Tahitian Vanilla Tuna

This island-style preparation pairs the delicate aroma of real vanilla bean with meaty, quick-seared tuna steaks, rounded by a silky sauce and bright citrus. Inspired by French-Polynesian kitchens, the method balances ocean richness with floral sweetness and gentle acidity, creating a restaurant-level plate you can make at home without fuss.

Ingredients

• 2 (about 6 oz each) tuna steaks
• 1 whole vanilla bean (split and seeds scraped)
• 1 cup coconut milk
• 1 medium lime (zest and juice)
• 1-inch knob ginger, finely grated
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon sea salt, plus more to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons chopped cilantro
• Cooked jasmine rice, for serving

Before you start

Pat the tuna steaks dry and keep them chilled. Split the vanilla bean lengthwise and scrape the seeds with the back of a knife. Finely prep the aromatics so they melt seamlessly into the sauce.

Make the marinade and sauce base

1. In a bowl, whisk the seeds from the vanilla bean with the coconut milk, the zest and juice of the lime, the grated ginger, minced garlic, chopped shallot, soy sauce, and brown sugar until smooth and fragrant.
2. Season the tuna steaks lightly with sea salt and a touch of black pepper, then place them in a shallow dish. Pour just enough of the mixture to coat the surface. Marinate for 20–30 minutes in the refrigerator. Reserve the remaining mixture in a separate container for the sauce.

Sear

1. Heat a skillet over medium-high with the olive oil. Wipe excess marinade from the tuna steaks so they sear cleanly.
2. Lay the tuna steaks in the hot pan and sear for about 60–90 seconds per side for a deep crust and rare center, or extend to your preferred doneness.
3. Add the butter in the last moments and baste the tuna steaks briefly. Transfer to a warm plate to rest for 3 minutes.

Finish the vanilla-coconut pan sauce

1. Return the skillet to medium. Pour in the reserved mixture and bring to a gentle simmer, stirring to lift the browned bits. Reduce until glossy and lightly thick, about 3–5 minutes.
2. Taste and adjust with a pinch of sea salt or more lime juice as desired.

Plate and garnish

1. Spoon some sauce onto each plate, set the sliced tuna steaks on top, and finish with more sauce to taste.
2. Shower with chopped cilantro and serve alongside fluffed jasmine rice.

Cook's notes

• For a classic contrast, keep the center of the tuna steaks ruby by limiting pan time to about 60–90 seconds per side.
• Scraping the vanilla bean thoroughly ensures those tiny specks perfume the whole sauce.
• If the sauce thickens too much, whisk in a spoon of coconut milk to loosen.

How to enjoy

Eat immediately while the crust on the tuna steaks is crisp and the sauce is warm and silky. A forkful that includes a bit of jasmine rice, a slice of tuna steaks, a spoon of sauce, and a sprinkle of cilantro captures the balanced flavor the dish is known for.