Tuna is always a winning choice — delicious and incredibly quick to prepare. However, one key rule about tuna is to handle it carefully if it’s been frozen. Always defrost it slowly, preferably overnight in the refrigerator, and let it come to room temperature before cooking.
Cooking tuna straight from frozen or while it’s still cold can result in dry or crumbly meat. Room-temperature tuna ensures the firm, tender texture you're aiming for.
- Tuna steaks
- 6-7 tbsp. soy sauce
- 1 tbsp. freshly grated ginger
- 5–6 garlic cloves
- juice of 1/2 lime or lemon
- olive oil
Marinate the tuna in soy sauce, freshly grated ginger, lime juice, and slightly crushed garlic cloves. Drizzle with olive oil and refrigerate for at least 20 minutes.
Heat a pan (preferably a grill pan) until very hot and sear the steaks for 2 minutes on each side. This will leave the center rare. If you prefer it fully cooked, add another 2–3 minutes per side.
Marinate the tuna in soy sauce, freshly grated ginger, lime juice, and slightly crushed garlic cloves. Drizzle with olive oil and refrigerate for at least 20 minutes.
Heat a pan (preferably a grill pan) until very hot and sear the steaks for 2 minutes on each side. This will leave the center rare. If you prefer it fully cooked, add another 2–3 minutes per side.
