tuna steak

Sushi grade tuna steak encrusted with sesame seeds and balsamic soy ginger vinaigrette, all I can say is yum! This is an easy main course salad or appetizer.

Sesame Crusted Tuna Steak On Arugula

sushi grade tuna

sesame oil

black and white sesame seeds

kosher salt

black pepper (to taste)

baby arugula

ginger

scallion

garlic

balsamic vinegar

red wine vinegar

soy sauce or gluten-free tamari

tbsp honey

Dijon mustard

Sesame Crusted Tuna Steak on Arugula

Rub the tuna steaks with 1 teaspoon of oil, and sprinkle with salt and pepper.

Place the sesame seeds on a medium plate. Dip entire surface of the steak into sesame seeds, pressing to adhere.

Heat a skillet on high heat. When very hot, place the tuna steaks on the hot skillet and cook for 1 to 2 minutes on each side, depending on the thickness. Set aside on a plate.

Meanwhile, prepare salad and soy vinaigrette.

Slice tuna steaks into 16 slices and place on top of arugula.

Drizzle vinaigrette over the top.

Recipe video above. The perfect tuna steak is seared on the outside and deliciously rare on the inside. It takes 2 1/2 minutes flat - fastest fish recipe ever! Tuna loin is lean so best served raw or rare if cooked, to enjoy the tender, almost creamy flesh. There&#039;s a reason why tuna is a darling of the fine dining scene! Best served just slightly warm or at room temperature. Pictured with Sauce Vierge, a summery, simple French salsa / vinaigerette sauce that pairs perfectly with fish!

Tuna Steak

olive oil

tsp sea salt

tsp black pepper

Sauce Vierge ((French salsa / vinaigrette for fish))

Chervil sprigs ((substitute small flat leaf

Prepare resting tray: Place a rack on a tray. (Note 3)

Oil and season tuna: Drizzle half the oil over the tuna. Smear over one side, then sprinkle with half the salt and pepper. Flip and repeat.

Heat skillet: Heat skillet (preferably a skillet with grille lines) over high heat until smoking hot. The hotter, the better!

Oil skillet (if required): If your skillet is not well-seasoned, brush skillet with olive oil or take pan off stove and spray with any oil (SAFETY WARNING! Note 4)

Cook first side: Place tuna steak in the skillet (I do one at a time for best results, Note 5) and cook for 45 seconds.

Rotate for grill lines:  Turn steak 45 degree. Continue cooking another 45 seconds.

Cook other side: Flip tuna carefully, then leave for 1 minute or until the internal temperature in the middle reads 48°C / 118°F (Note 6).

Rest: Remove tuna from skillet and place on rack. Rest for 5 minutes – it will cool down almost to room temperature. This is desirable for easier slicing and better eating (Note 7) Serve! See Note 2 for sauce options.

Slice, if desired (Note 7): Place tuna on a board with criss-crossing grill lines facing up. Slice the tuna into 4 or 5 thick slices, holding the edges with your fingers as needed to ensure the seared surface doesn&#039;t crumble. Transfer to serving plate and separate the slices slightly so they insides are just visible, or on an a slightly angle, overlapping each other.

Sauce Vierge: Spoon the Sauce Vierge over steaks, leaving small piles of tomato here and there on the tuna slices, and a few on the plate. Other sauce options: See Note 2.

Finishing: Drizzle with a bit of olive oil. It looks beautiful as it is, but if you want to raise the bar even higher, add a few small sprigs of chervil and some edible flowers!

Plating up - with Sauce Vierge option (pictured):

Mediterranean Tuna Steaks marry the tuna steaks with a Tuscan tomato and basil sauce with olives, capers and garlic. Easy and absolutely wonderful.

Mediterranean Tuna Steaks

onion

garlic (2 minced and 1 crushed)

whole tomatoes (We love San Marzano, drained and chopped)

basil leaves (fresh, roughly chopped)

tbsp flat-leaf parsley (fresh, chopped, plus more for garnish)

tuna (each

Kosher (or Sea salt and freshly ground pepper)

black olives (pitted, left whole, or, sliced/chopped)

capers

In a large skillet over medium heat, warm 3 tablespoons of the olive oil.

Add the onion and saute until it begins to soften, about 3 minutes.

Add the minced garlic and saute until golden, about 2 minutes longer.

Stir in the tomatoes, basil and 2 tablespoons of the parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.

Remove from heat and set aside.

Lightly season the tuna steaks on both sides with salt and pepper.

In another skillet, large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat.

Add the crushed garlic and cook, stirring often, until golden, about 2 minutes. Remove and discard the garlic.

Add the tuna steaks to the skillet, raise the heat to medium-high, and cook, turning once, until lightly browned on both sides, about 2 - 3 minutes per side.

Pour the reserved sauce directly over the fish, reduce the heat to low, and add the olives and capers, and cook for another 5 minutes (sauce will thicken a little more).

Transfer tuna steaks and sauce to plates and garnish with parsley.

https://embed.mediavine.com/videos/moxau68vaaq3irtvcgb5

Follow these easy step-by-step instructions for making this incredibly delicious, and healthy, Mediterranean Tuna Steak!

INSTRUCTIONS FOR MAKING MEDITERRANEAN TUNA STEAKS

Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn

Tuna pasta bake

rigatoni

butter

plain flour

milk

strong cheddar, grated

tuna

can sweetcorn, drained

parsley

Boil 600g rigatoni for 2 mins less time than stated on the pack.

To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.

Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.

Remove from the heat and stir in all but a handful of the 250g grated cheddar.

Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.

Transfer to a baking dish and top with the rest of the grated cheddar.

Bake for 15-20 mins until the cheese on top is golden and starting to brown.

When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good-quality fresh tuna the last thing you want to do is cook it all the way through and make it taste like tinned tuna, so yes, good-quality fresh tuna should be served rare or very pink.

Seared tuna steak

red chilli

coriander seeds

basil

coriander

lemon

This is a wonderfully simple, light meal that will leave you with a big smile on your face 

Sicilian-style tuna carpaccio

rosé wine

x 200 g yellowfin tuna steak, sustainably sourced

½ a bunch of fresh basil

½ a bunch of fresh dill

extra virgin olive oil

Whether you&#x27;re grilling, searing, baking or broiling your tuna, this Marinade for Tuna Steak will send it over the top. It&#x27;s easy to make, uses only 8 simple ingredients and comes together in just 5 minutes.

MARINADE FOR TUNA STEAK

Soy Sauce

Cloves Garlic, finely minced

Onion,

Lime, juiced

tbsp Sesame Oil

tsp Sriracha

tsp Ground Ginger

Pepper

Add all of the ingredients to a bowl....

Add all of the ingredients to a bowl. Whisk until well combined. Alternatively, you can add them directly to the ziploc bag you plan to marinate your tuna in.

https://mediavine-res.cloudinary.com/video/upload/a5gdycgfoynogi7s2pfs.mp4

Discover the ultimate marinade for tuna steak that enhances flavor and tenderness, making your seafood dish irresistibly delicious. Our simple and easy recipe transforms your tuna steak into a gourmet delight perfect for any occasion.

This seafood fettuccine recipe is one of the best seafood pasta recipes. From Jamie Oliver's book, Jamie Cooks Italy, it's packed with fresh tuna and prawns

Tuna fettuccine

whole almonds

anchovy

fettuccine

baby courgettes, with flowers

yellowfin tuna, from sustainable sources

cherry tomatoes

pecorino cheese

A brilliant tuna salad recipe from Jamie Oliver's new programme Quick & Easy Food, as seen on Channel 4. This recipe is on the table in just 10 minutes.

Pickled-ginger tuna steak salad

radishes, ideally with leaves

pickled ginger

soy sauce

frozen soya beans

This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here's how to cook tuna steak.

Perfect Tuna Steak

neutral oil

salt

black pepper

For serving: Garlic Herb Sauce (optional)

Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.

Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides to get a nice even coating (about 3/4 teaspoon kosher salt for 8 ounces).

Heat the oil in a medium skillet over medium high heat.

Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.

Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices and serve immediately, with the sauce if desired. 

OmG..Excellent and I didn't overcook it!! Delish with rice and lightly sautéed  green beans. O la la..
Thank you

great, thank you, fish is something I rarely make, but do like ahi tuna, just hadn't been sure how to prepare and make it, so this really helps!

Easy to follow directions. Will use this website for more recipes for sure!! Bon appétit!

Turned out great! I looked up your tuna steak recipe mainly for the cooking instructions and tips to make sure I didn’t ruin our lovely wild caught fish. I used a light blend of Old Bay seasoning, lemon pepper, and sea salt. Didn’t have any neutral oils, so I used coconut oil and olive oil and the tuna steaks still came out delicious. Moist, tender, flavorful, not overcooked. The whole family loved it!

A nourishing spring salad, ready in minutes

Tuna, asparagus & white bean salad

asparagus

cannellini beans

red onion very finely chopped

tbsp red wine vinegar

tarragon

Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.

Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

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Top 11 tuna steak recipes from across the web

The most viewed tuna steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sesame Crusted Tuna Steak On Arugul...

Tuna Steak

Mediterranean Tuna Steaks

Tuna pasta bake

Seared tuna steak

Sicilian-style tuna carpaccio

MARINADE FOR TUNA STEAK

Tuna fettuccine

Pickled-ginger tuna steak salad

Perfect Tuna Steak

Tuna, asparagus & white bean salad

The most viewed tuna steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine