STEAK Your Claim On This Juicy Piece Of Lime Ginger Tuna

When I made this for supper one night, I was expecting half-finished plates from my sons and a polite serving from my husband. I know their habits when they don’t like the food served- my sons will take a few bites and then leave their servings unfinished; while my husband will finish what was on his plate, but never ask for another. Since my husband eats a lot despite his small frame, that’s an unspoken sign that he’s not too fond of the recipe. But this- well, let’s just say I needed more tuna pieces.

Check out what our friends from Snixy Kitchen have to say about the recipe:

“Normally I only sear tuna, but for some reason, I decided to go all the way with this slice of albacore. There’s nothing too fishy, dry, or flavorless about this lime ginger tuna steak. The crispy ginger-y sear holds in the sweet and salty moisture from the marinade, leaving each bite juicy and refreshing.”

I have a feeling that you will be surprised on how this tuna steak will turn up. But still, you should be careful not to overcook your tuna for a more amazing experience. I hope you enjoy this dish with your family.

 

Ingredients

  • 1 lb fresh albacore, trimmed and cut into two steaks
  • Kosher salt and freshly ground pepper, to taste
  • Juice from 2 limes
  • 4 tablespoons Great Value soy sauce or gluten-free tamari sauce
  • 1 tablespoon fresh ginger root, finely grated
  • 1 tablespoon Bertolli olive oil
  • 1 lemon, sliced

 

Instructions

  1. Season the fish with salt and pepper.
  2. Combine the lime juice, soy sauce, fresh ginger, and olive oil in a bowl.
  3. Lay the fish steaks in a small casserole dish, and pour the lime ginger marinade over it.
  4. Let it sit in the refrigerator for about 10 minutes.
  5. Heat a medium cast-iron skillet over medium high heat.
  6. Cook the fillets for about 5 minutes on each side, until cooked through.
  7. Transfer to a plate and garnish with a couple of slices of lemon.

 

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Quick Tip: Don’t overcook your tuna as it will lose its flavor and moistness.

Thanks again to Snixy Kitchen for this amazing recipe.