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."
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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.
These were so moist and tender. Liked that they did not take long to sear. So very tasty!
Pretty, but just ok. The marinade was too tart.
So good! I didn't have fresh ginger or garlic cloves, so I used dried ginger powder and garlic powder. Hubby loved it!
I loved it... Subsituted lemon for kalamansi and molasses for honey ...
* 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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