Savory Pan-Seared Tuna Steaks Recipe - Allrecipes.com
Savory Pan-Seared Tuna Steaks Recipe
  • READY IN 35 mins

Savory Pan-Seared Tuna Steaks

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    35 mins

Directions

  1. Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
  2. Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
  3. Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
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Footnotes

  • Cook's Note:
  • Can substitute brown sugar or honey, but I've tried all three and think the molasses is really the best. I don't measure the ginger root. I just cut probably 6 to 8 thin slices of ginger root and then mince. It makes a pile about as big as the two minced cloves of garlic. Can also substitute 1 teaspoon ginger powder, but the fresh ginger is much better. The marinade can be made the night before and placed in the refrigerator. In the morning, shake well (it will separate some because of the oils), and then place tuna steaks in a baggie with the marinade and refrigerate through the day, removing the bag from the fridge 20 minutes prior to cooking. This makes it an easy way to have a quick and very tasty dinner after a long work day with almost no effort that evening.
  • 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.
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Reviews More Reviews

Dec 01, 2013

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.

 
Mar 30, 2013

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.

 

6 Ratings

Jul 13, 2014

nope, I haven't tried it, yet. I can already see that it's tremendous. I've watched enough television cooking programs to know when a recipe is a winner. I've been buying nice sized Tuna "nuggets" about every week from my local fresh fish vendor and have looked for something EXACTLY like this!

 
Apr 13, 2014

I loved it... Subsituted lemon for kalamansi and molasses for honey ...

 

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Nutrition

  • Calories
  • 592 kcal
  • 30%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 42.3 g
  • 85%
  • Sodium
  • 1875 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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