Seared Tuna with Miso Orange Reduction, Sesame Blistered Green Beans, Wasabi Mashed Cauliflower


The most likely second runner up to all my taco posts, are the tuna ones. Since dining together as a family is unpredictable and less often than desired, I enjoy putting in the extra effort to make our dinners together as special as I can. To elevate this dinner, I served it with a nice bottle of Sake, which honestly was more for me than anyone else. This recipe sounds more complicated than it is and if you don’t have time to fool around with reducing a glaze feel free to skip it altogether or use your favorite premade preference to accompany the tuna.

Seared Tuna with Miso Orange Reduction


1 large fresh Tuna Steak

1 cup of Orange Juice

1 tablespoon Hoisin sauce

1 tablespoon White Miso paste

1 tab of butter

1 tsp Toasted Sesame Oil

Salt and Pepper to taste


In a small mixing bowl, whisk together the orange juice, miso paste, and hoisin sauce. Add the sauce to a small saucepan and bring to a boil over a medium high flame. Turn the flame to low and continue to simmer until sauce has reduced to desired consistency. Salt and pepper to taste. Set aside. Evenly coat the tuna steak in the Toasted Sesame oil on all sides. Salt and pepper. Set aside. Over a med high flame, heat a nonstick skillet until it is searing hot. Once hot, sear the tuna on each side for 3 to 4 minutes for medium rare, longer for medium to well done. Set the tuna aside and allow it to rest at least 5 minutes. Serve the tuna sliced with the miso orange reduction.

Sesame Blistered Green Beans


about 2 cups fresh Green Beans, trimmed

about 1 tablespoon Toasted Sesame Oil

1/4 teaspoon Red Pepper flakes

1 tablespoon Sesame Seeds

Salt and Pepper to taste


Preheat oven to 425 degrees. In a shallow casserole or baking dish, toss the green beans with the oil, red pepper flakes, sesame seeds, salt and pepper until well coated. Place in the oven and roast until the green beans are blistered 10 to 20 minutes. Remove from oven and adjust seasoning as desired. Serve immediately.

Wasabi Mashed Cauliflower


1 head of Cauliflower, cored and trimmed

2 tablespoons Wasabi powder, or to taste

1 tab of butter

Salt and Pepper to taste


Over a high flame, add enough water to a soup pot to completely submerge the cauliflower florets. Bring to a boil. Continue boiling until the cauliflower is very tender. Turn off the flame, drain the florets in a colander, then add back to the soup pot. Over a low flame, add the butter, wasabi powder, salt and pepper. Mash the cauliflower with a potato masher then continue to cook until the cauliflower mash has thickened to desired consistency. Adjust seasonings as needed. Serve immediately.

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