Prep Time: 10 minutes
Cook Time: 20 – 30 minutes
Total Time: 40 minutes
Servings: 2
¼ teaspoon freshly ground black pepper
1 clove garlic minced (optional)
Pinch to ¼ teaspoon red pepper flakes (optional)
2 small tuna steaks
3 tablespoons / 45 ml olive oil
1.5 tablespoons / 22 ml light soy sauce
2 teaspoons / 10 ml rice wine vinegar
Preheat oven to 375°F. Pat the tuna steaks dry on both sides with paper towels. Combine the salt, pepper, garlic (if using) and pepper flakes and rub on both sides of tuna steaks. Put the steaks in a glass casserole dish.
Mix the olive oil, soy sauce, and rice wine vinegar and pour over the fish. Lift the fish to coat the underside with the mixture.
Bake for 20 minutes or until fish flakes easily with a fork. Turn halfway through and baste with the seasoned oil mixture 2 or 3 times during baking. Serve immediately.
Adapted from Baked Tuna Steak, Carluzzi’s