How to: Savory Pan-Seared Tuna Steaks

Savory Pan-Seared Tuna Steaks

These pan-seared tuna steaks are served medium-rare and taste fancy but are very easy to cook. A sprinkling of cracked black pepper is a good finisher for this dish. This makes for a quick and delicious dinner after a long day with almost no effort.

Recipes · Seafood · Fish · Tuna

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 35 mins

Additional Time: 20 mins

Servings: 2

Ingredients

Ingredients List

¼ cup soy sauce
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons Asian (toasted) sesame oil
2 teaspoons molasses
1 teaspoon cayenne pepper, or more to taste
6 thin slices fresh ginger, minced
2 cloves garlic, minced
2 1-inch-thick tuna steaks, thawed

Directions

Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
Place tuna steaks in a large resealable plastic bag or airtight container; pour marinade over steaks, coat with marinade, and seal. Marinate steaks at room temperature for 20 minutes.
Heat a nonstick pan over medium heat.
Remove steaks from marinade and discard any remaining marinade. Arrange steaks in the hot pan; gently shake the pan to avoid sticking. Cook for 1 1/2 minutes. Flip and cook 1 minute more.

Tips

The marinade can be made in a bowl the night before, covered, and refrigerated overnight. In the morning, shake marinade, pour it into a bag, add tuna steaks, squeeze out excess air, and seal the bag. Refrigerate through the day, removing the bag from the refrigerator 20 minutes before cooking.

You may substitute brown sugar or honey, but I've tried all three and think molasses is the best. You may also substitute 1 teaspoon ginger powder, but fresh ginger is much better.

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.

Nutrition Facts (per serving)

Nutrition Facts