Thursday, April 19, 2012

Ahi Tuna Steaks with Teriyaki-Soy Glaze

Apparently I was still craving some Asian-inspired cuisine after Saturday. But oh boy, you're going to love this recipe. It was a huge hit in our house! Not only is it fool-proof, but it is light and healthy and full of flavor.

While I would suggest marinating this for as long as possible, it's certainly not required. If you're looking for dinner to be ready in under 10 minutes then this is for you. The tuna is best rare or medium-rare, so you don't need to cook it for long at all.

One last thing, don't scoff at the tuna! John hates regular tuna but loves tuna steaks. They are not alike at all. You can also find this for a reasonable price if you buy it frozen. I got both our decently-sized tuna steaks for a total of $7 at Trader Joe's (frozen, of course). Simply put it in the fridge the day before you want to cook these and it will thaw and taste perfect.

I should have cut into the inside to show you, but honestly this smelled way too good to wait more than a minute to eat. So, not so many pictures, but you get the idea. :) 

Ahi Tuna Steaks with Teriyaki-Soy Glaze
Recipe by Call Me Mrs. Rapp
Serves 2 

*2 tbsp olive oil
*1 tbsp teriyaki sauce
*1 tbsp soy sauce
*1 tsp ginger (dried spice)
*1 tsp minced onion (dried spice)
*1 large garlic clove, minced
*2 ahi tuna steaks (if frozen, let thaw overnight - I don't suggest microwaving!)

*Preheat oven to 450.

*Combine all ingredients (except tuna) in a small bowl with a whisk. Place tuna in an oven-safe dish, and coat with the mixture, allowing it to marinate - the longer the better! (Mine sat for about 40 minutes.) Note: if you don't have time this is still great without the marinating time!

*Place in oven and cook to desired temperature. I cooked ours 6 minutes [for rare]; cook for 8 minutes for medium-rare. Serve immediately!

Marinating while I waited for John to get home

Dinner is served!

Tuna close up

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