Seared Sesame-Ginger Tuna with Pickled Cucumber Salad
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Seared Sesame-Ginger Tuna with Pickled Cucumber Salad take to make?
Total time is about 25 minutes (20 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Seared Sesame-Ginger Tuna with Pickled Cucumber Salad?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Seared Sesame-Ginger Tuna with Pickled Cucumber Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Seared Sesame-Ginger Tuna with Pickled Cucumber Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Seared Sesame-Ginger Tuna with Pickled Cucumber Salad gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
