Tuna Steak With Leftover Sashimi

Name: Tuna Steak With Leftover Sashimi
Yield: 2 servings
Cuisine: American
Ingredients: 10 slice Sashimi grade maguro (lean tuna); 1 Katakuriko; 1 Olive oil; 1 1/2 tbsp ● Ketchup; 1 1/2 tbsp ● Japanese Worcestershire-style sauce; 1 Japanese leek

cookpad.japan @cookpad_jp

I had some so-so maguro (lean tuna) left over, and I wanted to make something tasty with it. I recalled a dish I used to eat back when I lived with my parents, and tried recreating it.

The tuna is very well flavored, so it's served simply with shredded white leek.
It may be rather salty, so please adjust the amount of flavoring ingredients to your taste.
When I retook the photo, I used stir fried enoki mushrooms instead of shredded white leek as the accompaniment. Recipe by milestone

I had some so-so maguro (lean tuna) left over, and I wanted to make something tasty with it. I recalled a dish I used to eat back when I lived with my parents, and tried recreating it.

cookpad.japan @cookpad_jp

I had some so-so maguro (lean tuna) left over, and I wanted to make something tasty with it. I recalled a dish I used to eat back when I lived with my parents, and tried recreating it.

Saved

Ingredients

2 servings

10 sliceSashimi grade maguro (lean tuna)
1Katakuriko
1Olive oil
1 1/2 tbsp● Ketchup
1 1/2 tbsp● Japanese Worcestershire-style sauce
1Japanese leek

Saved

Steps

1

Finely shred the white part of a Japanese leek and put into a bowl of water. Cut the tuna into bite sized pieces, and coat with katakuriko.
2

Heat some olive oil in a frying pan and stir fry the tuna.
3

When the tuna is cooked on both sides, add the ● ingredients and mix. Put the tuna and shredded leek on a serving plate and it's done.