Savory Pan-Seared Tuna Steaks
These marinated tuna steaks, served rare, 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.
Recipe Summary test
Can substitute brown sugar or honey, but I've tried all three and think the molasses is really the best. I don't measure the ginger root. I just cut probably 6 to 8 thin slices of ginger root and then mince. It makes a pile about as big as the two minced cloves of garlic. Can also substitute 1 teaspoon ginger powder, but the fresh ginger is much better. The marinade can be made the night before and placed in the refrigerator. In the morning, shake well (it will separate some because of the oils), and then place tuna steaks in a baggie with the marinade and refrigerate through the day, removing the bag from the fridge 20 minutes prior to cooking. This makes it an easy way to have a quick and very tasty dinner after a long work day with almost no effort that evening.
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.