Food Ingredients Seafood Fish Seared Tuna Steaks with Citrusy Soy Sauce 4.0 (5,006) Add your rating & review A former Greek philosophy professor, Abe Schoener of The Scholium Project in Suisun Valley, California, has a cult following for his experimental methods. One of Schoener's famous wines is The Prince in His Caves, a Sauvignon Blanc he ferments on its skins, then ages in oak. Wine director John Locke of Soif in Santa Cruz, California, thinks the luscious, funky wine is best with funky flavors, like in the citrusy soy sauce here. More Tuna Recipes By Santos Majano Updated on March 29, 2018 Rate Print Share Photo: © Con Poulos Total Time: 20 mins Yield: 4 Ingredients 1/2 cup soy sauce 1/4 cup mirin 1 small shallot, thinly sliced 1/2 jalapeño, seeded and chopped 2 tablespoons fresh orange juice One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice 1 teaspoon sugar 1/4 teaspoon ground coriander 1 tablespoon vegetable oil Four 4-ounce tuna steaks, 1 inch thick Salt and freshly ground pepper Directions In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes. Strain the sauce. In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Cook over high heat for 1 minute per side. Transfer the tuna to a platter and let rest for 1 minute; thickly slice and serve with the sauce. Suggested Pairing Edgy Wine Passion fruit–scented orange wine. Accessible Wine Ripe, melon-scented Chenin Blanc–Viognier blend. Originally appeared: February 2011 Rate It Print