Old post that I never quite finished/published from Saba days. I can still vouch for the tuna!
I absolutely love tuna. Not the canned variety (though that has its uses at times), but a deliciously rare, barely seared pink steak of it. I used to order it every time I saw it on a menu, but then I realized that it was one of those things I can easily make on my own at a fraction of the cost. The steaks I buy here on Saba are still not cheap (then again, nothing is cheap here but rum) at 4-5 bucks a serving, but are definitely a bargain compared to restaurant prices.
I never tried marinating the tuna until the last two times I made it. Usually I'm just making it for myself anyway, and I like it fine when I just sear it with salt and pepper. The first time I marinated it, I was making dinner for my parents and Rob as well, and wanted to make sure it was well received all around. Especially since Rob isn't really a huge fan of tuna and I was making him eat it since I thought my parents would like it. They all loved it- even Rob!
You can serve this as a salad, as pictured below, or sliced into Asian tacos, or simply served with a vegetable on the side (something like a cabbage slaw or cucumbers marinated in a dressing similar to that below would be good). Enjoy!
Here, I served the tuna with bacon, feta, and cherry tomatoes with a rice vinegar based vinaigrette in this salad
What you need:
1 4-6 ounce tuna steak per person
Sesame oil or coconut oil for searing (I usually use about 1 teaspoon per steak, but some pan materials might force you to use more so that the tuna doesn't stick)
2 parts soy sauce
4 parts rice vinegar
Minced fresh ginger and fresh garlic
1 part sesame oil
1 part chili-garlic sauce
Mix together the marinade ingredients. Add the tuna steaks, making sure that there is enough marinade to cover them. Let sit for 30 minutes.
Heat the oil in a skillet over high heat. Add the tuna steaks and sear on each flat side for 1-3 minutes per side, depending on how rare you want the steak. Use tongs to stand each steak on end to very briefly sear the other sides.
*I often cut each steak into 3-4 pieces before marinading. This allows the flavors of the marinade to permeate more and creates more seared edges, so it's a good thing to try if you are serving this to someone who is hesitant about trying seared tuna. When I do it this way, I use a spatula to flip the pieces around in the pan. They really just need a quick (~20 sec per side) sear on each side.
*I usually serve this with Spicy Mayo/Greek Yogurt. Just mix chili-garlic sauce with either mayo, Greek yogurt, or a combination, depending on how healthy you feel like being. You control the spiciness depending on your preference. I usually do 1 part chili-garlic to 3-4 parts mayo/yogurt.