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
- Season the fish with salt and pepper.
- Combine the lime juice, soy sauce, fresh ginger, and olive oil in a bowl.
- Lay the fish steaks in a small casserole dish, and pour the lime ginger marinade over it.
- Let it sit in the refrigerator for about 10 minutes.
- Heat a medium cast-iron skillet over medium high heat.
- Cook the fillets for about 5 minutes on each side, until cooked through.
- 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.
