Tuna Steak
Let me start off by saying that I am not a huge seafood fan. In fact, I dislike probably about 99% of all seafood and do not eat it. This Teriyaki Tuna Steak is officially the 1% that I will eat because it is so yummy and doesn’t have that “fishy” taste to it. I had never made fish at home before I made this, and my husband for sure was skeptical as he isn’t a seafood fan either. It was totally unwarranted though because this Teriyaki Tuna was so good we both cleaned our plates, and it has since become a regular in our meal rotation!
Teriyaki Tuna Steaks
: Emily
: Entree
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:
:
: 4
Ingredients
- 4 8oz Yellowfin tuna steaks (about 1½” thick)
- 3 cloves of garlic, minced
- Zest and juice of 1 lemon
- ¼ cup teriyaki sauce
- ¼ cup sesame oil
- ½ cup olive oil
- 1 tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Mix all the ingredients, except for the tuna, in a large Ziploc bag.
- Add the steaks and turn to coat them, squeeze out all the air and close the bag.
- Marinade for 30 minutes to 2 hours before serving.
- If marinating for only 30 minutes leave the fish at room temperature. If marinating for more than 30 minutes keep the fish in the refrigerator removing to room temperature 30 minutes prior to cooking.
- Set a large frying pan on medium heat.
- Coat the pan with 2 tbsp of oil from the marinade
- Add tuna steaks to the pan
- Cook for 5 minutes on one side. Flip and cook for 5 minutes on the other side.
- If you want rare steaks turn the heat to med-high and sear the tuna on one side for 2.5 minutes, flip and sear the other side for an additional 1.5 minutes.
