This tuna steak recipe is based on creating a simple marinade to create the seasoning. The next time you’re craving sirloin, try marinated, broiled steak. Place 1/2 cup potatoes on one side of each piece of parchment and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. When you think of steaks, you probably think of summer heat, iced beverages and the sizzle of an outdoor grill. The key to a great tuna steak is to keep it simple and not to over cook or over season. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center. Sprinkle the tuna with the remaining 1/4 teaspoon each salt and pepper. However, you can enjoy delicious, juicy steak even when your grill is out of commission for the winter. Seal bag and turn to coat; let stand for 15 minutes. Brush with the mayonnaise mixture. Mix together the Honey, soy sauces, mirin, chili flakes and sesame oil to form a marinade. Cut your pak choi and spring onions in half lengthways, if you cannot get large spring onions smaller ones are fine. Fold each in half (bringing the short sides together), then open. Top each with 1 cup of kale and a piece of tuna. Place your tuna in the marinade whilst you prepare your vegetables. Just mix up the marinade an allow the steaks to absorb the flavours for at least 20 minutes but longer is … Drain and discard marinade and bay leaf. Slice your garlic and then your chili into strips. Tuna Steak Marinade.