One of my favorite things about fish is how quick it is to make. With typical constraints of 30 minutes or less to cook dinner, I love how easy it is to throw fish in a pan, add a few seasonings and enjoy the tasty and vitamin-rich food. Tuna steak is one of my favorites, since it has that meaty quality, to make it a more substantial meal. When selecting your tuna steaks, look for brightly colored red or pink tuna – a sign of freshness. Avoid dull or brown colored tuna, not as fresh. This recipe mixes the typical garlic/ginger/lemon combination with capers, for a burst of saltiness. And it takes less than 10 minutes!
- 2 medium size tuna steaks
- 1 tsp ground ginger (or ginger paste)
- 1-2 cloves garlic
- 1 tbsp capers
- 1/2 lemon
- 1 tsp paprika
- 1 tsp coarse salt
- 1 tsp olive oil
1. Prepare your marinade: mix grated ginger (or ginger paste), 1-2 cloves of garlic pressed (or garlic paste), paprika, salt and capers. Mash well, add a few squeezes of lemon juice.
2. Heat up your pan. The pan has to be hot when you place the fish on, so you get a nice sear right away.
3. Add a bit of olive oil on the pan. This is an optional step, since tuna is oily enough. Place tuna steaks on the skillet.
4. Let the tuna sear for just a minute and once you see color is starting to fade, quickly turn over and sear on the other side just a bit. Do not overcook fish.
4. Place the fish on the plate and finish off with a drizzle of lemon juice and a few capers for decoration. Fish will cook a little more as it’s resting, which is why it’s important to get it off the pan quickly enough.
5. Enjoy with a side of rice or couscous or slice it to go on top of a fresh salad.