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."


35 m servings 592 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • 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

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  • Prep

  • Cook

  • Ready In

  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).


  • 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.
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Your rating



  1. 14 Ratings


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.

These were so moist and tender. Liked that they did not take long to sear. So very tasty!

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 ...

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 ...

Marinade was too sour. Maybe less lemon juice and some sugar would have improved this dish.

Dish was awesome!

Tried this as a last minute sunday treat and wow was I blown away! Sooo good!

Pretty, but just ok. The marinade was too tart.

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