Savory Pan Seared Tuna Steaks
Ingreadient
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¼ cup soy sauce
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¼ cup extra-virgin olive oil
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2 tablespoons lemon juice
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2 teaspoons Asian (toasted) sesame oil
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2 teaspoons molasses
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1 teaspoon cayenne pepper, or more to taste
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6 thin slices fresh ginger, minced
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2 cloves garlic, minced
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2 1-inch-thick tuna steaks, thawed
Direction
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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 plastic bag or airtight container; pour marinade over steaks, coat with marinade, and seal. Marinate steaks at room temperature for 20 minutes.
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Heat a nonstick pan over medium heat.
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Remove steaks from marinade and discard any remaining marinade. Arrange steaks in the hot pan; gently shake the pan to avoid sticking. Cook for 1 1/2 minutes. Flip and cook 1 minute more.
