Marinated Tuna Steaks

• 2 tablespoons lemon juice (for sweeter flavor use orange) or 2 tablespoons lime juice (for sweeter flavor use orange)
• 4 large garlic cloves, minced
• 12 teaspoon rice wine vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon dry mustard
• 14 cup extra virgin olive oil
• 2 teaspoons old bay garlic and herb seasoning
• 1 teaspoon ground red pepper
• 1 -2 lb tuna

1. Marinade:.
2. Combine all marinade ingredients into a blender or food processor.
3. Pulse until ingredients are well processed.
4. This step is important because it emulsifies the ingredients to ensure consistent mixture.
5. *Marinade will keep refrigerated for about a week, or can be frozen.
6. Thaw tuna if frozen.
7. Place tuna in ziplock bag and pour in marinade.
8. make sure most of the air is out of the bag.
9. Marinating this way ensures even absorbtion of the marinade.
10. Place in fridge for at least an hour or up to 24 hours.
11. If pan searing, coat bottom of pan in olive oil.
12. Heat pan on high.
13. Once hot, place fish in pan to sear, 1 min each side.
14. I like my tuna pretty rare so searing 1-3 minutes on each side is perfect for me.
15. If you like it more done, lower heat to medium high and cook until desired doneness.
16. Steaks can also be grilled.
17. I like mine with green beans and sushi rice.
18. Note: If you like a more Soy Sauce heavy flavor, add more while cooking.
19. Using more in the marinade makes the fish taste salty.

lemon juice, garlic, rice wine vinegar, soy sauce, mustard, extra virgin olive oil, garlic, ground red pepper, tuna

Taken from www.food.com/recipe/marinated-tuna-steaks-242902 (may not work)