Tuna Steaks
Zest and juice of 1 lemon
3 cloves garlic minced
2 Tbsp minced ginger root
1/4 cup teriyaki sauce (= soy sauce, honey & rice vinegar)
1/4 cup sesame oil
1/2 cup olive oil
1 tsp chili pepper flakes or ground
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp chopped cilantro
2-4 yellow fin tuna steaks (at least 3/4" thick)
Marinade (30 minutes to 2 hours before serving)
Mix all ingredients, except the tuna, in a non-reactive (ie. ceramic or glass) bowl.
Fit the steaks into a pan where the sit tightly close to each other and the sides.
Pour in the marinade and flip over the steaks a few times to coat them.
If you don't have the bowl of appropriate size, just pour the marinade into a large zip loc freezer bag, add the steaks, squeeze all the air out and close the bag.
If marinating only for 30 minutes leave the fish at room temperature.
If marinating longer than that, keep it in the fridge removing to room temperature 30 minutes before cooking.
Set a large frying pan on med-high heat.
Remove tuna from the marinade and dry on paper towels.
When the pan is hot, pour 2 Tbsp of oil from the marinade into the skillet.
Add tuna steaks to a pan. Shake the pan couple of times so that steaks don't stick. Sear 2.5 minutes on one side. Flip and sear 1.5 minutes on the other side. This will cook 1/4" of tuna on each side and leave the rest rare. If you like your tuna more cooked through, cover the pan, turn down the heat to medium and cook flipping the steaks half way until desired doneness.
Save the marinade and thicken into a sauce with cornstarch & water over high heat or use as saute sauce for chard/kale.
modified from here: http://www.helenrennie.com/recipes/fish/grilled_tuna.html
3 cloves garlic minced
2 Tbsp minced ginger root
1/4 cup teriyaki sauce (= soy sauce, honey & rice vinegar)
1/4 cup sesame oil
1/2 cup olive oil
1 tsp chili pepper flakes or ground
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp chopped cilantro
2-4 yellow fin tuna steaks (at least 3/4" thick)
Marinade (30 minutes to 2 hours before serving)
Mix all ingredients, except the tuna, in a non-reactive (ie. ceramic or glass) bowl.
Fit the steaks into a pan where the sit tightly close to each other and the sides.
Pour in the marinade and flip over the steaks a few times to coat them.
If you don't have the bowl of appropriate size, just pour the marinade into a large zip loc freezer bag, add the steaks, squeeze all the air out and close the bag.
If marinating only for 30 minutes leave the fish at room temperature.
If marinating longer than that, keep it in the fridge removing to room temperature 30 minutes before cooking.
Set a large frying pan on med-high heat.
Remove tuna from the marinade and dry on paper towels.
When the pan is hot, pour 2 Tbsp of oil from the marinade into the skillet.
Add tuna steaks to a pan. Shake the pan couple of times so that steaks don't stick. Sear 2.5 minutes on one side. Flip and sear 1.5 minutes on the other side. This will cook 1/4" of tuna on each side and leave the rest rare. If you like your tuna more cooked through, cover the pan, turn down the heat to medium and cook flipping the steaks half way until desired doneness.
Save the marinade and thicken into a sauce with cornstarch & water over high heat or use as saute sauce for chard/kale.
modified from here: http://www.helenrennie.com/recipes/fish/grilled_tuna.html