crust.
3. Prepare Soy-Ginger Sauce. In a small bowl, whisk together soy sauce, chicken broth, vinegar, ginger, garlic, and sesame oil. Set aside.
4. In a frying pan over medium-high heat, heat reserved oil until very hot. Sear tuna quickly on each side; it should still be rare in center. Tuna may be served immediately, or refrigerated until ready to serve.
5. When ready to serve, toss arugula on a platter with 1/4 cup of Soy-Ginger Sauce. Slice tuna 1/3 inch thick on a diagonal and arrange overlapping slices on top of arugula. Drizzle tuna with remaining sauce and serve immediately.
Source: Hannaford fresh Magazine, March - April 2007