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.
Ingredients
- soy sauce: 0.25 cup
- extra-virgin olive oil: 0.25 cup
- lemon juice: 2 Tbsp
- Asian (toasted) sesame oil: 2 tsp
- molasses: 2 tsp
- cayenne pepper: 1 tsp (to taste)
- thin slices fresh ginger: 6 piece (minced)
- garlic: 2 clove (minced)
- 1-inch-thick tuna steaks: 2 piece (thawed)
Metric Conversion
Stages of cooking
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Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
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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.
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Heat a nonstick pan over medium heat.
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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.
