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Perfect Pan-Seared Tuna Steaks with Soy-Ginger Marinade

Two thick slices of perfectly seared tuna steak, rare in the center, covered in a dark glaze and black sesame seeds.
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Make restaurant-quality tuna steaks quickly using a simple pan-sear method and a flavorful Asian-inspired marinade.

Ingredients

Scale
  • 2 (6 ounce) tuna steaks, about 1 inch thick
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil, for searing
  • 1 teaspoon black sesame seeds (optional garnish)

Instructions

  1. In a shallow dish, whisk together the soy sauce, rice vinegar, grated ginger, minced 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. Do not marinate longer than 15 minutes, as the soy sauce can begin to cure the fish.
  3. Remove the tuna from the marinade and pat the steaks dry with paper towels. Discard the remaining marinade.
  4. Heat the olive 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 skillet. Sear for 1.5 to 2 minutes per side for rare to medium-rare. Adjust time based on your desired doneness.
  6. Remove the steaks from the pan. Sprinkle with black sesame seeds, if using. Let the steaks rest for 2 minutes before slicing against the grain.

Notes

  • For a medium sear, aim for an internal temperature of 125°F (52°C).
  • Serve these tuna steaks with a side of steamed broccoli or a fresh mango salsa.
  • If you prefer a stronger flavor, you can quickly whisk together 1 tablespoon of butter with 1 clove of minced garlic and drizzle it over the steaks after resting.

Nutrition

Find it online: https://delishdreams.com/tuna-steak-pan-seared-soy-ginger-marinade/