Ingredients
- /2 cup olive oil
- /4 cup white wine vinegar
- tablespoons soy sauce
- tablespoon lemon juice
- tablespoon lime juice
- garlic cloves, minced
- tablespoon minced fresh ginger root
- (8 ounce) tuna steaks
Instructions
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Step 1
In a mixing bowl, whisk together the olive oil, white wine vinegar, soy sauce, lemon and lime juices, minced garlic, and grated fresh ginger. This creates a bright, zingy marinade. I reserve about half of it for serving, then pour the rest into a bag with the tuna steaks. Seal the bag and turn gently to coat the fish evenly. Let it chill in the fridge for 2 to 4 hours. When ready to cook, drain and discard the used marinade. Preheat your grill and lightly oil the rack. Place the tuna on high heat and sear for 5 to 7 minutes per side, until it flakes easily with a fork but still has a hint of pink in the center. Then plate the steaks and drizzle the reserved fresh marinade over the top for that final pop of flavor.
Chef's Tip
I always let the tuna come to room temperature for 15 minutes before grilling to ensure even cooking. Patting it dry helps achieve a nice crust, too.
Storage Tips
Store leftover tuna in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out.
Variation Tips
Swap tuna for salmon or swordfish. For a zesty side, serve over cauliflower rice tossed with cilantro and lime.