Tuna is always a win-win option. Always tasty, and this option is also very fast. It is worth remembering only one “but” about tuna - if it has been frozen, it should be thawed slowly (overnight in the refrigerator, for example), and before cooking, take it out of the refrigerator beforehand and let it stand so that the meat becomes room temperature.
By preparing cold frozen tuna, you run the risk that it will either be dry or fall apart. And dense elastic fish meat at room temperature is what you need.
- Tuna steaks
- 6-7 tbsp soy sauce
- 1 tbsp freshly grated ginger
- 5-6 cloves of garlic
- juice of 1/2 lime or lemon
- olive oil
Marinate the meat with soy sauce, freshly grated ginger, lime juice and slightly crushed garlic cloves. Sprinkle with olive oil and send to the refrigerator for at least 20 minutes.
Heat the pan strongly (preferably grill) and fry the steak for 2 minutes on each side. It turns out semi-raw inside. Like fried — add another 2-3 minutes.
Marinate the meat with soy sauce, freshly grated ginger, lime juice and slightly crushed garlic cloves. Sprinkle with olive oil and send to the refrigerator for at least 20 minutes.
Heat the pan strongly (preferably grill) and fry the steak for 2 minutes on each side. It turns out semi-raw inside. Like fried — add another 2-3 minutes.
