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
- 0.25 cups soy sauce
- 0.25 cups extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Asian , toasted
- 2 teaspoons molasses
- 1 teaspoon cayenne pepper , or more to taste
- 6 thins slices fresh ginger , minced
- 2 cloves garlic , minced
- 2 1-inch-thick tuna steaks , thawed
Instructions
-
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 plastic bag or airtight container; pour marinade over steaks, coat with marinade, and seal. Marinate steaks at room temperature for 20 minutes.
-
3
Heat a nonstick pan over medium heat.
-
4
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.
Nutrition Facts
Per serving
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