Broiled Tuna Steaks With Herb Vinaigrette
- Total Time
- 10 minutes, plus 1 hour's marination
- Rating
- Comments
- Read comments
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Ingredients
- Salt and freshly ground pepper to taste
- 1teaspoon grated fresh ginger
- 4sprigs fresh thyme, chopped coarse, or 1 teaspoon dried
- 2tablespoons dark soy sauce
- 1tablespoon fresh lemon juice
- 2tablespoons olive oil
- 4tuna steaks, each about 1 inch thick, 2 pounds total weight
- Tomato and herb vinaigrette (see recipe)
Nutritional analysis per serving (4 servings)
579 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 112 grams protein; 1121 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the broiler or an outdoor grill.
- Step 2
In a mixing bowl, blend the salt, pepper, ginger, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna. Cover with plastic wrap and let stand about an hour or until ready to broil.
- Step 3
Arrange the steaks on a rack and place under the broiler or over the grill about 4 inches from the source of heat. Broil about 3 minutes. If using the oven, leave the door partly open. Turn the steaks, continue broiling, leaving the door partly open, for another 3 minutes. The center should remain pink.
- Step 4
Serve with tomato and herb vinaigrette on the side.
Private Notes
Comments
I liked the read of the ingredients as a marinade, ( whisking after assembly to amalgamate) but later realised the quantities were way more than could ever be used just brushing the steaks .. so I sat the steaks in a shallow tray & poured the marinade over - turning the steaks midway 1hr period. There’s too many flavors in the suggested sauce for me - why completely mask the joy of a lightly-seasoned freshcaught tuna steak, cooked medium rare? Maybe just a little salsa on the side ? Maybe.
An excellent recipe, with one modification: The objective should not be a center that's pink; it should be a center that's red. The cooking times that are suggested are too long. Top-quality tuna only needs a minute or two (depending on the thickness of the fish) on each side at high heat for a good sear and a rare or medium-rare center.
Can buy Kraft chipotle aioli and use that as the needed sauce. Yum.
We eat a good amount of fish. My husband told me it’s the best tuna he has ever had. Thanks NYT
This was great. Nice, basic marinade for a tuna steak. We didn't have time to make the dressing, but we didn't miss it at all. We took the advice of others and had mango chutney on the side which was perfect. Thanks!
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