Spicy Tuna Steaks Recipe

Fish Recipes — By gulfscapes magazine on May 30, 2008 at 8:17 am

Fresh tuna is always better than frozen. Tuna season runs from late spring until early fall. Target those months and your chances of getting fresh tuna are better. Ask your fish market about where they get theirs, and if they are frozen or fresh. Avoid any tuna with dark brown areas.

Serves 4
1/4 cup vegetable oil
4 cloves garlic, crushed and minced
2 tablespoons soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 pounds tuna steaks
1 lemon, cut in wedges

 In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour.
 Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges.

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