Seared Tuna Steaks

So tonight I decided to experiment and make some tuna steaks for the first time. They were great so I'll share the experience with you all.

Step one: You want them about an inch thick and they should have a rosy red color to them. Avoid buying any with brown spots. Try to avoid the triangular shaped cuts and get more square shaped cuts if at all possible. With triangular cuts the heat takes longer to get to the center and you will wind up overcooking the outside.

Step 2: Homemade marinade

Ingredients:
1/3 cup orange juice (fresh squeezed if possible)
1/4 cup soy sauce
1 teaspoon fresh pepper
1 minced clove of garlic
1 teaspoon tarragon leaves
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon red wine vinegar (optional)

Whisk ingredients together into a somewhat homogeneous solution and marinade your tuna steaks in the fridge for at least 30 minutes.

Step 3: Cook it

I would suggest cooking the steaks in a cast iron skillet on high heat. Save any excess marinade for basting while cooking.

Tuna gets dry really quick so you don't want to cook it long at all. You'll probably want it rare. 1 minute on each side will be sufficient. These need to be served ASAP after they are done cooking. Tuna unlike beef steak doesn't need to rest.

Note: there are no doubt dozens of different ways to season a tuna steak. The other day I made one that was seasoned with only salt and pepper and lemon juice liberally on both sides. I poured some soy sauce over it and had a side of wasabi and some white rice to go with it. Sometimes it doesn't hurt to keep things really simple.

Nutritional Info For a 9 oz. steak:

Calories: 410 cal.
Protein: 61 g.
Fat: 16 g.
Carbohydrates: 7 g.