Asian Tuna Steak
I’m in love with Asian flavors. The saltiness from soy sauce, and that warm feel that ginger gives when it touches your tongue, is like a kiss from the food angels. This tuna steak will blow you away. Now that it is the 9 days and you can’t have fleishegs anyway, give this recipe a try. You might never want to go back to eating regular steak. Serve with a side of rice, or on a bed of greens… so now get cooking by all means.
¼ cup soy sauce
¼ cup teriyaki sauce
¼ cup olive oil + 1 Tablespoon - divided
3 cubes frozen garlic
2 teaspoons lemon juice – freshly squeezed
½ teaspoon black pepper
1 teaspoon fresh ginger – optional
2 – 4 thick slices fresh tuna
1) In a large Ziploc bag, combined all the ingredients besides for 1 Tablespoon oil. Add the tuna and marinate in fridge for 2 hours.
2) Remove tuna from marinade, and using a paper towel pat the steaks dry. Set aside.
3) Heat 8” skillet over medium heat, add 1 Tablespoon oil and allow to come to full heat. Remove the skillet from the flame and quickly place 2 tuna steaks into the hot pan. Place the skillet back on the heat and sear the tuna for 2 – 3 minutes. Lower the heat and flip the steaks and cook for another 3 minutes. Remove from heat and set aside.
4) Wait 5 minutes to allow the tuna to rest before cutting.
*Garnish with thinly sliced jalapenos and some lemon zest for that final touch