Sautéed Tuna and Negi Onions with Salt

Lightly sautéed tuna is aromatic and flavorful. Stir-frying naga-negi (long onion) makes it soft and sweet.

Sautéed Tuna and Negi Onions with Salt
Photographed by Osamu Enomoto


Recipe by
Junko Takagi

Easy

Seafood

Healthy

Quick

80kcal

10minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 1 naga-negi long onion (90 g)
  • 150 g tuna (sashimi/block)
    Note

    Cut the block into bite-size pieces or use thinly sliced tuna.

  • Salt, as needed
  • 1 rounded tsp vegetable oil
  • 1 tsp sake
  • 1/2-1 tsp yuzu pepper

Directions

1

Slice off the woody end of the negi. Cut into 3 cm lengths. Lightly season both sides of the tuna with salt.

2

Heat the vegetable oil in a frying pan placed over medium heat. Stir-fry the negi for 2-3 minutes until tender. Push to the side and add the tuna to the pan. Lightly sear all sides for 1-2 minutes.

Advice

When both sides of the negi are brown, add the tuna and sauté briefly.

3

As soon as the tuna changes color, sprinkle with sake and two pinches of salt. Mix together with the negi and plate up. Garnish with yuzu pepper.