Make restaurant-quality tuna steaks quickly using a simple soy-ginger marinade. This recipe focuses on achieving a perfect sear for a healthy, flavorful weeknight dinner.
Author:kate
Prep Time:15 min
Cook Time:5 min
Total Time:20 min
Yield:2 servings 1x
Category:Dinner
Method:Pan Searing
Cuisine:Asian-Inspired
Diet:Low Fat
Ingredients
Scale
2 (6-ounce) tuna steaks, about 1 inch thick
1/4 cup low-sodium soy sauce
2 tablespoons fresh ginger, grated
1 tablespoon honey
1 teaspoon sesame oil
1 clove garlic, minced
1 tablespoon high-heat cooking oil (like avocado or canola)
Optional: Sesame seeds for garnish
Instructions
In a shallow dish, whisk together the soy sauce, grated ginger, honey, sesame oil, and minced garlic to create the marinade.
Place the tuna steaks in the marinade, turning to coat both sides. Let them marinate for 10 to 15 minutes. Do not marinate longer than 20 minutes, as the soy sauce can begin to cure the fish.
Remove the tuna steaks from the marinade, letting excess drip off. Discard the remaining marinade. Pat the steaks dry with paper towels.
Heat the high-heat cooking oil in a heavy skillet (cast iron works well) over medium-high heat until the oil shimmers.
Carefully place the tuna steaks in the hot skillet. Sear for 1.5 to 2 minutes per side for rare to medium-rare (the center should remain pink). Adjust time based on your desired doneness.
Remove the tuna steaks from the skillet. Let them rest on a cutting board for 3 minutes before slicing.
Slice the tuna against the grain, sprinkle with sesame seeds if using, and serve immediately.
Notes
For a blackened crust, mix 1 tablespoon of paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of black pepper. Rub this mixture onto the dry steaks before searing instead of using the marinade.
If you prefer grilling, preheat your grill to high heat and oil the grates well. Grill for 1.5 to 2 minutes per side.
This tuna pairs well with steamed rice or a simple mixed greens salad.