Wild Tuna Pepper Steaks

We usually prepare salmon on Friday afternoons and serve it cold for Shabbat lunch. The salmon holds up well and is delicious.

Tuna steaks are also delicious, but they don’t hold up well the next day. The tuna becomes dry. So this is a weekday meal that we enjoy straight out of the frying pan while the tuna steak is hot, tender and juicy!

Ingredients

Tuna

Juicy and Medium Rare

• 2 tbsp Galilee Green olive oil (GGOO)
• Two 6-ounce skinless wild-caught tuna fillets

Marinade

• 3 tbsp GGOO
• 5 garlic cloves finely chopped
• 2 tbsp dried herbs (parsley, coriander, oregano and/or basil)
• 2 tsp lemon juice (1 large lemon)
• 3 tbsp of sesame seed
• 1/4 tsp ground black pepper (salt optional)

Directions:

1. Thoroughly mix all the marinade ingredients in a medium bowl.
2.  Add raw tuna steaks to the bowl and cover both sides with the marinade. Cover with plastic wrap and set aside for 30 minutes.
3. Heat the olive oil in a large skillet over medium-high heat. With tongs, gently place the tuna in the pan.
4. Allow the tuna to fry, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet for an additional 3 minutes. (We love it medium rare… if you like it medium or well done cook a minute or two longer)
5. Serve imediately with the vegetables of your choice.