Savory Pan-Seared Tuna Steaks

These pan-fried tuna steaks are served rare and 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. The marinade can be made the night before and refrigerated overnight. In the morning, shake marinade to re-emulsify and pour it into a bag with the tuna steaks. Refrigerate through the day, removing the bag from the refrigerator 20 minutes before cooking. This makes for a quick and delicious dinner after a long work day with almost no effort that evening.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 592 Calories

Ingredients

• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• ¼ cup soy sauce
• 2 teaspoons molasses
• ¼ cup extra-virgin olive oil
• 2 teaspoons Asian (toasted) sesame oil
• 1 teaspoon cayenne pepper, or more to taste
• 6 thin slices fresh ginger, minced
• 2 1-inch-thick tuna steaks, thawed

Recipe Instructions

Step 1

Mix together soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic in a bowl.

Step 2

Place tuna steaks in a large resealable plastic bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.

Step 3

Heat a nonstick pan over medium heat.

Step 4

Remove steaks from marinade and arrange in the hot pan; gently shake the pan to avoid sticking. Cook for 1 1/2 minutes. Flip and cook until desired doneness is reached, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium-rare.