Our blackfin tuna recipe is the less fatty version of this classic dish, with some hints of game meat here and there. The key to this recipe is the marinade. It is as savory as it goes, bringing along a unique flavor profile. And it’s ready in half an hour! Let’s take a look.
Ingredients
- Blackfin tuna steaks — 2 pcs.
- Lemon juice — 2 tbsp.
- Salt — ½ tsp.
- Sesame oil — 2 tsp.
- Black pepper — ½ tsp.
- Soy sauce — ¼ cup
- Garlic — 2 cloves, minced
- Olive oil — 1 tbsp.
Instructions
- Combine the lemon juice, salt, black pepper, olive oil, soy sauce, sesame oil, and garlic in a mixing bowl.
- Mix well.
- Place the blackfin tuna steak in an airtight container and pour the marinade over.
- Coat and seal.
- Marinate for half an hour.
- Heat some oil in a large pan.
- Add the steaks, while removing the excess marinade.
- Cook the steaks for two minutes per side.
Substitutions
- Lemon juice — Lemon juice is a must for a quality marinade. It not only provides some much-needed acidity to the blackfin tuna steaks but also provides some flavor. However, we have tried this recipe with apple cider vinegar and the results were just as good, if not better. The flavor is deeper, richer, and more complex. Lime juice will do as well, though the flavor won’t be as rich as vinegar.
- Sesame oil — This one provides some authenticity and flair to our blackfin tuna recipe, not to mention the unique flavor. Olive oil makes a fine substitute for sesame oil, though obviously, you will lose out on the unique flavor provided by sesame oil. Still, it’s better than nothing.
- Soy sauce — Our blackfin tuna recipe is as savory as it goes, and soy sauce plays a crucial part in that. However, if you are looking for a substitute, you will be fine with using fish sauce. Worcestershire sauce is another option, and you might also want to try teriyaki sauce.
Variations
- Blackfin tuna salad — While this blackfin tuna recipe should be just fine as a main dish, you might want to consider turning it into a salad. Onions, celery, Dijon mustard, and mayonnaise will be enough to turn this recipe into a different one, but just as delicious and filling.
- Spicy blackfin tuna — If you’d like to increase the heat, then add half a teaspoon of cayenne pepper for some heat and a unique flavor.
Equipment
- Measuring cup
- Measuring spoons
- Mixing bowl
- Large pan
- Airtight container
Storage
- Transfer any leftovers into an airtight container.
- Once stored in your fridge, the leftover blackfin tuna will last for two days at most.
Pro Tips
- The marinade — Our blackfin tuna recipe relies heavily on the marinade, so make sure to follow the instructions. With that being said, we realize that the marinade might be a tad too much for some, given the complexity of the ingredients. If that’s the case with you, feel free to skip the soy sauce or fish sauce.
- The seasoning — Although this blackfin tuna recipe should have enough seasoning if that doesn’t cut it for you, feel free to adjust the seasoning ingredients and their amounts.
