Rare Tuna with Pear Pine Nuts and Chili Oil

Rare Tuna with Pear Pine Nuts and Chili Oil

15 Prep Time
5 Cook Time
4 Servings
This recipe comes to us from Chef Karen Barnaby at the Fish House in Stanley Park in Canada.
  • 2 cloves garlic, minced
  • 4 tablespoons (60 mL) soy sauce
  • 2 teaspoons (10 mL) sugar
  • 2 teaspoons (10 mL) roasted sesame oil
  • 1 teaspoon (5 mL) chili oil
  • 4 tablespoons (60 mL) thinly sliced green onion
  • 2 8-ounce (250 g) pieces of ahi tuna, ½-inch thick
  • Vegetable oil
  • Sea salt
  • 2 teaspoons (10 mL) toasted sesame seeds
  • 1 ripe yet firm Bartlett, Anjou, or Bosc USA Pear
  • 8 teaspoons (40 mL) mayonnaise
  • 1 tablespoon (15 mL) raw pine nuts


Combine the garlic, soy sauce, sugar, sesame oil, and chili oil. Place the green onion into ice-cold water.

Coat the tuna with the vegetable oil and salt both sides liberally. Heat a heavy frying pan over high heat until just smoking. Place the tuna in the pan and sear until a good, brown crust forms. Turn over and brown on the other side. The tuna should remain rare. Remove from the pan.

Strain the soy sauce mixture through a fine sieve, pressing down on the garlic to extract the flavor. Discard the garlic. The soy mixture may be made up to 1 day in advance. Cover and refrigerate.

Drain the green onion and roll in a paper towel to dry. Core the pear and cut into ¼-inch cubes.

Cut each piece of tuna into 12 thin slices. Using 3 slices per plate (or 6 for a main course), arrange in overlapping slices on 8 (or 4) plates. Drizzle with the soy sauce mixture. Place 1 teaspoon (5 mL) of mayonnaise on top of the tuna and top it with a mound of the pear. Drizzle any remaining sauce over the tuna and sprinkle with the sesame seeds, pine nuts and green onion. Serve immediately.

  • Serving Size: 7 oz
  • Calories: 290
  • Fat: 13g
  • Carbohydrate: 11g
  • Dietary Fiber: 2g
  • Protein: 30g

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