This tuna steak game is STRONG. Had I known that it only cost $11 for 3 sizable wild-caught tuna steaks behind the meat counter at the grocery store, I wouldn't have dismissed them for so long - how careless of me! I just kind of assumed they'd be pricey at all grocery stores...probably because any time I ever saw them at Whole Foods, they were priced at the cost of your first born child.
So for me, tuna steaks just feel right when prepared with Asian flavors. If you have the basics of coconut aminos (or soy sauce if you're not paleo), toasted sesame oil and sesame seeds, you can pretty much make this on the fly. Tuna steaks are best served rare on the inside, so it only takes a minute or two to sear them. Super quick, super tasty and super nutritious.
- 3 tuna steaks
- 2 tbsp toasted sesame oil
- 2 tbsp coconut aminos
- 1/2 tsp ground ginger
- 1 clove garlic, minced
- 1 tbsp lemon or lime juice
- Sesame seeds to garnish
- Whisk together sesame oil, coconut aminos, ginger, garlic and lime juice.
- 30 minutes prior to preparing the tuna, arrange the steaks close together in a dish and pour sauce all over to let marinade.
- Heat about 1 tbsp or so of sesame oil in a large skillet over medium/high heat. When the oil is hot, add the tuna steaks and sear for 1-2 minutes per side. If the steaks are very thick, stick with 2 minutes - otherwise, 1 minute is all you should need! They should still be red and rare inside when ready.
- Remove from heat, garnish with sesame seeds and serve (I served mine over zoodles)!