Leslie Pendleton’s Grilled Tuna in Flank Steak Marinade

Serves: 4

Our favourite mid-week dinner is something simple, something fish.

Tuna features regularly.

Sometimes we do a roughly chopped salsa with tomato, red onion, olives, garlic, capers and basil with splashes of balsamic and olive oil.

Nat often does a Naum Jim and we stir fry some Asian greens on the side.

One of my new favourites is this super simple marinade by Leslie Pendleton.

Super simple being the operative term.

And yet the flavours totally infuse in a way that so many marinades do not.

Have some tuna in the freezer, take it out mid-afternoon and here is your special week-night dinner.

You should also have a white wine. It is mid-week after all.

Ingredients

3 tbsp light soy sauce
2 tbsp lemon juice
2 tbsp vegetable plus more for brushing the pan
1 garlic clove, minced
1/2 tsp sugar
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 tuna steaks

Method

  1. In a large plastic bag, combine soy, lemon juice, vegetable oil, garlic, sugar, pepper and salt. Add the tuna steaks, coating with the marinade. Seal and refrigerate for 30 mins to 2 hours.
  2. Place a ridged grill pan over a medium heat, brush with oil and heat. Remove the fish from the marinade discarding the liquid and add to the pan. Cook too taste (3 minutes on each side for medium-rare.) Serve immediately.

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