Delicious Tuna Fillet - A Proven Recipe

Kitchen appliances and utensils: cooker, frying pan, stewpan, cutting board, knife, whisk, glass, bowl, plate for marinade, sieve, 3 steak plates, a tablespoon and a teaspoon, cling film, paper towels, a measuring cup.

Ingredients

Step cooking

If your tuna steaks were frozen, they must be completely thawed before cooking.

1. First of all, you need to cook a tuna marinade. To do this, rinse well a bunch of herbs (parsley or cilantro), about 10 g, and chop it finely.
   
2. Pour approximately 60 ml of soy sauce and 30 ml of olive oil into a bowl. Then cut the orange and, using only one half, squeeze the juice out of it well. Cut about ¼ part of the lemon and squeeze the juice into a bowl, about 10-15 ml. You can’t add a lot of lemon juice, because it will make your steak dry and hard.
   
3. Add chopped greens and half a teaspoon of oregano to the bowl. Peel 2 cloves of garlic and grate on a fine grater, add to the rest of the ingredients. Mix well with a whisk. Salt in marinade is not used due to soy sauce.
   
4. Pour the cooked marinade into a flatter dish so that all three steaks can be soaked in it. Pepper the marinade a little with black pepper.
   
5. Put the steaks in a plate with marinade, pour them with a tablespoon for 20 minutes. After 10 minutes, flip the tuna over. This is necessary so that the steaks are well wrapped and soaked in marinade.
   
6. Then tighten the steak plate with cling film and refrigerate for 1 hour. An hour later, the steaks were pickled and acquired an incredible flavor. Remove them and pat them dry with a paper towel. Put the pan over high heat, pour a little olive oil, put the steaks and fry on each side for 1-2 minutes to medium-high fry. If you want to fry more tuna, you can increase the time to 3-4 minutes, but the middle of the steaks should remain slightly pink, otherwise your dish will be dry.
   
7. While roasting steaks, pour them with marinade, so they will be juicier. When ready, put the steaks from the pan into separate dishes.
   
8. Pour the remaining marinade into a saucepan and simmer over low heat to allow excess moisture to evaporate. When the sauce is slightly thickened, strain it through a sieve into a deep plate to get rid of the solid ingredients in it. Then pour each tuna steak with sauce and serve.
   

As a side dish, you can use rice with vegetables, potatoes cooked at your discretion, or just fresh vegetables.

Choose your tuna carefully to get a fresh product. In this case, its color should be uniform, red or dark red without spots. It is also better to choose chilled fish rather than frozen. This will save your cooking time and guarantee the quality of the product.

Video recipe

How to cook a good marinade for steaks, and what should be the fish when frying, you can watch the video in detail.

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