tuna steaks

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Servs: 4  

I found this recipe on Helen Rennie's blog (http://www.helenrennie.com). It was her husband that came up with this culinary delight and I must say it is quite tasty.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Zest and juice of 1 lemon Zest and juice of 1 lemon
•   3 cloves of garlic minced 3 cloves of garlic minced
•   2 Tbsp minced ginger root 2 Tbsp minced ginger root
•   1/4 cup teriyaki sauce 1/4 cup teriyaki sauce
•   1/4 cup sesame oil 1/4 cup sesame oil
•   1/2 cup olive oil 1/2 cup olive oil
•   1 tsp chili pepper flakes 1 tsp chili pepper flakes
•   1/2 tsp salt 1/2 tsp salt
•   1/4 tsp black pepper 1/4 tsp black pepper
•   3 Tbsp chopped cilantro 3 Tbsp chopped cilantro
•   4 8oz yellowfin tuna steaks (1 1/2" thick) 4 8oz yellowfin tuna steaks (1 1/2" thick)

Instructions

1. Mix all ingredients on (except tuna) in a non-reactive bowl that is just big enough to hold the steaks in one layer.
2. Add the steaks and turn them to coat. They should be sitting very tightly in the bowl.
3. 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. Marinate for 30 minutes to 2 hours.
4. 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.
5. Set a large frying pan on med-high heat.
6. Remove tuna from the marinade and dry on paper towels. (I didnt dry them and it was fine)
7. When the pan is hot, pour 2 Tbsp of oil from the marinade into the skillet.
8. 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.
9. Sprinkle the steaks with rosemary, pour the pan juices over them, or top with garlic herb butter, and serve.

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