Easy Miso Tuna with Radish Coleslaw

This miso marinated fresh tuna would be an elegant addition to a tapas and drinks party.  However, I’m back in Honesdale now and even my husband balks at rare tuna, which is the only way it should be served, according to me 🙂  What about all the sushi eaters, including “he who must be obeyed”?  I guess I don’t know them.  Maybe “he” just pretends to like sushi and fakes it when we eat at restaurants with friends?  I don’t know him either 😀

These were beautiful tuna steaks, easily marinated overnight, briefly seared and paired with an easy radish coleslaw.

Fresh Miso Marinated Tuna Steaks with Radish Coleslaw 

2 -4 fresh tuna steaks

4 tbsp seasoned rice vinegar

3 tbsp white miso paste

3 tbsp red miso paste

3 tbsp light Japanese soy sauce

2 tbsp honey

8 radish, thinly sliced

2 small cucumbers, thinly sliced

1 carrot, thinly sliced

2 tbsp sugar

2 scallions, thinly sliced

2 tbsp sesame oil

Mix the vinegar, miso pastes, soy sauce and honey together.  Place in a zip lock bag, squish around and refrigerate overnight. Remove from the refrigerator and let come to room temperature, scraping away excess miso marinade into a bowl.

Mix the radishes, cucumbers, carrot, sugar and scallions together.  Cover and set aside.

Heat the oil in a very hot skillet, then sear the steaks 3 minutes each side.  Place the steaks on serving plates, drizzle lightly with reserved marinade and serve the radish salad.


About cookinginsens

An American living in Burgundy, France
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4 Responses to Easy Miso Tuna with Radish Coleslaw

  1. Stella says:

    Absolutely with you on the need to eat tuna rare. It’s why I don’t usually order it in the UK, because what you get is usually a sad, grey, dried out slab.

  2. Mad Dog says:

    It looks good to me – I’d definitely eat it!

  3. Gorgeous, I’d love this!

  4. Tabula Rasa says:

    Looks lovely

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