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 Sea salt Ground pepper
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.