I do not know about you, but I like to cook tuna steaks from medium to medium rare. It is not difficult to do so, but be careful not to overstrain them. We want to get nice grass on both sides of the tuna, but we do not want to exceed it, so it is important to have a very hot grill. This will allow us to get a nice grass in a short time so that the middle of the tuna will be a nice and unusual pink.
Material
- Four tuna steaks (I usually use 4 oz. Steak)
- 1/2 cup of orange juice
- 1/4 cup of soy sauce
- 1 cup of lemon juice
- 2 tablespoons olive oil
- One clove of garlic (fine)
- 1 1/2 tablespoon of fresh parsley (chops)
- 1/2 teaspoon of fresh oregano (chopped)
- Black pepper (to taste)
Instruction
- To start this tuna steak recipe, mix big orange juice, lemon juice, olive oil, soy sauce, garlic, parsley, pepper, oregano with a large bowl. If there is no soy sauce, Teriyaki sauce can also be used. This is also lighter than the original recipe.
- Next, put the tuna steak in the marinade and coat them all over. Please cover and let it cool for more than 30 minutes. My wife put the steak in the steak for up to two hours, then rest for approximately 10 minutes at room temperature to cook. She feels that this will add to the juicy taste and the wonderful taste of the steak.
- Preheat grill to high temperature. Please pour light oil. Grill the tuna steak for about 5-6 minutes, flip it over and bake it with a marinade. Cook them over 5 minutes or to your desired temperature. You can throw away the remaining marinades. Instead of baking it, you can pan the tuna with bread for at least 3 minutes on each side. However, as the tough is strong and easy to chew, cooking tuna too long is not desirable.
Cooking time (hours): 20 minutes
Number of Serving (Yield): 4
