These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.

Savory Pan-Seared Tuna Steaks

soy sauce

olive oil

lemon juice

Asian (toasted) sesame oil

molasses

cayenne pepper,

ginger,

garlic,

tuna

Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.


Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.


Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).


I had to substitute balsamic vinegar for the soy sauce as I'm soy-intolerant, but this recipe turned out awesome! Quick, easy, great flavour.

My husband and I really enjoyed this, and he doesn't often care for seafood.  It was really quick and all ingredients were on hand.  If you are like me and prefer your tuna medium rare, cook as the recipe suggests.  My husband likes it a bit more well-done, so we just put his back on the heat.  (But keep in mind, if you let your tuna sit/rest 3 to 5 minutes off of the stovetop, it will continue to cook a bit more from its own internal heat.  That way you can be assured that it won't get dry from overcooking, which is always a concern with seafood.)  This recipe is a keeper.  It's the second time I've made it this month.

Not my favorite. I have never made seared tuna before, but have really enjoyed the stuff I've had at restaurants. This recipe was not on par. I think it cooks the tuna for too long at too low a heat, so it ends up overcooked and tasting somewhat like canned tuna. We did not marinade the tuna for a whole 20 minutes (due to time constraints), but otherwise followed the recipe perfectly. I'm glad we didn't marinate it any longer, otherwise I think all we would have tasted is soy sauce. The marinade was very salty and really clung to the tuna steak. I would advise rinsing off the marinade thoroughly before cooking to avoid a too strong soy sauce flavor. Unfortunatly, I would actually just skip this recipe all together.

These were so moist and tender.  Liked that they did not take long to sear.  So very tasty!

I loved it... Subsituted lemon for kalamansi and molasses for honey ...

Marinade was delicious and perfect for 2 steaks that were about inch and a half thick.   I followed exactly.   Seared steaks 4 minutes on the grill on each side.   Then garnished the, with fresh cut scallions, cilantro, and rolled the sides in black and white sesame seeds.    
Highly recommend !

Marinade was too sour. Maybe less lemon juice and some sugar would have improved this dish.

Yum.  I didn't have molasses but didn't miss it.

My entire family really enjoyed this recipe.  I had to use gluten free soy sauce as some family members are gluten intolerant.  Quick and easy.

This was excellent, I marinated for 30 next time I'm gonna try 45 maybe even longer for more flavor, really hot pan to caramelize, and don't over cook

This was an excellent combination of sweet, astringent and spicy! Didn’t change a thing. Be aware, though - if you don’t like your tuna REALLY rare, you’ll need to increase the cooking times.

This was a great recipe. I was nervous about cooking it bc I'm a novice with fish. I followed the recipe exactly as stated except I changed the way I cooked it. I used a non-stick pan, 2 TBSP of vegetable oil and waited until the oil was hot before I put the steaks on. I cooked for 2 mins on one side and 1.5 mins on the other. I served with sautéed sugar snap peas and sake. It was a great dinner. The marinade made a nice caramel color on the outside. The flavors were great. I used a previously frozen non sushi grade steak. There was no "fishy" flavor and the inside was pink. Will try again. Thank you!

Loved this recipe...quick to make with ingredients readily available in my pantry.  I eliminated the cayenne pepper (allergic to it) with no loss of flavor.  The tuna was pink in the center and just perfect!  Definitely will make this again.

I make this regularly, but add more garlic. It is one of my favorites

Tried this as a last minute sunday treat and wow was I blown away! Sooo good!

Tasted like other tuna recipes we've tried, nothing special. You couldn't get the flavor from the ginger or the sesame oil to hit the taste buds like it should.  Won't make again.

I forgot to take a picture of it but it was absolutely awesome! Even my 14 year old enjoyed it! I would definitely make this again.

So good! I didn't have fresh ginger or garlic cloves, so I used dried ginger powder and garlic powder. Hubby loved it!

I pretty much stuck to the recipe and it's a keeper!-Easy??

Didn't have molasses and didn't miss it. Next time I will see what the difference is.

Way, way too salty.   Recommend to use 1/2 the soy sauce.

This recipe was so delicious, I made it twice in one week!

Great tuna steak marinade!  My whole family agreed this was one of their favorites.  Will definitely make this again!

This was a good recipe.  Easy, not too bad to clean up, but we did think it was a little on the salty side, even with us using low sodium soy sauce.  We're gonna keep this one, but probably change it up a little.

We seared the steaks for two minutes on each side, but my wife was a little skeptical of the "done-ness" of the tuna.  We fixed that by putting them in the oven for five minutes.  This wasn't a problem with the recipe.  It was more about personal taste for us.

Nice flavor, but I overlooked it! Easy to make!

Delicious! Left out the oil and it was moist and flavorful!

Fantastic. Very simple to make and prep hours before cooking. The whole family loved it!

I used this recipe for blue fin tuna. I did everything as per the recipe instructions except cooked it longer on the 2nd side, maybe 3- 4 min. I know that sounds like a lot but the internal temperature was only 90° - 100° so I finally took it off. It was lovely! Charred and just warm in the center. The flavor from the marinade was most delicious. 5 stars!

Pretty, but just ok. The marinade was too tart.

This was my first time making this tuna steaks. I didn’t have soy sauce and substituted it for worchestire instead. I must say I was very pleased with the end results. I will definitely  be using this recipe again. Thank you.

This was really good.  I, accidentally , bought yellowfin instead of Ahi Ahi.  I was worried.   I didn't have molasses so I used honey,   I think it needs a little more of something but I'm not a great cook so I'll have to experiment.

This marinade was a perfect partner for the tuna steaks. A wonderful combination of flavors that the tuna soaked up beautifully.

Good recipe, appreciate the direction for excellent pan frying. Skipped the ginger and cayenne and molasses. Otherwise, very excellent way to do 1 inch tuna. Yummy

Perfect recipe. I reserved the marinade and added to the end of sautéing some garden greens and summer squash. Served the tuna on the bed of these vegetables. Delicious with a beautiful presentation.

This was delicious!   Made mostly as directed, except I used half the cayenne which allowed the other flavours to shine and I cooked it over higher heat to get a nicer seat on the outside.  Also, I had sushi grade tuna and therefore I did not need to cook it to 140 degrees.   A lower internal temperature left the fish more moist.  Family loved it and we will make it again.  A good alternative for when it is too cold to grill outside!

This was very good. I did have to make some substitutions because I didn't have the exact ingredients. I agree that 20 minutes is not long enough to marinate it. The molasses sure burned onto the pan (I don't have a non-stick frying pan, so I used oil). It also helps to have thicker pieces of tuna.

So so yummy!!!! I cooked on higher heat, but otherwise changed nothing. Perfect.

I only made one and didn't add the garlic and sesame oil because I didn't have any, but it was very good and I will definitely make it again.

This is great! I have never cooked tuna before and my bf doesn't really like fish but he liked it a lot and it turned out great, following the instructions to a T. Only downside is the high heat and sesame oil in a small space. Will definitely smoke the place up and probably set off the detector.

I made this just as directed. Quick and delicious!

Excellent, easy, tasty recipe.  Thank you for submitting.  I didn't have fresh ginger, unfortunately, so I used powder.  Will definitely make again with fresh ginger.

Made it exactly as the directions said. It was perfect!

I loved this! Will definitely make again!!

Did not have fresh ginger so used powdered.  Was delicious!

This is a great recipe. I didn't follow exactly but close. I only had a meyer lemon, which was an easy swap. Everything else I had in the house. I thought the molasses was going to be a bit too strong a flavor with the others, so I swapped with a tablespoon of brown sugar. I like a good sear on the outside of the tuna, so I cooked at a higher temp.

I used powdered ginger instead of fresh.  Still yummy.

Friend loved it, I'm not a fan of tuna.  I used natural raw sugar as I had no molasses and decided it would be closest in flavour.

savory pan-seared tuna steaks

Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 35 minutes

Servings: 2

Cost: $28.57 /serving

Author : meg_in_quebec

Ingredients

Instructions

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