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Savory Pan-Seared Tuna Steaks Recipe

Recipe by: meg_in_quebec

"These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook5 m
Ready In35 m

1Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
2Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
3Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Footnotes

Cook's Note:
Can substitute brown sugar or honey, but I've tried all three and think the molasses is really the best. I don't measure the ginger root. I just cut probably 6 to 8 thin slices of ginger root and then mince. It makes a pile about as big as the two minced cloves of garlic. Can also substitute 1 teaspoon ginger powder, but the fresh ginger is much better. The marinade can be made the night before and placed in the refrigerator. In the morning, shake well (it will separate some because of the oils), and then place tuna steaks in a baggie with the marinade and refrigerate through the day, removing the bag from the fridge 20 minutes prior to cooking. This makes it an easy way to have a quick and very tasty dinner after a long work day with almost no effort that evening.
Editor's Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Ingredients