Sunday, June 21, 2009
Yellowfin Tuna Steak
So, I have had another recipe request, and I thought I would post it here for your consumption.
2 Eight oz Yellowfin Tuna Steaks
1 cup soy sauce
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon onion powder
1 teaspoon garlic powder
2 garlic cloves
1 small piece of fresh ginger
1/2 teaspoon of fresh rosemary
In a flat pan or large bowl mix the soy sauce, oregano, chili powder, red pepper flakes, onion powder, and garlic powder together. Dip your steaks in the sauce on both sides. Marinate the steaks for 30 minutes to two hours. If you are going to marinate the steaks for more than 30 minutes, cover and sit in the refrigerator. If for 30 minutes, then leave them out at room temperature.
In a large frying pan, add two tablespoons of olive oil. Heat the oil over a high flame. Mince your ginger and fresh garlic and add to the hot oil. Stir the oil, ginger, and garlic together until the garlic begins to brown. This is to infuse the ginger and garlic into the oil. Remove the steaks from the marinade. Add the steaks to the skillet, and then pour the remaining marinade on top of the steaks. Sear the steaks on each side for approximately two and a half minutes. Add fresh rosemary to the steaks, and then remove from heat. This will cook the steaks roughly half way through and leave a rare center.
Take my advice...while you can cook the steaks the entire way through, tuna is an exceedingly dry fish...and the flavor will be so much better if you leave a rare core to the steaks.
Serve the steaks over brown rice with steamed broccoli and enjoy!