Allrecipes Community Tips and Praise

"Quick, easy and delicious. Served the tuna steaks on a bed of homemade mango, cucumber salsa with a side of grilled sweet corn. The sweetness from the corn combined with the citrus from the salsa enhanced and balanced the flavors from the tuna and chili powder," says moto guzzi.

"This is simply wonderful. The tuna melts in your mouth if cooked as directed. The peppercorns add just the right amount of heat," raves Janice W Davis.

"I made this exactly as the recipe was written and it turned out great! We usually grill tuna steaks, but it is easy to overcook them on a grill. I felt I could control how rare the steaks were done by searing them in the pan. Be sure to have the pan hot before adding the steaks. Quick and easy. I'll use this method again and again," according to Mrs Z.

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Sides to serve with Tuna Steak

As for sides, it really depends which way you go with the flavours. Generally I’d opt for lighter sides to keep with the fresh vibe of the tuna and sauces. Here are some suggestions:

• Herby Buttered Baby Potatoes or Lemon Potato Salad
• Marinated Vegetable Pasta Salad – A great veg + starch side option. Or try this Mediterranean Brown Rice Salad else Wild Rice Salad;
• White Bean Tabbouleh Salad – All the flavours you love about tabbouleh, bulked out with beans to make a all-in-one side;
• Homemade (super easy!) crusty artisan bread + a leafy green salad with a French, Italian or classic Salad Dressing;
• A big fat Green Bean Avocado Salad!

Scrolling back through everything I’ve written, this seems like an unusually long post for a recipe that supposedly takes 2 1/2 minute flat to cook! 😂

Truthfully, I just want you to feel confident when you decide to try this recipe. So I have walked through all the information I thought you might want to know, even if you’ve never cooked tuna steak before.

I hope you find it useful, and more importantly that it looks so delicious that you can’t resist giving it a go! Remember, tuna steak is:

✔ Healthy – Low fat, low calories, high protein, and contains essential amino acids
✔ A unique and delicious fish
✔ Fine dining-worthy, but still affordable and can be done at home!

– Nagi x

Tuna Steak

The perfect Tuna Steak is seared on the outside and deliciously rare on the inside. Cooked in 2 1/2 minutes flat, it’s also possibly the fastest fish recipe ever!

I’m serving this tuna with a vibrant and fresh Sauce Vierge, a light French sauce that’s a modern classic for all the right reasons. Healthy, quick and easy, this Tuna Steak also makes for stunning presentation. Looks, taste, speed and elegance – this ticks all the boxes!

Here is Why This Recipe Works

• The grilling method: The high heat of the grill cooks the outside of the tuna quickly, creating a nice crust. The inside of the tuna remains moist, tender, and rare.
  
• Minimal Preparation Time: This recipe is perfect for those with busy schedules, as it requires minimal preparation and cook time. With a quick marinade and a brief stint on the grill, these tuna steaks can be ready to serve in just over 30 minutes.
  
• Crowd-Pleasing Flavors: The zesty soy orange marinade imparts a great flavor to the tuna steaks, making this recipe a surefire hit with friends and family.
  
• Lighter than frying: Tuna is a flavorful fish that’s perfect for grilling. By choosing to grill instead of fry, you can enjoy a delicious, lighter meal that still offers great flavor.

Here is a list of the simple ingredients you will need for our grilled tuna steaks recipe. Scroll down to the printable recipe card for all the details.

What you need to cook tuna steak

Here’s all you need to cook tuna steak: fresh tuna, salt, pepper and oil. (Let’s pretend I didn’t forget the oil in my photo, despite being one of just three ingredients! 😂)

Choosing tuna steaks

• Smells clean like the ocean and not “fishy”; and
• Flesh is moist but not slimy.

Tuna Steak

There’s a reason why tuna is so highly prized by the most elite restaurants around the world. The belly is sought after for its rich and fatty flesh, while the loins – which we’re using today – have a silky texture and a savoury, clean flavour that isn’t at all “fishy”. The jewel-like hue of the loin meat meanwhile is beautiful and the basis for many a stunning-looking dish.

You’ll often see tuna loin used raw for delicate canapés and starters such as tataki, carpaccio, tartare and ceviche, to name a few. The belly meanwhile is coveted especially for sashimi. Tuna is the star of the world-famous daily tuna auction at the Tokyo fish markets, where whole tuna can sell for mind-boggling prices. (The first bluefin tuna of the season is especially known for drawing outrageous bids for the publicity, and the current record stands at over $3 million for a 278 kg (612 lb) tuna – that’s over $10,000 / kg. 😳😳😳)

Such is the appeal and demand for quality tuna today. But ordinary folk like you and me don’t need to pay crazy prices for tuna for our purposes today!! Good quality, fresh tuna steaks are readily available from your local fish monger and are just fine!!

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