This recipe is also delicious using beef or venison steaks, as well as Portobello mushrooms. It is a good idea to let the steaks, be it meat or fish, come up to room temperature before cooking.
2 tuna steaks
2 teaspoons Taste #5 Umami Bomb
3 tablespoons olive oil
freshly ground black pepper
3 garlic cloves
5 tablespoons mirin (Japanese rice wine)
2 tablespoons soy sauce
knob of butter
- Rub one teaspoon of Umami Bomb into each steak. Drizzle with the olive oil and add a good grinding of pepper on both sides. If you have time leave to marinate for 20 minutes.
- Heat a non-stick skillet with a little olive oil in it. When hot, add the garlic slices followed by the tuna steaks and cook to your liking – I like mine simply seared on all sides so the inside is still pink.
- Just before the steaks are cooked to your liking splash in the mirin and soy sauce. Remove the tuna and leave to rest on a warm plate.
- Lower the heat under the skillet and add another squeeze of Umami Bomb, the butter and more mirin and soy sauce if required.
- Serve each steak sliced with a drizzle of the delicious sauce. Top with furikake and lime wedges.