Jazzy Jae’s Pan Seared Creole Tuna Steak with Orange/Ginger Sauce



2 tuna steaks

1 cup pulp free orange juice

1/2 cup light brown sugar

1 teaspoon ginger powder, or finely grated ginger

1 tablespoon low sodium soy sauce

1 teaspoon Dijon mustard

Creole seasoning (Konriko recommended)

1 tablespoon olive oil

1/2 teaspoon cornstarch


In a small pot, combine orange juice, brown sugar, ginger, soy sauce, cornstarch and mustard.  Bring to low boil while stirring.  Heat 4-5 minutes.  Sauce will thicken.  In a pan, heat oil until hot, almost smoking, but not burning.  Season tuna steaks with creole seasoning.  Pan sear steaks for 2-3 minutes each side or to your desired doneness.  Remove steaks from pan, plate, and drizzle sauce over steaks.  Serve hot.

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