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Tuna Steaks with Spicy HoneyBell Sauce

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  • 3 tablespoons sesame oil (divided)
  • 3 tablespoons peanut oil (divided)
  • 6 scallions (thinly sliced, white (green parts reserved for garnish))
  • 1 tablespoon peeled and grated fresh ginger
  • 1 jalapeño or serrano chile (stemmed and finely chopped (seeding optional))
  • 1 cup Harry & David HoneyBell juice
  • Rind of one Harry & David HoneyBell
  • ½ cup Harry & David Oregold Peach Jam
  • cup soy sauce
  • ½ cup sesame seeds
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon kosher salt (or to taste)
  • Four 5-ounce Harry & David Maldives Tuna Steaks


  • In a medium saucepan set over medium heat, add 2 tablespoons of the sesame oil and 2 tablespoons of the peanut oil and heat until shimmering.
  • Add the scallions, ginger and chile and cook, stirring occasionally, until completely softened and fragrant, about 3-4 minutes.
  • Add the HoneyBell juice, HoneyBell rind, apricot jam and soy sauce, and using a whisk or a spatula, stir to incorporate.
  • Simmer until the mixture takes on a light syrup consistency, about 10 minutes. Remove from the heat.
  • Place the sesame seeds, ground black pepper and salt on a plate and using your fingers, toss to combine.
  • Working with one tuna steak at a time, place the tuna steaks in the mixture, pressing gently and turning so that all sides are entirely covered in the mixture. Set aside.
  • In a large skillet or cast-iron pan, add the remaining tablespoon of peanut oil and the remaining tablespoon of sesame oil, and heat over medium-high heat until shimmering.
  • Add the tuna steaks and sear until browned on each side, about 1 minute per side.
  • Remove from the pan and set on a chopping board.
  • Meanwhile, spoon a generous amount of the Spicy HoneyBell Sauce onto each plate, or platter if serving family style.
  • Using a sharp knife, thinly slice the tuna and place on top of the sauce.
  • Garnish with the reserved scallions and serve immediately.


[embedyt] https://www.youtube.com/watch?v=BgT16EQt8mQ[/embedyt]
Author: Pati Jinich
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