Tuna Steak

Tuna steaks are the best addition to any salad (especially this Asian Ramen Salad), or just served on top of some rice along with garlic edamame. They are so juicy and flavorful, and a great dish to serve for a special occasion. You can actually find tuna for a great price, which makes this dish a great option any day of the week. I ended up making this recipe twice in one week because we all loved it so much! I answer a lot of questions about what kind of tuna to choose and how to pick out the best piece in my tip box below. The best part about this recipe is it takes just minutes to cook! If you didn’t want to let it marinade, you can have these stakes ready in under 10 minutes. It’s flavorful and really unique! You can add more to the meal to make it more filling. I prefer serving them with instant pot rice and air fryer green beans.

Ingredients

You could get away with less ingredients than this, but I like to make a yummy marinade for these tuna steaks. It’s fun to add different flavors because you get a whole new experience each time. You could add things like honey, sesame seeds, parsley, and cayenne pepper. I love switching up the flavors all the time. You can find the measurements below in the recipe card.

Water: This is to make the marinade. Lemon Juice: Acid goes great with tuna, and helps to bring out all the amazing flavors. Soy Sauce: Soy sauce is a fermented bean sauce that is salty and full of flavor. You can choose a low sodium version if you are worried about the salt content. Sesame Oil: It’s nutty and so flavorful, you’re going to love it! Cardamom: This adds warmth and sweetness to the dish. Thyme: Fresh or dried thyme goes great with tuna. Pepper: Freshly ground black pepper has more flavor, I always use it in the recipes that call for pepper. Garlic: Garlic cloves are the perfect pair with these other ingredients. Tuna Steaks: You should be able to find tuna steaks at your local grocery store in the fish section. Mine were a little less than an inch thick.

Tuna Steak Recipe

If you are confident cooking a regular steak, then you are overqualified for cooking a tuna steak. All you do is marinade and sear on a skillet! I prefer to use my cast iron, but a non-stick skillet will work great. Make sure that you pay attention to how thick your steak is because a thinner steak will cook faster, and a thicker steak may need a few more minutes on both sides. If you are cooking on a grill, then they will likely cook faster than on the skillet. The steaks should be seared on the outside and medium-rare on the inside.

In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 3 days.