Avoid this mistake when marinating tuna steaks
While it might seem that the longer you marinate, the better, that's not always the case. The logic is understandable: we know that slow-cooked barbecue is best, we appreciate that Sunday sauce that takes all afternoon to simmer, and we value patience as a virtue in many other culinary pursuits.
After successfully avoiding common seafood buying mistakes, choosing the perfect seasonings, and researching the ideal cooking temperature for your tuna steaks, the last thing you want to do is marinate them for too long. While many proteins can tolerate overnight marinating, tuna isn't one of them. Instead of infusing the fish with maximum flavor, as you might expect, over-marinating can actually ruin this delicate cut.
The best way to marinate tuna steaks
Most marinades for tuna steaks require some type of acid, such as a citrus fruit like lime juice. Even diluted with other ingredients like oil, a touch of sweetness, salt, a bit of jalapeño heat, and garlic, that acid begins to soften the tuna steak beyond what's desired after a couple of hours of marinating. Even ceviche, which is cooked in its own broth rather than over a heat source, is more successful when prepared and served relatively quickly, rather than left to sit for too long.
A simple marinade for a tuna steak can be a great option even for experienced cooks. While it won't compare to those hearty dishes that can be prepared days in advance to save time, it only takes a few minutes to mix half a cup of olive oil, a couple of tablespoons of lime juice, minced garlic, a teaspoon of grated ginger, and a few drops of honey and soy sauce. By letting the tuna steak marinate for half an hour before searing it, you'll have a spectacular main course in under an hour.
