I love to share recipes of my meals when the whole family loves what I made. This tuna loin dinner was adored by my husband and daughter, and it was super easy to make.
I got inspired to make this dish after harvesting the early September crops from our garden. The herbs were in full force, so I thought about what to make.
The basil I picked in handfuls, as well as the chives. There was plenty of thyme, oregano, lemon parsley, sage, and rosemary. I used them all in the marinade for these delicious tuna steaks.
Two tuna loins, patted dry
2-3 TB Olive oil
2-3 TB Bragg’s amino acids (or soy sauce)
Juice from one orange (I used Cara Cara)
1-2 tsp. maple syrup
1 tsp. garlic powder
1 tsp. balsamic vinegar
Chopped fresh herbs (put them all in!)
- Pat the loins dry and sprinkle both sides with salt and pepper.
- Mix marinade with the rest of the ingredients and let the loins sit in the marinade for at least 1 hour (or just until dinner time!). Flip the loins over at intervals to be sure that every inch sops up that goodness!
- Heat a cast iron pan to high. Coat with a little olive oil. Sear the loins on each side to desired done-ness. We like ours raw in the middle, so I seared about 2-3 minutes on each side. I also got the sides by rolling the loins on the pan with my tongs.
- I gave a squeeze of orange at the end.
I hope you enjoy this as much as we always do!