How do you cook tuna steaks?

1 cup soy sauce

1/2 cup lemon juice

1 clove crushed garlic (for each steak)

4 tablespoons extra virgin olive oil

small amount of sea salt, to taste

fresh ground black pepper, to taste- This is all the marinate

In a shallow 9 X 13 inch glass dish, prepare all of the marinade ingredients. Remember, if you have more than 2 8 oz tuna steaks, you might need to adjust the ingredients to marinate. Marinate both sides (dredge steaks and get marinade on both sides). Let sit in refrigerator for 30 minutes before grilling. *Soy sauce will overpower tuna if you marinate for too long!

Light the grill while tuna is marinating. Once coals are white (30 minutes) spread them and clean the grill, then wipe with oil so steaks don't stick.

Grill for 4 minutes or less per side for 1 inch steaks, depending on how you like them. Steaks should be firm with pink in the middle. If you prefer steaks to be more rare, grilling time should be 2 1/2 minutes on each side.

Recommended Side dishes: Serve with white and long grain wild rice (We used Vigo) and grilled yellow squash cut lengthwise, sprinkled with Sea Salt and pepper squash and drizzled with Extra Virgin Olive Oil. Use the same marinade as for the tuna. For grilled squash, brush with marinade frequently during grilling, and grill until just tender

Well, the point of butter or oil is that it is a fat to fry in, but oil gets to a better temperature than butter and more quickly. I get a griddle pan or a non stick pan and coat both sides of the tuna in olive oil. You could marinade it in Soy or teriyaki but as you said plain... Coat tuna with oil Fry or grill or griddle-fry until you can see the meat has cooked a third of the way from one side. Turn over and do the same. Should be a couple of minutes each side if it is 1.5cm thick. Judge it by eye though. Take to a plate and rest for a minute if you like. You should be able to see a thin red stripe between two grey stripes if you look at it side on. It will continue to cook through, so serve quickly. If you like it rarer or more done, adjust cooking time accordingly. If you like it well done, you may as well get some expensive canned tuna instead! Most people will have tuna slightly rare and about 2 minutes each side on a 1.5cm thick steak.

After defrosting my tuna steaks, i season mine with a little black pepper, and a little garlic, from a tube. I also score, the fish, and rub in the seasoning. Then i wrap the tuna with some serrano, or palma ham, and pour a drop of groundnut or olive oil on top, and then 20 minutes in the oven, at about 200 degrees. Delicious.

Season with salt and pepper and sear them for several minutes per side in a pan with a small amount of olive oil. I like my tuna steaks rare (more flavorful) so I only sear them for 3 minutes per side, if the steaks are thick.

If you keep them frozen, put them in a small parcel of tin foil and add a tea spoon of water or oil and seal the top of the parcel. Put them in a oven at 200 degrees centigrade and cook for about 20 minutes. Or, if you defrost thoroughly, you can fry in a pan with some oil, make sure you cook both sides evenly.

on the skillet with little oil do not overcook, high flame, season steaks, turn over 2 minutes each side at High temperature.... can eat hot or cold with a nice spicy mustard sauce and or a nice thick oriental sauce....or chop them up raw and make a tuna tartar...

thaw them get a Charcoal grill chimney and fill it with Charcoal and light it, after it gets hot take the grate for your grill and put it on top and let it get red hot then sear them on top of the chimney for around 2 minutes per side depending on if they are thin or thick if they are 2 inches thick or thicker make sure you sear on all sides, if they are like 1 inch steaks that are long and flat only cook for around 1.5 minutes on each side to season them add salt pepper and take peanut oil roll them in it and then dip them in sesame seeds

in a frying pan with a little olive oil

what ever you do dont over cook them just a minute or so on either side with a pinch of salt

Score them, squeeze lemon & lime over them & wrap in tin foil. Cook in oven for 1/2 an hour. Hmmmmmmm

brush oil on tuna.

sprinkle "herbs de Provence" all over on tuna & salt,pepper.

oil in the pan ,sear it until your desire doneness.

make mascatel vinegar reduction.

or rice vinegar,or white vinegar with sugar.

it is very simple but it's delicious.