Try this amazing recipe for grilled tuna steaks to savor the rich flavors of the sea. These tuna steaks offer a delicious blend of refinement and simplicity, making them a culinary masterpiece just waiting to be enjoyed. With just a few ingredients, this dish becomes a symphony of flavors, with the boldness of a well-crafted marinade contrasting with the natural richness of the tuna.
Seared to perfection, resulting in a delicious crust that keeps the juicy interior intact, these steaks offer a gourmet experience without the work. These seared tuna steaks are a certain method to uplift your dining experience, creating an enduring impression on your palate and a want for more, whether you’re throwing a special dinner or just looking for a quick yet exquisite lunch.
Get ready to experience a taste of simplicity and powerful flavors through a culinary journey. The magic that happens in the kitchen when quality and finesse combine is shown in these grilled tuna steaks. Just like the recipe of Wagyu Steaks, this recipe too represents the art of cuisine at its best, from the instant the tuna hits the sizzling pan to the delicious fragrances that fill the air.
With each bite, you’re invited to savor a fusion of flavors as the delicate, melt-in-your-mouth meat and perfectly seared outside blend together harmoniously. With these seared tuna steaks, you can indulge in a memorable and sensory-engaging supper that will transport you to a fine dining experience without ever leaving your house.
Overview: How to cook Tuna Steaks?
Let’s create a delicious dish of seared tuna steaks! Begin by patting dry two tuna steaks, each around 6-8 ounces, and lightly seasoning them with salt and pepper. In a mixing bowl, I combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of olive oil, and two cloves of minced garlic to make a flavorful marinade. I immerse the tuna steaks in this aromatic blend, allowing them to soak up the flavors for 15-30 minutes.
Next, I heat a skillet over high heat and sear the marinated tuna for about 1-2 minutes on each side, adjusting for my preferred level of doneness. As a final touch, I sometimes sprinkle sesame seeds on the steaks during the last cooking moments for added texture. Once done, I let the tuna rest briefly before slicing it.
I love serving these mouthwatering tuna steaks with a side of steamed vegetables, rice, or whatever complements the dish perfectly. It’s a delightful way to enjoy a restaurant-quality meal right at home!
Choosing the Perfect Tuna Steak
If you’re new to buying tuna steaks, don’t worry�they’re usually found in the seafood section of your local grocery store and are often reasonably priced. Look for steaks with a rich, dark pink color; avoid those that appear brownish or lackluster, as they might be past their prime. I usually go for steaks around 4 ounces and about 3/4 to 1 inch thick, but thinner cuts cook faster. Overcooking can make the steak tough and less flavorful, so be cautious. While any tuna works, I recommend sushi-grade varieties like ahi, bigeye, yellowfin, or bluefin for their superior taste.
Quick and Tasty Tuna Steaks Recipe
Equipment
- Frying Pan/Skillet
- Spatula and Tongs
- Cutting Board and Knife
- Mixing Bowls
- Paper Towels
- Measuring Spoons
- Plastic Lid optional
Ingredients
- 2 tuna steaks
- Salt and black pepper to taste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 2 tablespoons olive oil for searing
- Sesame seeds and lime wedges for garnish; optional
Instructions
- Pat dry 2 tuna steaks (6-8 ounces each) and season with salt and black pepper.
- In a shallow dish, mix 2 tbsp soy sauce, 1 tbsp sesame oil, and 2 minced garlic cloves for the marinade.
- Coat the tuna steaks in the marinade, let sit for 15-30 minutes in the fridge.
- Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
- Remove the tuna from the marinade, allowing excess to drip off.
- Sear the tuna steaks for 1-2 minutes per side for rare to medium-rare doneness.
- Optionally, sprinkle sesame seeds over the tuna during the last minute of cooking.
- Rest the tuna steaks for a few minutes on a cutting board.
- Slice the tuna against the grain into thin pieces.
- Serve the seared tuna slices with optional lime wedges and preferred sides.
Notes
- This recipe�makes enough�for 4 tuna steaks. If using more tuna steaks, you should double the marinade.�
- Tuna steak will�keep in the fridge�for up to 3 days. If you want to freeze it, seal it tightly and freeze for up to 3 months.
- There is typically�no need to cut the tuna steaks�before marinating and grilling. They should be good as-is and ready to marinate right out of the package.
- Thaw tuna steaks in the fridge. It should only take a couple hours. If you�ve purchased your tuna steaks fresh, use by the sell-by date.
Nutrition
NUTRITIONAL FACTS (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | 300 |
| Protein | 40g |
| Fat | 14g |
| Saturated Fat | 2.5g |
| Sodium | 700mg |
Best sauces and toppings for Tuna Steak
- Sauce Vierge: Light French vinaigrette, pairs well with tuna, and seeps into flakes for added flavor.
- Mexican Salsa: Vibrant tomato-based salsa or Pico de Gallo, a lively contrast to tuna.
- Salsa Verde: Herbaceous pesto-like sauce, vibrant green, perfect for seafood.
- Pesto: Intensely flavored basil sauce, use sparingly as it’s potent.
- Chimichurri Sauce: Zesty South American parsley-garlic-olive oil sauce, ideal for tuna.
- Japanese Ginger Sauce: Flavorful marinade/sauce, great for tuna in recipes like Tuna Poke Bowl.
- Lemon Butter Sauce: Zippy lemon-flavored dressing, adds richness and clings well to tuna, suitable for various dishes like Dirty Rice and Salads.
Tuna Steak Marinade: Optional or Necessary?
The marinade for tuna steaks can add a delightful depth of flavor, but it’s not always necessary. Tuna itself has a robust taste that can stand alone, so whether the marinade is essential depends on personal preference.
Some people enjoy marinating tuna to infuse additional flavors, especially when using ingredients like soy sauce, sesame oil, garlic, or citrus juices. However, others prefer to season the tuna with just salt and pepper, allowing the natural taste of the fish to shine through.
However, if you still wish to add marinade to your steaks, here is the list of ingredients that you will require:
- Orange juice
- Soy sauce
- Olive oil
- Fresh parsley
- Fresh oregano
- Fresh garlic
- Lemon juice
- Black pepper
Simply mix these ingredients together and you are good to go.
Serving Suggestions
Storage and Reuse Tips
To store leftover seared tuna properly:
- Cooling: Allow the seared tuna to cool to room temperature before storing.
- Refrigeration: Place the leftover tuna in an airtight container or wrap it tightly in plastic wrap. Refrigerate within two hours of cooking.
- Use Within: Consume the leftovers within 2-3 days for optimal taste and quality.
- Reheating: Tuna is best enjoyed cold or at room temperature. However, if you prefer it warm, gently reheat it in a skillet over low heat or briefly in the microwave to avoid overcooking.
- Avoid Overheating: Reheating tuna for too long can cause it to become dry and lose its tenderness, so take care not to overheat.
