Asian Tuna

Chris has been a long time fan of tuna steak. Unfortunately, given my only experience with tuna growing up (aka tuna salad sandwiches...yuck)...I have been very hesitant to jump on board. I've had blackened tuna a few times and liked it, but never think "Hey, I want tuna!"

But, I went ahead and got some at the store tonight, and cooked up just 2 little pieces, along side our regular spicy tilapia! :) That way, if we like it, we can cook again for a meal, if we don't, n0 worries, because we have tilapia! LOL!

It was so good! I need to make this a lot more often!

The original recipe said to broil on high for only 3 minutes per side, but I prefer mine cooked a little more than that...don't want to eat fish that is sushi inside! So, I'd probably go for 5 minutes on each side next time, as I had to recook these once we started eating b/c they were too underdone, even for Chris!

But man, the flavor was awesome!

Asian Tuna 4 tuna steaks, about 1 inch thick (2 lbs. total weight) Salt and fresh ground pepper, to taste 4 sprigs fresh thyme, chopped or 1 tsp. dried 1 tsp. fresh grated or dried powdered ginger 1 sliced clove garlic 2 tbsp. soy sauce 1 tbsp. fresh lemon juice 2 tbsp. olive oil In a mixing bowl blend the salt, pepper, ginger, garlic, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna steaks. Cover with plastic wrap and let stand 1/2 to 1 hour until ready to broil. Broil on rack under broiler about 4 inches from heat source, about 3 minutes per side, or grill on high (cover closed) 3 minutes per side. Leftover marinade can be heated and served over steaks.