Tuna is known for producing plenty of offspring at an early stage in their life cycle. This mackerel family fish has a mild flavor and a firm texture that makes it ideal for canning, and as a result it is widely fished. Tuna are also a favorite for chefs as they can experiment with them - you can also have fun with tuna at home and make exciting dishes. Here’s how to marine tuna steak and others ways to prepare!
Top 5 Tuna Steak Marinades
1. Orange Juice and Garlic Marinade
Use a large bowl to mix ¼ cup of orange juice, ¼ cup of soy sauce, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 2 tablespoons of chopped parsley, 1 clove of minced garlic, ½ teaspoon of oregano and ½ teaspoon of freshly ground pepper.
2. Soy Sauce-Lemon Marinade
For this tuna marinade, mix 1 cup of low sodium soy sauce, ½ cup of lemon juice, 2 cloves of garlic and salt and pepper to taste.
3. Japanese Tuna Steak Marinade
Mix ½ cup of canola oil, ¼ cup of rice-wine vinegar, 3 tablespoons of soy sauce, and 3 tablespoons of fleshly chopped ginger or a teaspoon of ground ginger and 2 tablespoons of sugar. In place of the sugar and the vinegar, you can try using Japanese cooking wine.
4. Teriyaki Sauce Marinade
In a shallow bowl mix ¾ cup of teriyaki sauce, 2 tablespoons of soy sauce, 2 tablespoons of firmly packed brown sugar, 1 tablespoon of white wine or Sherry, 1 tablespoon of rice vinegar and 1 tablespoon of vegetable oil.
5. Chilly-Lemon Marinade
In a bowl mix lemon juice from half a lemon, a lot of olive oil, sesame oil, soy sauce, 1 handful of chopped coriander, ½ scotch bonnet chilli, salt and pepper to taste.
How to Cook Tuna Steak
After knowing delicious tuna steak marinade, here’s how to make tuna steak!
1. Grilled Tuna Steak
Use a bowl to mix any of the marinade mixtures until they blend.- Put the tuna steaks in a shallow dish.
- Pour the marinade for tuna steaks on them and flip to coat.
- Use a plastic wrap to cover.
- Keep the dish in the fridge for 8 hours or more for the best.
- Pre heat to grill till it’s very hot.
- Oil the grill.
- Get the steaks from the marinade and put them on a plate.
- Grill the tuna for an average of 5 minutes on each side. Be careful not to overcook as it will be dry.
- Get rid of any marinade.
2. Seared Tuna Steak
Marinate the tuna steak with the marinade mix number 5 above, and leave it in the fridge for an hour.- To the griddle, pour some of the marinade, but do not pour a lot so that the tuna can cook. When it’s hot, add the tuna and cook them for 90 seconds on both sides, then set them apart on one side.
- In a separate saucepan, add the marinade to the couscous after adding the tuna. Also, add hot water and the other half of the scotch chilli bonnet, then cover with a lid.
- After the tuna is ready, add ½ lemon juice while it’s still in the pan. Remove the tuna and cook the tomatoes using the same griddle. They will suck in all the flavors and result in something yummy. If you wish, you can add a little bit of olive oil.
- Now, the couscous is cooked. Add ½ lemon juice, as much coriander stir and season it if need be.
- Remove the tomatoes from the griddle. In there should be lemon juice, some tomato juice and marinade. Reduce the heat and add all the spinach that can fit in the griddle. Stir and you can add the remaining lemon juice. After a minute, your spinach should be ready.
- You can now serve your delicacy.
For Better Taste: Making a Citrusy Salsa
Citrus is a perfect complement for tuna.
For this you need:
- 2 oranges
- ½ red onion or 2 shallot, diced
- 6 fresh tarragon springs’ leaves chopped
- 1 tablespoon extra-virgin oil
- Pinch of kosher salt
Directions
Peel the oranges and cut into segments. Make thirds out of each segment and mix them with onions, tarragon and olive oil in a bowl. Toss well and season with salt.
How to Buy and Store Fresh Tuna
Knowing how to make tuna steak marinade and how to cook is not enough, you have to make sure that the tuna is fresh and perfect.
Tuna are available all year long when frozen, but the tuna season is normally late spring and early fall. Depending on the type, raw tuna ranges from light pink to reddish brown in color. It may have darker potions on the steak, which have a stronger flavor. In most cases this part is removed before the steak is sold.
Steaks are sold when they are skinned. When buying, look for a steak that has a pleasant fresh smell and stay away from any that has a fishy smell.
When you buy, estimate 4-5 ounce of steak for each person. To get the best freshness, prepare it the day you purchase it.
If you happen to buy the frozen ones, let them thaw slowly in the fridge. On average, a 1 pound packet of tuna will take 1-2 days to thaw.
For best results when seasoning tuna, rinse the steaks with cold water and dry them with paper towels. Get the thickness by measuring with a ruler.
