14 Easy Recipes For Tuna Steak (2024)

FAQs

How is tuna steak supposed to be cooked? ›

Tuna can be served cooked to rare, or cooked to a crust on the outside and raw in the centre, known as tataki in Japan. Pan-frying or griddling make this easier to control. Because tuna has a fairly robust flavour, you can easily add herbs, spices and flavours to it without worrying about overwhelming the taste.

Organic Paprika (Sweet or Smoked): For a subtle warmth and color, excellent in rubs. Use smoked paprika for a more grilled flavor. Organic Black Malabar Pepper: A classic pairing for a simple seared tuna steak. Organic coriander Powder: Offers a lemony, floral note, excellent for an exotic twist.

Ahi tuna has a mild flavor, so you'll want to make sure you season it before cooking. This recipe seasons the tuna steaks with salt and cayenne pepper, plus sears them in a pan with butter, olive oil, and whole peppercorns.

Cook, uncovered, for 4 to 6 minutes per ½-inch thickness (6 to 9 minutes for the ¾-inch-thick steaks we suggest), turning once during cooking. Fish should begin to flake when tested with a fork but still be pink in the center. Adjust the heat as needed if the skillet gets too hot.

Cook for 2 minutes on the first side for a rare steak or 5 minutes for a medium one. Turn the steaks over and cook for the same amount of time as you cooked the first side. This ensures that the tuna steak is cooked evenly and seared well on both sides — particularly important with thick, one-inch tuna steaks.

Start by doctoring up a can of tuna with mayonnaise, lemon, and cilantro—think spicy tuna with the spice on the side. Then add rice and crunchy seasoned carrots and cucumber for the perfect balance of flavor and texture. Serve with your favorite condiments such as soy and hot chili sauce.

The classic—with red onion, celery, and cheddar—is favorite for good reason, but we like to switch the flavors up a bit, subbing the celery out for chopped fennel, which adds light, refreshing flavor. Or give tuna the cheesesteak treatment on long rolls with Swiss cheese and a red-pepper mayo.

Chef Ramsay adds lime zest to the loin under the crust and again when plating to infuse fragrance throughout the dish. Searing happens quickly with tuna—only 30 seconds on each side over medium heat. If the pan gets too hot, add a touch of cold oil to keep the sesame seeds from burning.

Sear and Cook the Tuna

Leave that side down for 1-2 minutes until browned and crispy. Then, flip to the other side and sear for another 1-2 minutes. Now, you can pull it off the grill or continue to cook it to your desired doneness level. Shoot for an internal temperature of at least 125 degrees Fahrenheit.

Should you take tuna steak out of fridge before cooking? ›

How To Make Sure Tuna Steaks Get To Room Temperature. So how long should tuna steaks be left out? At a minimum, you'll want to remove them from the refrigerator 20 minutes before you're going to toss them in the pan or on the grill. That's enough time for them to reach room temperature.

Bright and refreshing, cilantro lime sauce adds a zesty kick to your ahi tuna. Blend fresh cilantro, lime juice, garlic, and a touch of honey for a sauce that balances tangy, herbal, and sweet flavors. Sesame Sauce: To add an Asian flair to your ahi tuna, drizzle it with a sesame sauce.

Mayonnaise, harissa, yuzu kosho, and Dijon mustard are examples. They also label preserved pickles, relishes, capers, chopped jalapeños, and chili flakes as excellent additions. Anything sweet, spicy, or fragrant is a good addition. Just remember to chop your mix-ins so that the tuna is spreadable.

The BEST Sauces for Tuna Steaks. Chimichurri sauce: Blend together fresh parsley, garlic, red wine vinegar, olive oil, and red pepper flakes. Drizzle over the cooked tuna steak. Lemon butter sauce: Melt butter in a saucepan and add lemon juice, garlic, and parsley.

Just like a beef steak, tuna steak can be served from extremely rare to well done. An easy seared recipe is to brush each side with oil and season well – when they're seared on both sides you're done. Alternatively, cooking them in foil in the oven is just as straightforward.

Sear and Cook the Tuna

Leave that side down for 1-2 minutes until browned and crispy. Then, flip to the other side and sear for another 1-2 minutes. Now, you can pull it off the grill or continue to cook it to your desired doneness level. Shoot for an internal temperature of at least 125 degrees Fahrenheit.

Tuna steak is typically done after just a few minutes on each side, just long enough to give it an attractive sear on the top and bottom. It is easy to overcook tuna steak, but high-quality, well-sourced tuna can be eaten raw, so you should not worry as much about undercooking it.

Relevant US and Canadian food authorities all recommend that undercooked (i.e. seared but red in the middle) tuna should only be eaten if it was properly deep-frozen to kill any parasites first. And even that isn't completely risk-free.