- Zest and juice of 1/2 lemon
- 1 clove garlic minced
- 1/2 Tbsp minced ginger root
- 1 Tbsp Organic Soya sauce
- 1 Tbsp cup sesame oil
- 1/4 cup extra virgin olive oil
- 1/2 tsp chili pepper flakes
- pinch of sea salt
- pinch of black pepper
- 3 Tbsp chopped cilantro
- 1 tuna steak
Marinade (30 minutes to 2 hours before serving)
Mix all ingredients except tuna in a glass bowl that is just big enough to hold the steaks in one layer.
Add the steaks and turn them to coat. They should be sitting very tightly in the bowl.
If you don't have the bowl of appropriate size, just pour the marinade into a large freezer bag, add the steaks, squeeze all the air out and close the bag.
If marinating only for 30 minutes leave the fish at room temperature.
If marinating longer than that, keep it in the fridge removing to room temperature 30 minutes before cooking.
Set a large frying pan on high heat.
Remove tuna from the marinade and dry on paper towels.
When the pan is hot, pour oil from the marinade into the skillet.
Add tuna steaks to a pan. Shake the pan couple of times so that steaks don't stick. Brown 4 minutes on one side. Flip and sear 3 minutes on the other side. This will cook tuna on each side and leave the rest juicy. If you like your tuna more cooked through, cover the pan, turn down the heat to medium and cook flipping the steaks half way until cooked to your liking.
Sprinkle the steaks with fresh rosemary, pour the pan juices over them, or top with garlic, lemon and butter, and serve.