February being the month of indulgences (for the blog, anyway) this may not at first glance seem to fit the bill. But after you go out and buy your tuna steaks, you may understand a little better why I'd put this under the category. Tuna steaks are expensive!
The very first thing you need for this recipe is a good tuna steak. Do not get a cheap, on-sale, or suspicious looking tuna steak. If possible, ask the sales person at the fish market for the best thing they've got. If you happen to be local to Charleston, WV, I'd recommend the fish market in the Capital Market for your fish needs as they've never lead me astray.
Then make sure your steak is the right width: 1 inch wide (approximately). That is, ladies and gents, the size of the second joint of your pointer finger (as my elementary math teachers liked to say) This is SUPER important considering it effects your cook time and how well done (or poorly done) your final product is. Cut if necessary.
Let's go!
Ingredients:
2 1-inch thick tuna steaks, roughly the size of your hand
2 tbsp vegetable oil
2 tbsp low sodium soy sauce
1 tbsp grated ginger
2 tsp minced garlic
1 tsp lemon juice
Directions:
Combine everything but tuna in a gallon sized plastic bag. Squish together until combined. Toss in tuna, press out air, and swish around in bag until the tuna is thoroughly coated. Put in the fridge for about an hour to marinade, turning occasionally to ensure marinade touches all the tuna.
When you're ready to cook, pull out a non-stick skillet and heat over medium high. When the pan is hot (toss a few drops of water on it: it should sizzle and large drops should bead up and skitter around the pan) Pull the tuna out of the bag LEAVING ANY BITS OF GINGER AND GARLIC ON THE TUNA and slap it in the pan. Let cook 3 (pink on inside) to 4 (done on inside) minutes per side, turning carefully with a spatula and serve warm.
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