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lemon juice garlic rice wine vinegar soy sauce mustard extra-virgin olive oil garlic ground red pepper tuna
Viewed: 18 - Published at: 3 years agoIngredients
- 2 tablespoons lemon juice (for sweeter flavor use orange) or 2 tablespoons lime juice (for sweeter flavor use orange)
- 4 large garlic cloves, minced
- 12 teaspoon rice wine vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon dry mustard
- 14 cup extra virgin olive oil
- 2 teaspoons old bay garlic and herb seasoning
- 1 teaspoon ground red pepper
- 1 -2 lb tuna
Method
- Marinade:.
- Combine all marinade ingredients into a blender or food processor.
- Pulse until ingredients are well processed.
- This step is important because it emulsifies the ingredients to ensure consistent mixture.
- *Marinade will keep refrigerated for about a week, or can be frozen.
- Thaw tuna if frozen.
- Place tuna in ziplock bag and pour in marinade.
- make sure most of the air is out of the bag.
- Marinating this way ensures even absorbtion of the marinade.
- Place in fridge for at least an hour or up to 24 hours.
- If pan searing, coat bottom of pan in olive oil.
- Heat pan on high.
- Once hot, place fish in pan to sear, 1 min each side.
- I like my tuna pretty rare so searing 1-3 minutes on each side is perfect for me.
- If you like it more done, lower heat to medium high and cook until desired doneness.
- Steaks can also be grilled.
- I like mine with green beans and sushi rice.
- Note: If you like a more Soy Sauce heavy flavor, add more while cooking.
- Using more in the marinade makes the fish taste salty.
