Garlic Lemon Tuna

Nutrition · per serving

Steps

1. 1

   Prepare the marinade: In a small bowl, mix together soy sauce, lemon juice, rice vinegar, olive oil, sesame oil, chopped garlic, and red pepper flakes; season with freshly ground pepper.

   30 ml (2 tbsp) Soy Sauce (light, e.g., shoyu)30 ml (juice of 1/2 lemon) freshly squeezed lemon juice15 ml (1 tbsp) rice vinegar15 ml (1 tbsp) olive oil5 ml (1 tsp) sesame oil (toasted)3 cloves (approx. 12 g) garlic cloves, finely chopped1/2–1 tsp (to taste) red pepper flakesto taste freshly ground pepper
2. 2

   Prepare the cucumber salad: Place cucumber slices and spring onions in a bowl, add 1 tbsp of the prepared marinade from the previous step, and toss lightly; season with salt and let sit briefly until serving.

   1 small cucumber (~200 g) cucumber (small, halved lengthwise, sliced)2 stalks spring onions, finely slicedto taste Fleur de Sel or fine sea salt
3. 3

   Prepare the tuna: Pat the tuna steaks dry, lightly salt both sides, and brush with 1–2 tbsp of the marinade from step 1; let rest at room temperature for 5–10 minutes to allow the flavors to infuse.

   300 g (2 steaks) tuna steaks (fresh, approx. 150 g each)to taste salt
4. 4

   Heat the pan: Heat a heavy skillet (cast iron or stainless steel) until very hot, then add neutral oil and swirl briefly until shimmering.

   15 ml (1 tbsp) neutral oil for frying (e.g., canola oil)
5. 5

   Sear the tuna: Place the tuna steaks in the hot pan and sear for 45–60 seconds per side for rare, or up to 90 seconds for medium, depending on desired doneness. Flip only once; the outside should show a light browning.

   300 g (2 steaks) tuna steaks (fresh, approx. 150 g each)
6. 6

   Finish the sauce: Remove the pan slightly from the heat, add the remaining marinade (from step 1) to the pan, and swirl for 15–30 seconds to infuse the garlic and briefly reduce the sauce. Season with freshly ground pepper.

   3 cloves (approx. 12 g) garlic cloves, finely choppedto taste freshly ground pepper
7. 7

   Plate the dish: Let the tuna steaks rest for 1–2 minutes, then slice thickly and drizzle with the pan sauce; serve the cucumber salad alongside and sprinkle with toasted sesame seeds. Serve with lemon slices.

   300 g (2 steaks) tuna steaks (fresh, approx. 150 g each)1 small cucumber (~200 g) cucumber (small, halved lengthwise, sliced)2 stalks spring onions, finely sliced15 g (1 tbsp) sesame seeds, lightly toasted2 slices lemon slices

Origin & History

Quick-seared tuna is popular in Japan and other coastal regions because fresh fish can be prepared quickly while preserving its texture. The combination of citrus, soy sauce, and sesame merges Japanese umami elements with Mediterranean freshness.