Seared Sesame-Ginger Tuna with Pickled Cucumber Salad

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A quick pan-seared tuna steak glazed with sesame and fresh ginger, paired with a tangy pickled cucumber salad for a refreshing balance. This Japanese-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs tuna steak, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz tuna steak
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 1 minced garlic clove
• 1 medium, thinly sliced cucumber
• 3 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 tbsp toasted sesame seeds
• 2 thinly sliced green onions

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Instructions

1. Step 1: Marinate 8 oz tuna steak in a mixture of 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 1 minced garlic clove for 15 minutes in the refrigerator.
2. Step 2: Meanwhile, combine 3 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt in a bowl, then add 1 thinly sliced medium cucumber. Toss well and let sit for 15 minutes to pickle.
3. Step 3: Heat a nonstick skillet over medium-high heat. Remove tuna from marinade and sear for 2 minutes per side until a crust forms but center remains rare.
4. Step 4: Plate the tuna and spoon the pickled cucumber salad beside it. Garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions for a vibrant finish.