Yuzu Tuna Steak Recipe – Miso Dressing, Soft Eggs & Green Beans

Last Updated on 2 months by Neha Deshmukh

Yuzu Tuna Steak Recipe – Miso Dressing, Soft Eggs & Green Beans

Hey everyone! I’m so excited to share this Yuzu Tuna Steak recipe with you. It’s a dish that feels both incredibly sophisticated and surprisingly simple to make. I first stumbled upon a version of this while experimenting with Japanese flavors, and it quickly became a go-to for a special weeknight dinner or when I want to impress guests. The bright, citrusy yuzu dressing paired with perfectly seared tuna? Trust me, it’s a flavor combination you won’t forget!

Why You’ll Love This Recipe

This isn’t your average tuna steak recipe. The yuzu and miso dressing is what really makes it sing – it’s tangy, savory, and just a little bit sweet. The soft-boiled eggs add a luxurious creaminess, and the green beans and potatoes provide a lovely textural contrast. It’s a complete meal that’s ready in under 30 minutes, and it’s guaranteed to elevate your dinner game.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 1/2 tsp yuzu juice
• 2 tsp dijon mustard
• 1 tbsp olive oil
• 1 tsp shiro miso
• 1 tsp water
• A pinch of sugar
• Black pepper to taste
• 10 oz tuna steaks (about 2 steaks)
• 2 eggs
• 8 oz new potatoes
• 6 oz green beans
• A little fleur de sel (for finishing)
• White sesame seeds, to garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Yuzu Juice: A Guide to This Japanese Citrus

Yuzu is a Japanese citrus fruit that’s incredibly aromatic and flavorful. It’s like a mix between a lemon, mandarin orange, and grapefruit. You can usually find yuzu juice bottled at Asian grocery stores, or sometimes in the international aisle of larger supermarkets. If you can’t find it, a mix of lemon and mandarin orange juice can work in a pinch, but it won’t have quite the same unique flavor.

Shiro Miso: Understanding This White Miso Paste

Shiro miso is a sweet, mild white miso paste. It’s fermented soybean paste, and it adds a wonderful umami depth to the dressing. You can find it at most Asian grocery stores. Don’t confuse it with darker miso pastes (like aka miso) – they have a much stronger flavor.

Tuna Steaks: Choosing the Right Cut

For this recipe, I recommend using sushi-grade tuna steaks, about 1-inch thick. Look for a vibrant red color and firm texture. Yellowfin or bigeye tuna work beautifully.

Olive Oil: Selecting Quality for Flavor

A good quality extra virgin olive oil is key here. It doesn’t need to be the most expensive, but choose one you enjoy the taste of, as it will shine through in the dressing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the vinaigrette: In a non-metal bowl (important – miso reacts with metal!), whisk together the yuzu juice and dijon mustard. Slowly drizzle in the olive oil while whisking vigorously to emulsify. This means getting it nice and combined so it doesn’t separate. Dissolve the shiro miso paste into the mixture, then add the water, sugar, and a grind of black pepper. Give it a taste and adjust the sugar to balance the tartness – everyone’s preference is a little different!
2. Cook the eggs: Fill a saucepan with about 1 inch of water and bring to a boil. Gently lower the eggs into the boiling water, then immediately turn off the heat and cover the pan. Let them sit for 10 minutes. This gives you perfectly soft-boiled eggs with a runny yolk. Transfer the eggs to an ice bath to cool completely before peeling.
3. Prepare the vegetables: While the eggs are cooling, boil the new potatoes until they’re tender – about 15-20 minutes. Blanch the green beans in salted boiling water for 2-3 minutes, until they’re crisp-tender. Drain both and set aside. Halve the potatoes and arrange them on your plates with the green beans.
4. Sear the tuna: Pat the tuna steaks dry with paper towels – this is crucial for getting a good sear. Season generously with salt and pepper. Heat a skillet (cast iron is ideal!) over high heat. Add a little oil and sear the tuna steaks for 1-2 minutes per side, until they’re rare (cooked about 1/8 inch inward from the edges). You want a beautiful crust on the outside and a vibrant red center. Let the tuna rest for a few minutes, then slice it against the grain.
5. Assemble and enjoy: Arrange the sliced tuna, soft-boiled eggs, potatoes, and green beans on the plates. Drizzle generously with the yuzu-miso dressing. Finish with a sprinkle of fleur de sel and a scattering of white sesame seeds.

Expert Tips

• Don’t overcook the tuna! Rare to medium-rare is best for flavor and texture.
• Emulsifying the dressing is key. Whisking vigorously while adding the oil ensures a smooth, creamy sauce.
• Taste as you go! Adjust the sugar in the dressing to your liking.

Variations

• Spice Level Adjustment: My husband loves a little heat, so I sometimes add a pinch of chili flakes to the dressing.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your dijon mustard is gluten-free.
• Vegan Adaptation (Using Tofu or Eggplant): For a vegan version, replace the tuna with pan-fried or grilled firm tofu or eggplant. Marinate the tofu/eggplant in a little soy sauce and ginger for extra flavor.
• Festival Adaptation (Summer Solstice/Seasonal): I love making this during the summer solstice! It feels light, fresh, and celebratory. You could add some edible flowers for a beautiful presentation.

Serving Suggestions

This Yuzu Tuna Steak is fantastic on its own, but it also pairs well with a side of steamed rice or a simple green salad. A crisp Sauvignon Blanc or a dry Riesling would be a lovely wine pairing.

Storage Instructions

This dish is best enjoyed immediately. However, you can store the components separately in the refrigerator for up to 24 hours. The dressing will keep for up to 3 days in an airtight container.

FAQs

What is the best way to source Yuzu juice?

Asian grocery stores are your best bet! Online retailers also carry it, but it can be pricey.

Can I substitute another type of miso paste for Shiro miso?

You can, but the flavor will be different. Aka miso (red miso) is much stronger and saltier. If you use it, start with a smaller amount and adjust to taste.

How do I know when the tuna steak is cooked to perfection?

The best way is to use a thermometer. Aim for an internal temperature of 125-130°F (52-54°C) for rare. But honestly, practice makes perfect! You’ll get a feel for it over time.

Can the potatoes and green beans be prepared ahead of time?

Yes! You can boil the potatoes and blanch the green beans a few hours in advance. Just store them in the refrigerator and reheat gently before assembling the dish.

What is fleur de sel and can I use regular salt instead?

Fleur de sel is a delicate sea salt that adds a lovely finishing touch. It has a slightly floral flavor. You can definitely use regular sea salt if you don’t have fleur de sel, but it won’t have quite the same complexity.