What is a good Tuna steak recipe?

Question

I am looking for a good recipe that you have tried that is not too complicated. I have approximately 1.5 lbs of fresh yellowfin tuna. I have already fixed it by just seasoning and grilling, so I am looking to do something different tonight. Thanks....

Answer 1

Try the following as they are good recipes

Char-grilled Tuna with Warm Coriander and Caper Vinaigrette
Ingredients
2 tuna steaks weighing about 8 oz (225 g) each
1 tablespoon extra virgin olive oil
salt and freshly milled black pepper

For the vinaigrette:
1 heaped tablespoon roughly chopped fresh coriander leaves
1 heaped tablespoon salted capers, rinsed and drained
grated zest and juice 1 lime
1 tablespoon white wine vinegar
1 clove garlic, peeled and finely chopped
1 shallot, peeled and finely chopped
1 heaped teaspoon wholegrain mustard
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper

You will also need a cast-iron ridged grill pan.

First of all, brush the grill pan with a little of the olive oil, then place it over a very high heat and let it pre-heat till very hot – about 10 minutes. Meanwhile, wipe the fish steaks with kitchen paper, then place them on a plate, brush them with the remaining olive oil and season both sides with salt and freshly milled black pepper. When the grill pan is ready, place the tuna steaks on it and give them about 2 minutes on each side.

Meanwhile, make the vinaigrette by placing all the ingredients in a small saucepan and whisking them together over a gentle heat – no actual cooking is needed here; all this needs is to be warm.

When the tuna steaks are ready, remove them to warm serving plates, pour over the vinaigrette and serve with steamed new potatoes.

Or Tuna steaks with sweet and sour sauce
Ingredients
For the sauce
1 tbsp olive oil
½ red pepper, chopped
1 small onion, finely chopped
1 tbsp white wine vinegar
dash Tabasco sauce
2 tbsp honey
1 tsp sesame oil
1 tbsp tomato ketchup
50ml/2fl oz water
sea salt and freshly ground black pepper
For the tuna
15g/ ½oz butter
1 tbsp olive oil
140g/5oz tuna steak
sea salt and freshly ground black pepper, to taste

Method
1. Heat the oil in a saucepan, add the pepper and onion, and fry gently over a medium heat for five minutes.
2. Add the remaining sauce ingredients to the pan and simmer for ten minutes, then season, to taste, with sea salt and freshly ground black pepper.
3. Meanwhile, for the tuna, place the butter and oil in a frying pan on a high heat. Season the tuna with salt and freshly ground black pepper and place into the pan and fry for 2-4 minutes on each side, until completely cooked through or cooked according to your preference.
4. To serve, spoon the sauce on a plate and top with the tuna steak.

Or Balsamic tomatoes with tuna steak
Ingredients
2 tomatoes, cut in half
6 tbsp balsamic vinegar
½ fresh tuna steak
2 tbsp herb oil, for garnish

Method
1. Heat a small non-stick pan and pan-fry the tomato halves for 1-2 minutes.
2. Remove from the pan and place to one side while you make the balsamic reduction, by placing the balsamic vinegar into the pan.
3. Reduce the balsamic in the pan until it becomes nice and thick, 3-4 minutes.
4. Add the tomatoes back into the pan, and heat for 1-2 minutes.
5. Heat a griddle pan, and grill the tuna for two minutes on one side. Turn over, remove the tuna from the pan, and allow to rest for a minute.
6. To serve, place the tomatoes onto a plate, top with the grilled tuna and drizzle with herb oil and some of the balsamic reduction.

Answer 2

Marinated Tuna Steak INGREDIENTS 1/4 cup orange juice 1/4 cup soy sauce 2 tablespoons olive oil 1 tablespoon lemon juice 2 tablespoons chopped fresh parsley 1 clove garlic, minced 1/2 teaspoon chopped fresh oregano 1/2 teaspoon ground black pepper 4 (4 ounce) tuna steaks DIRECTIONS In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes. Preheat grill for high heat. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Answer 3

Spicy Tuna Steaks

* 1/4 cup vegetable oil
* 4 cloves garlic, crushed and minced
* 2 tablespoons soy sauce
* 1/4 teaspoon dry mustard
* 3 tablespoons fresh lemon juice
* 1/2 teaspoon freshly ground black pepper
* 2 pounds tuna steaks
* 1 lemon, cut in wedges
In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour.Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges.

Answer 4

SPICY TUNA STEAK

1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon lemon-pepper seasoning
Half teaspoon wasabi powder
Salt and pepper to taste
2 8-oz. tuna steaks
Sesame oil as needed

Grind the coriander and mustard seeds in a spice grinder and then combine with the lemon-pepper seasoning and wasabi powder. Brush the tuna steaks with sesame oil and then sprinkle with the seasoning mix and salt and pepper. Heat a non-stick skillet and then add some sesame oil. Make sure the skillet and oil are very hot. Add the tuna steaks and sear each side until desired doneness. This will vary with the thickness of the steak and how red you like it in the center. If the steak is thicker than a half-inch and you like it rare, you won’t need more than two minutes a side.

Chef Mark

Answer 5

4 6-ounce fresh or frozen tuna steaks, cut 1 inch thick
1/3 cup dry white wine
1 tablespoon lemon juice
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1/4 teaspoon salt
Lemon slices (optional)
Fresh rosemary and/or oregano (optional)

Thaw fish, if frozen.

For marinade, combine wine, lemon juice, oil, garlic, rosemary, oregano, and salt. Place fish in plastic bag set into a shallow dish. Add marinade; seal bag. Turn fish to coat well. Chill for at least 1 hour or up to 2 hours, turning fish once.

Remove fish from bag. Discard marinade. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once. Garnish with lemon slices and rosemary and/or oregano, if desired. Makes 4 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once.

Answer 6

cook it in a white wine for best results.