how to cook fresh tuna steak?

I love blackened tuna

Blackened Tuna Steaks with Mango Salsa

Rated:

Submitted By: AcadiaBoi

Photo By: Gracey

Prep Time: 45 Minutes

Cook Time: 10 Minutes Ready In: 3 Hours 55 Minutes

Servings: 4

"Tuna steaks are well-seasoned, lightly pan-fried, and served atop fresh-made mango salsa for a delicious and impressive main course."

Ingredients:

2 tablespoons olive oil

2 tablespoons lime juice

2 cloves garlic, minced

4 tuna steaks

1 fresh mango - peeled, pitted, and chopped

1/4 cup finely chopped red bell pepper

1/2 Spanish onion, finely chopped

1 green onion, chopped

2 tablespoons chopped fresh cilantro

1 jalapeno pepper, seeded and minced

2 tablespoons lime juice 1 1/2 teaspoons olive oil

2 tablespoons paprika

1 tablespoon cayenne pepper

1 tablespoon onion powder

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon garlic powder

4 tablespoons olive oil

Directions:

1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.

2. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.

3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.

4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.

5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

Zest and juice of 1 lemon

3 clove garlic minced

2 Tbsp minced ginger root

1/4 cup teriyaki sauce

1/4 cup sesame oil

1/2 cup olive oil

1 tsp chili pepper flakes

1/2 tsp salt

1/4 tsp black pepper

3 Tbsp chopped cilantro

4 8oz yellowfin tuna steaks (1 1/2" thick)

Marinade (30 minutes to 2 hours before serving)

Mix all ingredients on the left (except tuna) in a non-reactive bowl that is just big enough to hold the steaks in one layer.

Add the steaks and turn them to coat. They should be sitting very tightly in the bowl.

If you don't have the bowl of appropriate size, just pour the marinade into a large zip loc freezer bag, add the steaks, squeeze all the air out and close the bag.

If marinating only for 30 minutes leave the fish at room temperature.

If marinating longer than that, keep it in the fridge removing to room temperature 30 minutes before cooking.

serve like this : Sprinkle the steaks with rosemary, pour the pan juices over them, or top with garlic herb butter, and serve.

Set a large frying pan on med-high heat.

Remove tuna from the marinade and dry on paper towels.

When the pan is hot, pour 2 Tbsp of oil from the marinade into the skillet.

Add tuna steaks to a pan. Shake the pan couple of times so that steaks don't stick. Sear 2.5 minutes on one side. Flip and sear 1.5 minutes on the other side. This will cook 1/4" of tuna on each side and leave the rest rare. If you like your tuna more cooked through, cover the pan, turn down the heat to medium and cook flipping the steaks half way until desired doneness.

On the grill,I marinate it with some Asian salad dressing for about an hour and grill it you can eat tuna rare don't over cook it it will dry out cook like a steak and I serve with A box rice mix like New Orleans style rice with vegetables.

I like the mediterranean style:

1 12 oz can of whole tomatoes

1/2 to 1 teaspoon capers (depending on your taste) - crush one half of them, leave the others whole, if you don't like capers, substitute with a teaspoon of lemon juice.

5 fresh basil leaves - torn

1/4 to 1/2 sprig basil leaves - chopped

1 sprig oregano or marjoram - leaves only. If they are big, chop them

1/4 teasp minced garlic or shallots

2-3 tablespoons virgin olive oil

Crush whole tomatoes. Mix in remaining ingredients. Place Tuna in baking dish and cover with sauce. Bake at 350 until fish flakes with fork, making sure during the baking that it doesn't dry out. Serve with pasta - you can use up the rest of the sauce with.

I once bought some price reduced tuna steaks in my local supermarket. I just lightly fried them in a little olive oil and garlic, then served them with mashed potato and mushy peas, as a healthier version of "fish 'n' chips"!

Marinade in lemon juice for an hour, roll in coarse black pepper. Fry slowly in a small amount of veg oil with a knob of butter. When firm to the push it should be done. Leave to rest on warm plate forn 5 mins slice and serve. Should still be pink in the middle. Serve with sliced boiled spuds poaced egg and a virgin oil and lemon sauce with a sprigg of parsley

Griddle for 30 seconds each side. Serve with potato wedges and salad. Do not over cook your tuna or it will be ruined.

you can grill tuna steak that would be best use a indoor grill if u like and serve with rice and steamed or boiled veggies like carrots cauliflower and broccoli

or with asparagus and a creamy garlic sauce and mashed herb potatoes

or roasted potatoes and veggies

Best done on the BBQ, serve with a little salad and sweetcorn.

You could sear it in a pan and then oven-bake it.

Also, you can grill it on a grill or on a stove-top attachment.