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Quick Soy-Ginger Seared Tuna Steaks

Two thick slices of perfectly seared tuna steak, rare in the center, topped with a dark, shiny glaze.
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Make restaurant-quality seared tuna steaks in under 20 minutes using a simple soy-ginger marinade.

Ingredients

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  • 2 (6-ounce) tuna steaks, about 1 inch thick
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon high-heat cooking oil (like avocado or canola)
  • Optional: Black sesame seeds for garnish

Instructions

  1. In a shallow dish, whisk together the soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil to create the marinade.
  2. Place the tuna steaks in the marinade, turning to coat both sides. Let them marinate for 10 minutes at room temperature. Do not marinate for longer than 15 minutes, as the soy sauce can start to cure the fish.
  3. Remove the tuna from the marinade, wiping off any excess liquid with a paper towel. Discard the remaining marinade.
  4. Heat the high-heat cooking oil in a heavy skillet (cast iron works well) over medium-high heat until the oil shimmers.
  5. Carefully place the tuna steaks in the hot pan. Sear for 1.5 to 2 minutes per side for rare to medium-rare (the preferred doneness for tuna). Adjust time slightly for thicker steaks or your desired doneness.
  6. Remove the tuna from the pan. If desired, sprinkle the edges with black sesame seeds.
  7. Let the tuna rest for 3 minutes before slicing against the grain. Serve immediately.

Notes

  • For grilling, preheat your grill to high heat. Oil the grates well and cook for 1.5 to 2 minutes per side.
  • To achieve a blackened crust, lightly press the tuna into a mix of paprika, black pepper, onion powder, and garlic powder before searing.
  • Serve with sliced avocado or a simple side of steamed green beans for a complete meal.

Nutrition

Find it online: https://tasteportfolio.com/tuna-steak-quick-soy-ginger-seared-recipe/