Crush garlic with the back of a knife but do not mince. Combine olive oil, soy sauce, coconut sugar, whole garlic cloves, salt and pepper in a jar with a lid. Shake marinade until it emulsifies. Pour marinade over tuna steaks and let them rest for at least 15 minutes while the grill or skillet heats.
Add 1-2 tablespoons of coconut oil to a large stainless steel or cast iron skillet. Heat the skillet on medium to medium-high heat on top of the stove. (I generally only cook 1-2 steaks at a time. Add more coconut oil as you need it.)
When oil is shimmering but not smoking, lay marinated steaks in the skillet for 1-2 minutes. Be careful to leave the garlic from the marinade to the side so that it does not burn in the pan. Flip and sear the other side for an additional 1-2 minutes. Increase time to 3 minutes per side for medium. Remove from the pan and serve immediately.
For Gingered Melon: Remove the seeds and cut honeydew melon into bite sized pieces. Make a simple syrup of water, honey, fresh mint and ginger liqueur (okay, maybe a little more but who is really measuring here!). You can do this by warming the ingredients gently on the stove until the honey dissolves. Or be completely lazy and put it in a jar with a lid and swish it around until the honey dissolves. Pour the ginger syrup over the melon and toss. Garnish with fresh mint. You will never pass up on the honeydew again!
Pan Seared Tuna Steak with Gingered Melon https://www.mynourishedhome.com/seared-tuna-steak/ April 1, 2015