2 servingsPrep Time
1/4 cup: soy sauce
1/4 cup: extra-virgin olive oil
2 tablespoons: lemon juice
2 teaspoons: Asian (toasted) sesame oil
2 teaspoons: molasses
1 teaspoon: cayenne pepper, or more to taste
6: thin slices fresh ginger, minced
2 cloves: garlic, minced
2: 1-inch-thick tuna steaks, thawed
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).
Calories: 592 kcal
Carbohydrates: 11.5 g
Cholesterol: 65 mg
Fat: 41.4 g
Fiber: 0.7 g
Protein: 42.3 g
Sodium: 1875 mg