Ingredients (serves 2)
300–340 g tuna steak (sashimi-grade if possible)
Salt + cracked black pepper
1 tbsp olive oil
1 tsp sesame seeds (optional)
1 tsp soy sauce or tamari (optional)
Sticky Balsamic Lemon Pearls (to finish)
Microgreens (to finish)
Optional: lemon zest, a squeeze of lemon
Method
- Prep: Pat tuna very dry. Season with salt and pepper (press on sesame seeds if using).
- Sear fast: Heat a pan until smoking hot. Add olive oil, then sear tuna 30–60 sec per side (keep the center rare)
- Rest + slice: Rest 2 min, then slice thinly with a sharp knife.
- Plate + finish: Fan slices on a plate. Spoon over Lemon Balsamic Pearls and scatter microgreens. Add a tiny drizzle of tamari/soy if you like.
Chef's tip
Hot pan, quick sear. If you cook it slowly, it won’t stay rare.
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