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

prep:
10 mins
cook:
5 mins
additional:
20 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Cook's Note:

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.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

592 calories; protein 42.3g 85% DV; carbohydrates 11.5g 4% DV; fat 41.4g 64% DV; cholesterol 65.2mg 22% DV; sodium 1874.6mg 75% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2013
I had to substitute balsamic vinegar for the soy sauce as I'm soy-intolerant, but this recipe turned out awesome! Quick, easy, great flavour. Read More
(14)

Most helpful critical review

Rating: 2 stars
03/31/2013
Not my favorite. I have never made seared tuna before, but have really enjoyed the stuff I've had at restaurants. This recipe was not on par. I think it cooks the tuna for too long at too low a heat, so it ends up overcooked and tasting somewhat like canned tuna. We did not marinade the tuna for a whole 20 minutes (due to time constraints), but otherwise followed the recipe perfectly. I'm glad we didn't marinate it any longer, otherwise I think all we would have tasted is soy sauce. The marinade was very salty and really clung to the tuna steak. I would advise rinsing off the marinade thoroughly before cooking to avoid a too strong soy sauce flavor. Unfortunatly, I would actually just skip this recipe all together. Read More
(7)
62 Ratings
  • 5 star values: 46
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/01/2013
I had to substitute balsamic vinegar for the soy sauce as I'm soy-intolerant, but this recipe turned out awesome! Quick, easy, great flavour. Read More
(14)
Rating: 4 stars
06/11/2015
My husband and I really enjoyed this and he doesn't often care for seafood. It was really quick and all ingredients were on hand. If you are like me and prefer your tuna medium rare cook as the recipe suggests. My husband likes it a bit more well-done so we just put his back on the heat. (But keep in mind if you let your tuna sit/rest 3 to 5 minutes off of the stovetop it will continue to cook a bit more from its own internal heat. That way you can be assured that it won't get dry from overcooking which is always a concern with seafood.) This recipe is a keeper. It's the second time I've made it this month. Read More
(10)
Rating: 2 stars
03/30/2013
Not my favorite. I have never made seared tuna before, but have really enjoyed the stuff I've had at restaurants. This recipe was not on par. I think it cooks the tuna for too long at too low a heat, so it ends up overcooked and tasting somewhat like canned tuna. We did not marinade the tuna for a whole 20 minutes (due to time constraints), but otherwise followed the recipe perfectly. I'm glad we didn't marinate it any longer, otherwise I think all we would have tasted is soy sauce. The marinade was very salty and really clung to the tuna steak. I would advise rinsing off the marinade thoroughly before cooking to avoid a too strong soy sauce flavor. Unfortunatly, I would actually just skip this recipe all together. Read More
(7)
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Rating: 5 stars
01/17/2015
These were so moist and tender. Liked that they did not take long to sear. So very tasty! Read More
(4)
Rating: 5 stars
10/12/2016
Marinade was delicious and perfect for 2 steaks that were about inch and a half thick. I followed exactly. Seared steaks 4 minutes on the grill on each side. Then garnished the with fresh cut scallions cilantro and rolled the sides in black and white sesame seeds. Highly recommend! Read More
(2)
Rating: 5 stars
04/13/2014
I loved it... Subsituted lemon for kalamansi and molasses for honey... Read More
(2)
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Rating: 2 stars
05/24/2015
Marinade was too sour. Maybe less lemon juice and some sugar would have improved this dish. Read More
(1)
Rating: 5 stars
02/15/2016
Yum. I didn't have molasses but didn't miss it. Read More
(1)
Rating: 3 stars
01/19/2015
Pretty but just ok. The marinade was too tart. Read More