ideas on how to cook fresh tuna steaks?

Cut up 1 red pepper, 1 onion, and fry in a little oil with garlic and a touch of chilli, add a couple of tomatoes (chopped) and some white wine.

Fry the tuna steaks on each side intil the tuna coluor turns brown and there is a small amount of pink in the middle, serve witht the above sauce and new potatoes. My Fav, Yum

Some of the recipes that's already been posted sound delicious, but I've always liked the flavour of the tuna itself [love it raw as sashimi or in sushi as well! :)

I usually fry it in medium-high heated pan with lots of butter, some fresh garlic and lemon juice. You can add some parsley or finely chopped jalapeno chillies.

Sauces, well, I'd either go for a salsa type tomato based sauce, or a tartare. Personally I don't put sauce on my own, but I know a lot of people like it saucy.

Fresh garden salad, steamed mixed veggies, sweet potato. They all go very well with any kind of fish.

Enjoy! I'm drooling onto my keyboard now...

Tuna steaks with sweet and sour sauce

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 Chargrilled tuna with salsa verde

4 x 175-225g/6-8oz thick tuna loin steaks

a little olive oil

salt and freshly ground black pepper

For the salsa verde:

3 tbsp flat-leaf parsley leaves

1 tbsp mint leaves

3 tbsp capers, drained

6 anchovy fillets in oil, drained

1 garlic clove

1 tbsp dijon mustard

½ lemon, juice only

120ml/4fl oz extra virgin olive oil

Method

1. You can make the salsa verde some time in advance. You can hand chop the ingredients on a board or use a food processor, but do not turn it on for too long. Chop the parsley, mint, capers, anchovy fillets and garlic together.

2. Scoop them into a bowl and stir in the mustard, lemon juice, olive oil and ½ tsp of salt.

3. If you are going to cook the tuna on a barbecue, make sure that you light it a good 40 minutes before cooking them. Brush the tuna steaks on both sides with some oil and season well with salt and pepper. If you are using a rigid cast iron griddle, place it over a high heat and leave it to get hot, then drizzle it with a little oil.

4. Now cook the tuna steaks for 1 minute on either side until nicely striped from the griddle on both sides but still pink and juicy in the centre.

5. Put the tuna on four warmed plates and spoon some salsa verde on top

Fresh Tuna yum yum, this is how I cook mine:-

Marinate the Tuna Steaks in the olive oil, salt and pepper for at least two hours before cooking.

Preheat a griddle/Pan until hot and cook the tuna steaks for approximately two minutes on each side.

Enjoy

I always pan sear my tuna steaks, but as an alternative, make a marinade from the following:

1 med chilli red de-seeded chopped finely.

1 tsp light soy sauce

1 tsp rice vinegar

1/2 tsp fish sauce

2 cloves garlic finely chopped

1 bunch coriander coarsely chopped.

1 1/2 tsps olive oil

Mix together, and along with the steaks put into a ziploc bag, and marinade in the fridge overnight, or at room temp for an hour and a half.

Ensure the pan is hot with a fine coating of oil, not smoking, and put steaks in. for a seared effect drop in a bit of butter

I like mine rare, so dependent on thickness of steak no more than a minute each side, remember it keeps cooking out of the pan.

Use the marinade in the pan you have cooked the steaks in reduce to almost a syrup and deglaze with white wine and a touch of clarified butter.

Serve with a side sald that has strong peppery leaf in it; such as watercress, mizuna and rocket. along with feta cheese red onion and another chilli desseded and chopped finely.

Mix the salad with a touch of sesame oil and olive oil.

Enjoy

This is very simple. It's like cooking a filet mingon.

Get you cast iron pan as hot as can be on the stove top, sprinkle some (Kosher) salt in it and put your steak in. Cook on one side for about 3 minutes, flip and same for the other side. Keep the windows opne and the vent on! The meat should be a tad rare inside.

Sauce: in a small bowl whisk up a half cup of olive oil and a few table spoons of freshly squeezed lemon juice. Whisk in a bit of crushed garlic (like a half teaspoon), salt and some chopped parsley and a pinch of oregano. Spoon this on your (or any) fish steak.

I like mine like this.... marinade in olive oil and lots of lime or lemon juice & black pepper. Light fry onions peppers and mushrooms (very finely chopped). Add Tuna steaks and more lime/ lemon juice. add a dash of tabasco (actually i use half a pot.. might be too hot if you don't like hot). If you don't like tobasco you must use black pepper. Then either serve with salad pasta or noodles! mmmm getting hungry now!

best either grilled or griddled to keep them moist,with olive oil,pepper and herbes de provence sprinkled over them.accompanied by a hollandaise sauce,new buttered,minted potatoes and fresh variety mixed salad,containing some sort of fruit aswell as the salad;for example,kiwi,apple,melon....Bon Appetit!!!!!!!!!!!!

I roll mine in bread or cracker crumbs and saute' in skillet,,very little oil.

A salad goes well with fish

my sauce is always tartar right out of the jar!

I normally fry them in grill pan. I then cook pasta with arribiatta sauce, and drizzle over....x