Here I am with two thick tuna steaks, one is for tartar, the other I want to sear as I like eating it almost raw(as it should be), but I know at times a marinade isn't amiss when it comes time for tuna steak, the meat is sushi quality, was expensive and it's as fresh as it gets.
Also, I do regularly make tartar, but I am looking for a different twist, so please help.
1. Ideas for a simple and easy tuna steak marinade.
2. Different ways to make tuna tartar.
Thank you wonderful chowhounders!