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very easy
Prep Time
10 mins
Total Time
25 mins


1 Ib
tuna steaks, thawed (2 to 3 steaks)
500 g
¼ tsp
each kosher salt and pepper
1 mL
¾ cup
Compliments Vegetable Broth
175 mL
1 tbsp
white miso paste
15 mL
1 tbsp
canola oil
15 mL
¼ cup
cold Compliments Unsalted Butter
60 mL
1 cup
kimchi, coarsely chopped
250 mL
2 tbsp
thinly sliced green onions
30 mL
4 sheets
roasted seaweed snacks, crumbled


Step 1

Pat tuna steaks dry with paper towels, then sprinkle both sides with salt and pepper. Cover and let sit at room temperature for 20 to 30 min.

Step 2

Meanwhile, stir broth with miso paste until miso dissolves. Set aside.

Step 3

Heat oil in a large cast iron skillet over medium heat. Sear tuna steaks until an instant-read thermometer inserted into thickest part of tuna steak registers 70°C (158°F). Transfer tuna steaks to a cutting board and let rest for 5 min.

Step 4

Meanwhile, pour miso broth into same pan over medium heat. Simmer until broth reduces by one-third, 1 to 2 min. Stir butter into broth until smooth and slightly thickened. Remove pan from heat and stir in kimchi.

Step 5

Slice tuna steaks and transfer to clean plates or a platter. Spoon kimchi butter sauce around tuna. Garnish with green onions and crumbled seaweed just before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
21 g
Saturated Fat:
9 g
5 g
1 g
2 g
75 mg
28 g
670 mg
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