Tuna Steak

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When you’re trying to cut back on calories but yet seeking a lighter meal, fresh tuna is a wonderful option. On the grill or stovetop, meaty tuna steaks and fillets cook fast, and the mild taste may be accentuated with a variety of sauces and spices.

What is Tuna Steak?

This tuna steak dish is a quick and easy way to get a healthy meal on the table. This tuna steak dish is perfect for folks who want meaty fish with a strong taste. Tuna steaks are one of the simplest kinds of fish to prepare since they come pre-cut and ready to fry with minimum preparation. Tuna is a robust meaty fish that can withstand high temperatures when cooked, making it perfect for frying and barbecuing. They’re delicious and versatile enough to fit into almost any meal.

Recipe Ingredients

  • 2 dry red chili, tiny
  • 2 teaspoons seeds of coriander
  • 12 garlic clove
  • 1 large bunch of basil leaves
  • 1 large bunch of coriander leaves
  • Extra virgin olive oil
  • 2 lemons
  • 5 x 225 grams fresh even colored tuna steaks, ideally 2 cm thick
  • Black seeds (optional)


  • In a pestle or mortar, crush the chilies and coriander seeds.
  • Clean the garlic cloves and evenly chop them, and also finely chop the herb leaves.
  • Combine everything in a pestle or mortar
  • Combine all these ingredients with extra virgin oil and lemon juice
  • Before putting everything together, season tuna with salt and black pepper.

  • Arrange the tuna steaks on a baking sheet, season both sides, and massage with the herb mixture all over. Sprinkle black seeds.
  • You may prepare it in a variety of ways. Cooking it on a griddle or in a frying pan is my preferred method.
  • Preheat the pan to a high temperature. Place the tuna in the pan and sear it, and brown the fish (about 40 to 50 seconds on each side).
  • Slice the tuna steaks and squirt fresh lemon juice all over them once they’ve been cooked (optional).

What type of Tuna should be preferred for Tuna Steak?

The preferred Tuna for Tuna Steaks should be that is uniformly pigmented, dark red in hue, and has a thin grain with no major sinews. Tuna is usually better in reputable fishmongers than in local markets, although local markets occasionally get a good batch in, so keep a look out.

Why Tuna Steak Should be Raw from Inside?

The surface of a well-cooked tuna steak should be seared but the inside should be uncooked. This is because tuna steaks are sliced from the fish’s loin. This section of the tuna is slender, with an even, transparent pink or red hue and minimal fat. It tends to become rather dry while cooked, similar to the texture of canned tuna. The interior of the tuna will stay delicate and delicious if served with a rare (raw) center. Tuna cooked to medium or well done begins to resemble canned tuna, minus the canning oil that helps to compensate for the dryness.

Best ways to Serve Tuna Steak

  • I prefer to top the sliced tuna with sliced green onions, and a fine drizzling of lemon juice.

It also tastes delicious when served with green vegetables and a splash of spicy mayo in a rice bowl.

  • Serve this Tuna Steak over a bed of greens with an artistic style sauce for a nutritious, low-carb supper. This would also be delicious in a tuna poke bowl. Usually, these bowls are often prepared with raw fish, but I believe this fish, seared for a few minutes shorter than usual and sliced into cubes, would be delicious in a poke bowl.
  • I believe the sliced tuna steak will taste fantastic on avocado toast as well.


  • When slicing the tuna, keep the edges together to prevent the cooked section from splitting.
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