Marinated Tuna Steak with grilled vegetables

A Tuna Steak was always (and Thai Curries -which I love- unfortunately) my enemy in the kitchen and therefore one of my to go to choices when we went out for dinner.

I actually have a rule to order (new) foods in a restaurant which I would rarely or even not cook at all at home. Simply because it would not turn out as I want it to be or as I know how it should taste.

Thankfully one day I did gave Tuna Steak another go and just cooked it as I thought how to cook it without overthinking and it turned out absolutely delicious- Yay!

So now, Tuna is after Salmon my most cooked fish at home! If you like Salmon, try the lemon Salmon, its super easy to make as well but so tasty!

My 3 Tips for cooking Tuna Steaks at home:

• Let it rest after cooking – just like you would with a beef steak
• don’t try to save money there-buy a high quality tuna steak!
• And most importantly: just try it! Don’t be afraid!

Depending on the thickness of your Tuna steak-mine are mostly roughly 2-3 cm thick. So I cook them 2 minutes on each side to achieve a beautiful rare version. If you like them cooked more medium, just sear them a minute longer. But let them rest afterwards-that’s crucial. As I found out the hard way.

My version of a marinated Tuna Steak with vegetables is so easy to make and absolutely delicious! Give it a try, you won’t regret it!

love, sabrina x

marinated Tuna Steak with vegetables

easy weeknight dinner

simple

• Prep time:
  20 minutes
• Rest time:
  30 minutes
• Cook time:
  10 minutes
• Total time:
  1 hours

Ingredients

2 servings

Tuna
300 g	Tuna Steak
Marinade
2	Tbsp Ponzu sauce
3	Tbsp soy sauce
1	piece ginger— roughly thumb-size
1	garlic clove
1	Tbsp fresh grated lime
1	Tbsp roasted sesame oil
Vegetables
	1 carrot
	1 bell pepper
	1/4 cabbage slices
	1 red onion slices
	1 Tbsp sesame oil
	2 Tbsp lime juice
	2 Tbsp soy sauce
	salt & pepper to taste

Utensils

• peeler

Steps of preparation

1. Peel & cut the garlic in small slices.
2. In a small bowl, whisk together the Ponzu sauce, soy sauce and the grated lime.
3. Peel the ginger and grate it. Add the ginger and garlic to the soy and Ponzu sauce and mix together.
4. Place the Tuna Steak in a sealable freezer bag and add the marinade. Close the bag and ensure that the tuna is covered with the marinade.
5. Place the tuna in the fridge and let it marinate for a minimum of 30 minutes.
6. In the Meantime, wash & prepare your vegetables.
7. Peel and cut the carrot
8. Slice the pepper in small stripes
9. Cut the cabbage in thin slices
10. Peel the onion and cut also in thin slices.
11. Take the Tuna out of the fridge.
12. Bring a pan to high heat and add the oil. Add the Tuna and sear it from both sides for 2 mins- if the tuna is roughly 3 cm thick- if you like it cooked more through, then add another minute on each side.
13. Take the Tuna out of the pan and cover in aluminium foil to rest.
14. Take a pan (of course you can take the same pan) and bring to high heat again.
15. Add the remaining sesame oil and add first the onions, then the carrots, bell pepper and then the cabbage.
16. Season with salt and pepper to taste and let cook for 3 minutes while occasionally stirring it. Add the lime juice, soy sauce and give it a good stir.
17. Divide vegetables on 2 plates and add the tuna.
18. Enjoy

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You tried this recipe?

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Are you looking for some inspiration?

• 
  Tuna melt sandwich
• 
  Salmon filet with spinach and Aioli
• 
  Breaded Cod-upgraded fish fingers