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Savory Pan-Seared Tuna Steaks

Savory Pan-Seared Tuna Steaks

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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.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 42.3 g
  • 85%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1875 mg
  • 75%

Based on a 2,000 calorie diet

Directions

  1. Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
  2. Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
  3. 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).
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Reviews

smalltownmom
6
12/1/2013

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.

ilikefood
1
3/30/2013

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.

Abbey Thornton
0
12/5/2014

So good! I didn't have fresh ginger or garlic cloves, so I used dried ginger powder and garlic powder. Hubby loved it!