I’ve reproduced the recipe here for future reference, but please do check out the website as there are some fantastic recipes there.
- Zest and juice of 1 lemon
- 3 clove garlic minced
- 2 Tbsp minced ginger root
- ¼ cup teriyaki sauce
- ¼ cup sesame oil
- ½ cup olive oil
- 1 tsp chili pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 3 Tbsp chopped cilantro
- 4 8oz yellowfin tuna steaks (1 ½" thick)
30 minutes to 2 hours before serving
- Mix all ingredients on the left (except tuna) in a non-reactive 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 zip loc 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 med-high heat.
- Remove tuna from the marinade and dry on paper towels.
- When the pan is hot, pour 2 Tbsp of 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. Sear 2.5 minutes on one side. Flip and sear 1.5 minutes on the other side. This will cook ¼" of tuna on each side and leave the rest rare. 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 desired doneness.
- Sprinkle the steaks with rosemary, pour the pan juices over them, or top with garlic herb butter, and serve.