Happy Father’s Day! My son and I went to a local fish market called Lighthouse Seafood because Tony was hoping for tuna steaks for Father’s Day dinner; he said he used to make them often. Everything at this place is excellent, and you can order steamed spicy crabs and shrimp and pick them up by the crate at the pull-up window.
They had wild-caught, sushi-grade tuna, although the young woman weighing it for me wasn’t sure where it was caught. I also got some smoked salmon dip, but resisted everything else. The salmon steaks were super thick so I cut them in half cross-wise to about an inch thickness. I was afraid they’d get over-grilled in an attempt to get them done all the way through – which is totally unnecessary – but we have a wide variety of meat preferences in our family from medium-rare to well-done.
For tuna steaks you just want to sear them on a hot grill after using an oily marinade. If you’ve never made them before, search some photos online (since I forgot to take one) and see how rare they look inside – that’s done. I procrastinated on making the marinade, so ours only sat in it for an hour at most.
Tuna Steak Marinade
4-6 Tuna Steaks depending on the size (or more)
¼ C extra virgin olive oil
¼ C soy sauce
¼ C sesame oil
¼ C rice vinegar
3-4 green onions
2 cloves crushed garlic
2-3 T chopped fresh cilantro
1 T ginger
1 T lemon juice
Put the tuna steaks in a glass 9×13 or on a cookie sheet covered with parchment paper. Whisk the marinade ingredients together and pour half over the tuna. Flip the steaks over so marinade is under them and pour on the rest. Cover and chill for an hour or more. Heat the grill 15 minutes prior to cooking. Grill 2 minutes per side per half inch. For example, for one inch steaks, grill 4 minutes on each side.
