Seared Yellowfin Tuna with Sesame, Asparagus and Miso Broth

by Tina Miller


  • 2 pounds yellowfin tuna, cut into 4 thick portions
  • 3 Tbsp. prepared spice rub (I like lemon pepper, ginger, or tandoori for this recipe)
  • 2 Tbsp. canola oil
  • 2 Tbsp. olive oil
  • 1 tsp. toasted sesame oil
  • 2 pounds asparagus, tripped and sliced in half
  • 1 Tbsp. sesame seeds, white or black
  • 1 Tbsp. fresh lemon juice
  • Grated zest of 1 lemon
  • 2 tsp. white miso paste
  • 2 Tbsp. cold butter
Seared Yellowfin Tuna with Sesame, Asparagus and Miso Broth

Sybil Teles

According to Seafood Watch, look for yellowfin tuna that was caught by pole and line or by trolling. Either method is ocean-friendly and results in little or no bycatch.

For the Tuna

Coat the tuna with the spice rub. Heat the canola oil in a medium sauté pan over high heat. When the pan and oil are hot, place the tuna in the pan and sear for about 3 minutes to get a nice crust about 1/4 inch thick. Turn the tuna over and sear the other side.

For the Asparagus and Miso Broth

At the same time as you’re searing the tuna, heat the olive oil in another sauté pan over medium heat. Add the sesame oil followed by the asparagus. Sauté the asparagus for about 4 minutes, until tit turns dark green. Add the sesame seeds. Remove the asparagus from the pan and turn the heat up to medium-high. Add the lemon juice, zest, and 1/4 cup water and bring to a boil. Turn off the heat and whisk in the miso until smooth. Whisk in the butter until smooth.

To serve, divide the miso broth among 4 plates. Place the tuna atop the broth and arrange asparagus around and over the tuna.

Note: Tina buys all fresh fish from Louie Larsen at the Net Result. “It’s always fresh, always good,” she says.

Recipe yields 4 servings.