Tuna steak recipe

Tuna steak recipe

Adhere to our tips for buying and cooking tuna steaks. This meaty, flavoursome fish is tasty griddled or pan-fried, particularly when it truly is marinated in herbs and spices.

Tuna has a meaty firm flesh and a rich, strong flavour due to its higher oil material. Due to the fact tuna is oily, the flesh goes off much more quickly than some other fish, so purchase it as fresh as you can. Tuna will have already been skinned, boned and lower into portions when you buy it, generating it a really simple fish to use as there is minimum prep to be carried out other than including flavour – and it’s exceptionally quick to cook.

Tuna is largely sold as steaks. You may also see strips of loin for creating sushi and sashimi, and paler ventresca steaks (toro in Japanese) which are reduce from the fatty stomach. Search for firm, dense red or dark red flesh when purchasing tuna loin or steaks, and make sure it is from a sustainable source – examine the Marine Stewardship Council site for the most current guidance. Choose thicker steaks as these will cook far far better (see below).

How to cook tuna

Tuna dries out really swiftly and turns crumbly, so it should be cooked quite briefly above a substantial heat in a frying pan, on a griddle or more than a barbecue or cooked beneath oil (confit), sous vide or simmered in a sauce. Tuna can be served cooked to unusual, or cooked to a crust on the outdoors and raw in the centre, acknowledged as tataki in Japan. Pan-frying or griddling make this less complicated to handle.

Since tuna has a pretty robust flavour, you can easily add herbs, spices and flavours to it with no worrying about mind-boggling the taste. Marinating tuna steaks will include flavour to the surface, but won’t make it any juicier – retaining a shut eye on your steak while cooking is the only way to make confident it won’t dry out.

Pan-fried tuna steaks recipe

Serves two

two thick tuna steaks

  • olive oil for brushing
    1. Brush the tuna steaks lightly with oil, and season.
    2. Place the tuna steaks into a heated frying pan above a substantial heat and let to cook for 1-2 mins, depending on how thick the tuna steaks are.
    3. Turn the tuna over and cook for one-two mins on the other side. Search at the side of the tuna to see how far via it is cooked, but remember it will preserve cooking for a quick although when taken off the heat. Rest for a couple of mins ahead of serving.

    Griddled tuna steaks recipe

    Serves two

    • two thick tuna steaks
    • olive oil for brushing
    1. Brush the tuna steaks lightly with oil, and season.
    2. Put the tuna steaks into a heated griddle pan over a substantial heat (the pan must be quite hot) and allow to cook for 1-2 mins dependent on how thick the tuna steaks are. If you want to make a crisscross pattern on the surface, rotate the tuna by 90 degrees halfway through.
    3. Flip over very carefully and cook in the identical way for 1 min. Seem at the side of the tuna to see how far via it is cooked, but keep in mind it will keep cooking for a brief whilst when taken off the heat. Cook for a little longer if you choose. Rest for a couple of mins ahead of serving.

    five recipes using tuna steaks

    Moroccan-spiced tuna

    Use your griddle to excellent result with this spiced Moroccan-design tuna.

    Tuna steaks with cucumber relish

    Add a fresh hit of flavour by including a crunchy relish to tuna.

    Salad Nioise

    Posh up your salad Nioise by utilizing fresh tuna as an alternative of tinned.

    Fresh tuna tortillas

    Tuna makes a very good substitute to meat when filling tortillas.

    Teriyaki tuna skewers

    Make these teriyaki skewers by pan-frying tuna steaks and cutting them into neat pieces.

    Tuna Caesar with anchovies & cavolo nero

    Get a Caesar salad to the next degree by employing fresh tuna and cavolo nero – it’s dinner get together-worthy.

    Find out a lot more delicious seafood recipes.

    How do you like to serve tuna? Leave a comment beneath.