Ahi Tuna with Miso Sauce & Asparagus | Video & Recipe
Ahi Tuna with Miso Sauce and Asparagus
A savory miso sauce and roasted asparagus turn tuna steaks into a complete dinner. Prepare the sauce and vegetables first, then cook the tuna just before serving. The written method below is for cooked steaks.
Choose frozen ahi steaks or fresh tuna steaks.
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Ingredients for two servings
- 2 ahi tuna steaks, 6–8 oz each
- 1 tbsp neutral oil and black pepper for the tuna
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil, salt and pepper for the asparagus
- 3 tbsp white miso
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp each honey, soy sauce, sesame oil and grated ginger
- 1–2 tbsp water to thin the sauce
Method
- Heat the oven to 425°F. Toss asparagus with olive oil, salt and pepper. Roast until tender, checking thin stalks after about 8 minutes; thicker stalks need longer.
- Whisk the miso, mirin, sake, honey, soy sauce, sesame oil and ginger in a small saucepan. Warm gently and add water a spoonful at a time for a pourable sauce. Do not assume brief warming removes all alcohol.
- Pat the steaks dry and season with black pepper. Heat neutral oil in a heavy skillet over medium-high heat. Brown both sides, then lower the heat as needed to finish without scorching. Check for 145°F in the thickest part.
- Move to a clean plate and slice with clean utensils. Serve alongside asparagus and spoon the warm sauce over the tuna.
Check miso and sauce labels for allergens, including soy, wheat and sesame. For an alcohol-free variation, use water instead of mirin and sake and adjust sweetness to taste.
Compare the Tuna collection within our Fish catalog. Read the storage and thawing guide before preparing frozen fish.
For the cooked method below, check the center with a thermometer. FoodSafety.gov recommends 145°F (63°C) for tuna. Cooking time varies with the thickness of each portion.
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