"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." — meg_in_quebec
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extra-virgin olive oil
Asian (toasted) sesame oil
cayenne pepper, or more to taste
thin slices fresh ginger, minced
1-inch-thick tuna steaks, thawed
I had to substitute balsamic vinegar for the soy sauce as I'm soy-intolerant, but this recipe turned out awesome! Quick, easy, great flavour.
Not my favorite. I have never made seared tuna before, but have really enjoyed the stuff I've had at restaurants. This recipe was not on par. I think it cooks the tuna for too long at too low a heat, so it ends up overcooked and tasting somewhat like canned tuna. We did not marinade the tuna for a whole 20 minutes (due to time constraints), but otherwise followed the recipe perfectly. I'm glad we didn't marinate it any longer, otherwise I think all we would have tasted is soy sauce. The marinade was very salty and really clung to the tuna steak. I would advise rinsing off the marinade thoroughly before cooking to avoid a too strong soy sauce flavor. Unfortunatly, I would actually just skip this recipe all together.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Pan-Seared Tuna Steaks
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 373
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