Print

Print Recipe

Quick and easy pan-seared tuna steak with a sesame-soy marinade and a rare center.

Ingredients

Scale
  • 60 ml water
  • 30 ml lemon juice
  • 60 ml soy sauce
  • 45 ml sesame oil
  • 1 tsp cardamom
  • 1 tsp thyme
  • ½ tsp black pepper
  • 1 clove garlic, minced
  • 113 g fresh tuna steaks

Instructions

  1. Whisk water, lemon juice, soy sauce, sesame oil, cardamom, thyme, black pepper, and minced garlic in a small bowl to make the marinade.
  2. Taste the marinade and adjust seasoning until bright and balanced.
  3. Place tuna steaks in a large zip-lock bag or shallow dish and pour the marinade over to coat.
  4. Seal the bag or cover the dish and turn the tuna to coat; marinate for 20–30 minutes (no longer than 30 minutes).
  5. Heat a heavy skillet (cast iron preferred) over medium-high until hot.
  6. Add a small drizzle of oil to the heated pan to prevent sticking.
  7. Remove tuna from the marinade and let excess drip off, but do not blot dry.
  8. Place the tuna in the pan and sear for about 2 minutes on the first side.
  9. Flip the tuna, brush a little leftover marinade on top, and sear the second side for about 2 minutes.
  10. Pull the tuna off the heat when the internal temperature reaches about 52°C (125°F).
  11. Let the tuna rest for 2 minutes before slicing or serving.

Notes

Use sushi-grade tuna for best results; it is meant to be eaten rare and tastes better., Heat the pan before adding oil to help prevent sticking and burning., Do not walk away during searing; two minutes per side is critical to keep the tuna rare inside., Resting tuna after cooking keeps the juices inside, improving juiciness and texture., Avoid marinating tuna for more than 30 minutes to prevent mushiness and overly acidic flavor., Allow excess marinade to drip off before searing to avoid burnt spots.

Nutrition

Find it online: https://cookingcrumbs.com/gordon-ramsay-tuna-steak-recipe/