- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable plastic bag or airtight container; pour marinade over steaks, coat with marinade, and seal. Marinate steaks at room temperature for 20 minutes.
- Heat a nonstick pan over medium heat.
- Remove steaks from marinade and discard any remaining marinade. Arrange steaks in the hot pan; gently shake the pan to avoid sticking. Cook for 1 1/2 minutes. Flip and cook 1 minute more.
TipsThe marinade can be made in a bowl the night before, covered, and refrigerated overnight. In the morning, shake marinade, pour it into a bag, add tuna steaks, squeeze out excess air, and seal the bag. Refrigerate through the day, removing the bag from the refrigerator 20 minutes before cooking.You may substitute brown sugar or honey, but I’ve tried all three and think molasses is the best. You may also substitute 1 teaspoon ginger powder, but fresh ginger is much better.
Editor’s Note:The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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