Anybody know any good sauces to go with on a tuna steak?

Answer 1

Spread with a bit of pesto and then make a salsa to accompany with fresh tomato, basil, bit of red onion about a tbsp of Balsamic vinegar and 2 tbsp of good olive oil, salt and pepper

Answer 2

A good Wasabi sauce, natch.

This tuna is seared but not cooked all the way through. Use sushi quality tuna because you'll want to leave the center very rare. Of course, you can decide how cooked you want it.
INGREDIENTS:
6 6-ounce tuna steaks
1 1/4 cup white wine
1 cup cilantro leaves
1 cup unsalted butter
1/4 cup shallots, minced
2 tablespoons white wine vinegar
1 tablespoon wasabi paste
1 tablespoon soy sauce
1 tablespoon olive oil
salt and pepper to taste
PREPARATION:
Combine wine, wine vinegar and shallots in a saucepan over medium heat. Simmer to reduce to about 2 tablespoons. Strain out the shallots and discard. Add wasabi and soy sauce to mixture and reduce the heat.
Slowly add butter while stirring until completely mixed. Stir in cilantro and remove from heat. Set aside. Preheat grill as hot as you can get it. You really need a lot of heat for this one. Brush tuna steaks with olive oil. Season with salt and pepper and place on grill. Grill for 90 seconds then turn and continue grilling for 90 seconds more. If you just want the tuna seared remove from grill now. Otherwise continue grillling for 1 minute on each side again. Serve with sauce.

Answer 3

Yes! We have this all the time and never even consider another recipe. Pound coarsely grated black pepper into both sides of the tuna. Pan fry in a few tablespoons of oriental sesame oil, when it is done to your liking, remove the tuna and place on a platter tented with foil and keep in a warm oven. Add about one quarter cup of Marsala wine and about two teaspoons soy sauce and just deglaze the pan a bit and pour the sauce over the tuna. It's delicious!

Answer 4

It's not so much a sauce, but if you sear the tuna on both sides for a few minutes depending on thickness and how you like it cooked, just before it's done turn the heat right down and add lemon or lime juice, a bit of soy sauce, sliced chilli and ginger. When serving drizzle the 'sauce' over the fish together with the chilli and ginger. Goes great with a bit of salad and cous cous.

Answer 5

I love to marinate tuna steaks in Balsamic vinagrette salad dressing. 30 minutes is all you need as the fish is really quick to pick up the flavor. Grill and then serve on a bed of baby spinach lettuce. Throw some fresh cooked green beans and baby new potatoes around the tuna steak for a complete meal.

Answer 6

There is a schwartz sachet you can buy in supermarket called (tuna napolitiana sauce mix) it is meant for making tuna pasta dishes but i have mede up the sauce and served with tna steaks before and it is lovely, colmans do a similar sauce also but I am not sure of the name, also you could try marinating it in soy sauce, ginger and garlic powder in the fridge for 3 hours, then pan sear it and serve with salad, its not a sauce but the meat will taste lovely!

Answer 7

4 yellow fin tuna steaks, 1-inch thick
Sesame oil
1 rounded tsp. cornstarch
1/3 c. rice vinegar
1/3 c. mirin
1/3 c. soy sauce
1 lb. spinach leaves, rinsed, stemmed and dried
1 (6 oz.) box Saffron Rice, cooked per box directions
3 tbsp. minced crystallized ginger

Start coals, start rice. Make sauce: dissolve cornstarch in vinegar. Combine with mirin and soy sauce and simmer until mixture is a clear dark brown and thickened. Remove from heat but keep warm. Stem spinach leaves for 2 minutes.
Grill fish rubbed with sesame oil over hot coals 5-7 minutes per side

Assemble: Arrange a bed of spinach on each plate, place a tuna steak on top of spinach. Spoon a ring of yellow rice around plate. Spoon sauce over tuna and sprinkle with crystallized minced ginger.

Epicurious.com is awesome!!!

Answer 8

Fresh tuna steaks
Yield: 1 servings
1 ounce Dried Italian mushrooms
3 tablespoon Olive oil
2 each Garlic cloves - chopped
¾ cup Warm water
3 tablespoon Parsley - chopped
2 each Or 3 flat anchovy fillets
1 teaspoon All-purpose flour
4 each Tuna steaks, 3/4 inch thick
1 tablespoon Butter
1 cup White wine
Salt and pepper to taste
Juice of1 lemon

DIRECTIONS Soak mushrooms in warm water 20 minutes. Drain, reserving liquid. Strain mushroom liquid. Rinse mushrooms under cold running water. Squeeze to remove as much moisture as possible. Heat oil in a large skillet. Add mushrooms, parsley, garlic, anchovies and flour. Stir over medium heat until garlic begins to color. Stir in wine. When wine is reduced by half, add tuna steaks. Season with salt and pepper. Cover and cook about 5 minutes. Gently turn tuna and cook 3 to 5 minutes or until fish can be flaked. Place fish on a warm platter. Keep warm in oven. Add reserved mushroom liquid to skillet with butter and lemon juice. Cook over high heat until sauce has a medium-thick consistency. Spoon sauce over tuna.

Answer 9

Try the following
Char-grilled Tuna with Warm Coriander and Caper Vinaigrette
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

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

OR sweet and sour 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

Add all the ingredients to the pan and simmer for ten minutes, then season, to taste, with sea salt and freshly ground black pepper.

OR mangetout sauce
1 tbsp olive oil
½ red onion, sliced
½ red chilli, de-seeded and sliced
55g/2oz mangetout, sliced
½ tomato, diced

To make the sauce, heat the oil in a frying pan and gently sauté the onion for 1-2 minutes, to soften. Add the chilli, mangetout and tomato and sauté for a further 2-3 minutes

Answer 10

Easy -

Chop up a green chilli, mix it with a generous dash of Olive Oil, add a bit of pepper, leave for a while to infuse and then pour on your Tuna steak :-)

Answer 11

I'm not big on cooking from scratch so I like to look for good sauces myself. I've found this great curry sauce in my local supermarket. It tastes great with every fish I've tried. I'm sure it will be real good with a tuna steak. You can probably find it in the oriental food section in your local supermarket. Bon Apetit!