You can shake the marinade around to combine the ingredients. If you prefer, use your favorite marinade or just season the tuna with oil, salt, and pepper.
Avoid marinating the tuna steaks for more than 30 minutes or the acidic lemon juice could make them become mushy.
If you’re using a broiler, preheat it for at least 5 minutes before cooking the tuna steaks.
Discard the marinade once you remove the tuna steaks from the bag.
If you’re using a charcoal grill, you can put the tuna steaks directly over the coals.
Plan on grilling the tuna steaks for around 8 minutes total if you’d like medium-rare fish. If you want them cooked medium, add an extra 1 to 2 minutes to the grilling time. Avoid cooking the tuna steaks beyond medium since the steaks will become dry and crumbly if they’re overcooked.
Refrigerate leftover tuna steaks in an airtight container for up to 3 to 4 days.
1 teaspoon (2 g) of paprika 1/2 teaspoon (1 g) of cayenne pepper 1/4 teaspoon (0. 5 g) of ground ginger 1/4 teaspoon (0. 5 g) of ground black pepper 1/4 teaspoon (0. 5 g) of oregano 1/4 teaspoon (0. 5 g) of fennel seeds 1/8 teaspoon (0. 25 g) of ground cloves
The skillet or grill pan should begin to smoke. Open a window or turn on your oven vent to prevent your kitchen from getting too smoky as you cook.
To help the blackening seasoning stick, gently press the spices into the steaks.
If the pan doesn’t sizzle, turn the heat up to high.
Consider serving the tuna steaks with red beans and rice or baked potatoes. [13] X Research source Store leftover tuna steaks in an airtight container in the refrigerator for up to 3 to 4 days.
If you don’t have fresh ginger, use 1/2 teaspoon (1 g) of ground ginger.
There’s no need to flip the tuna steaks as they roast.
Put leftover tuna steaks in an airtight container in the refrigerator and use them within 3 to 4 days.
