Savory Pan-Seared Tuna Steaks

Yield

2 servings

10

5

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