Soy-Lemon Tuna Steaks
The Nitty Gritty:
Tired of turkey and prime rib after all those heavy holiday meals? This simple, flavorful fish recipe will cure your ills.- Level: 1
- Prep Time: 1 hour (includes marinating and baking time)
- Yields: 4 servings
- Tags: seafood
This preparation would also shine with swordfish steaks, and can easily be adapted to a grill in place of an oven - just throw them on after marinating for half an hour.
Ingredients:
- 4 yellowfin tuna steaks, about 6 oz. each
- ⅓ cup extra virgin olive oil
- ¼ cup soy sauce
- ⅓ cup fresh lemon juice
- 1 lemon, zested
- 2 cloves garlic
Instructions:
- Pour olive oil and soy sauce into a large baking dish, then add lemon juice, zest, and minced garlic. Whisk together lightly.
- Lay tuna steaks in the dish and flip several times to coat each side with the marinade. Cover dish with plastic wrap and refrigerate for 30 minutes, flipping once after 15 minutes.
- With about 5 minutes left in the marinading, preheat oven to 350 degrees. Drain most of the marinade and bake tuna steaks for 8-10 minutes for medium rare, or 12 minutes for medium.
NOTE: All ovens are not created equal. Check the steaks after 8 minutes and adjust the baking time according to your preferred degree of doneness.
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By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter and pursues her zeal for cooking on the side. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is a monthly online publication edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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