tuna steak recipe

A quick and easy dinner recipe using fresh tuna steaks. These come topped with a simple but glorious dressing made with tomatoes and capers &#8211; all you need to accompany it is an Italian seaside view.

Quick tuna steaks with a tomato and caper dressing

2 tuna steaks

olive oil

capers

lemon juice

tomato

harissa (chilli paste)

coriander

Take the tuna steaks, brush with olive oil, season, and cook on a griddle pan for 3-4 minutes each side, until just tender but still slightly pink in the middle.

Meanwhile, in a small pan heat the olive oil with the drained capers, a good splash of lemon juice, the tomato, harissa and chopped coriander. Serve warmed through over the cooked steaks.

If you’re looking for a quick and easy dinner that’s restaurant-worthy, then you’ve got to try this seared ahi tuna steak recipe. A quick and easy marinade gives the fish an incredible flavor, and an optional Creamy Sriracha Sauce takes it over-the-top. For the best texture, the tuna steak should be cooked until it’s rare (or at most, medium-rare) on the inside. This will ensure it stays tender and silky (if over-cooked, the texture can be dry). Be sure to buy good quality, fresh tuna steaks that are 1 1/2- to 2-inches thick—you will need either 1 large or two smaller tuna steaks (check out my shopping tips and watch me make this recipe in this video). For spicy tuna bowls, serve it over this Edamame Sushi Salad—the combination is sublime!

Seared Tuna Steaks Recipe with Spicy Sriracha Sauce

tuna steak (you can use ahi

low-sodium tamari or soy sauce

neutral vegetable oil (such

lime juice

garlic clove, grated

honey

Salt and black pepper

Quinoa Edamame Salad, recipe link

Spicy Sriracha Sauce, recipe link

Pat the tuna steak(s) dry and arrange it in a similar-sized dish or zip-top bag.

In a small bowl, whisk together the tamari, 1 tablespoon of the oil, lime juice, garlic and honey. Season with salt and pepper. Pour the marinade over the tuna, turning the steak to coat. Cover and refrigerate for at least 30 minutes or for up to 2 hours, turning the fish occasionally.

Marinate the tuna

Remove the tuna steak from the marinade and pat it dry using paper towels (this is important, so don’t skip this step). Season the steak with salt and pepper.

Coat a medium cast iron or non-stick skillet with the remaining 1 tablespoon of oil, and place it over medium-high heat.

Once the pan is hot and the oil is shimmering, arrange the tuna in the skillet. Cook 2-3 minutes, or until browned on the bottom. Flip the steak over and cook until browned on the other side (once the steak is browned feel free to flip it a few times to even out the sear)—it will take about 2-3 minutes longer total for rare.

Sear the tuna

Transfer the steak to a cutting board and let it rest for 5 minutes. Slice the tuna against the grain. If you’d like, pile arrange the tuna over the Edamame Sushi Salad and drizzle with the Spicy Sriracha Sauce.

Serve

In this zero-waste recipe, we use Swiss chard in its entirety, from stems to leaves!

Seared Tuna with Wilted Swiss Chard and Green Onion Broth

Swiss chard, about 1 lb (450 g)

lb (225 g) mini bell peppers, seeded and halved

garlic cloves, chopped

tbsp Kalamata olives, pitted and halved

4 steaks

green onions, thinly sliced

(10 g) chives, finely chopped

chicken broth

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Separate the Swiss chard stems from the leaves. Cut the stems into ½-inch (1 cm) pieces and set aside in a bowl. Coarsely chop the leaves and set aside in another bowl.

In a large non-stick skillet over high heat, soften the bell peppers and garlic in the oil for 2 minutes. Add the chard stems and cook for 4 minutes or until al dente. Add half of the chard leaves and cook until wilted. Add the remaining leaves and olives. Cook until all the leaves are tender. Season with salt and pepper. Keep warm.

Swiss Chard

In another skillet over medium-high heat, sear the tuna in 1 tbsp (15 ml) of the oil for 1 to 2 minutes on each side or until nicely browned on the outside but still raw at the centre. Season with salt and pepper. Set aside on a plate.

In the same skillet over medium-high heat, soften the green onions and chives in the remaining oil. Add the broth. Bring to a boil and let reduce by half.

On a work surface, slice the tuna steaks.

Divide the chard mixture among four shallow bowls. Top with the sliced tuna and green onion broth.

Tuna

Nous avons fait la recette telle quelle. Tout est parfait, mais il manque de saveur. Manque de zip! À refaire en trouvant les bonnes aromates.

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

This Simple Grilled Ahi Tuna Steak Recipe is healthy, delicious, and takes just 10 minutes to make! Easy enough for a weeknight family dinner, but special enough to serve to company. That&#x27;s my kind of cooking!

Simple Grilled Ahi Tuna Steaks

tuna

Extra virgin olive oil

Sea salt and fresh ground pepper

Heat a grill pan on the stove until...

Heat a grill pan on the stove until very hot, but not smoking.

Brush one side of the tuna steaks with...

Brush one side of the tuna steaks with the olive oil. Season with the sea salt and fresh ground pepper.

Place tuna steaks, oiled side face down, into...

Place tuna steaks, oiled side face down, into the grill pan. Brush the other side with olive oil and season with salt and pepper.

Grill the tuna steak for 2 1/2 minutes...

Grill the tuna steak for 2 1/2 minutes and flip. Cook for an additional 2 minutes

Remove to a plate and let sit for...

Remove to a plate and let sit for 5 minutes before slicing.

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!

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Top 5 tuna steak recipe recipes from across the web

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Top Tags

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