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! Show
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! Tuna SteakThere’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!! Should tuna steak be raw in the middle? Yes!If you’re wondering if tuna steak should be raw in the middle, the short answer is YES. A properly cooked tuna steak should be seared on the outside but raw on the inside. This is because tuna steaks are cut from the loin of the fish. This part of the tuna, identifiable by its even, translucent pink or red colour with little fat, is lean. Once cooked, it tends to become quite dry – think of canned tuna and the texture it has. It’s a bit like overcooked chicken breast! As much as we love our canned tuna, we don’t want to eat a whole steak of that! Serving the tuna with a rare (raw) centre ensures the inside remains tender and succulent. Tuna that is medium or well done will start to resemble our friend the canned tuna – except without the canning oil that conveniently makes up for that dryness! Different varieties of tunaDifferent types of tuna have different qualities and culinary uses. Pictured in today’s recipe is yellowfin tuna which is the most common type of tuna sold at fish mongers here in Australia. It’s an excellent all-rounder tuna with a mild flavour, used for everything from sashimi / raw to canning. The other main types of tuna you might come across are:
What you need to cook tuna steakHere’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 steaksBecause tuna steak is best served rare inside, it’s important to ensure the tuna is fresh. It doesn’t need to be “sashimi-grade”, which is the quality required when serving the tuna entirely raw, such as with Poke Bowls, Ceviche, Tartare or as sashimi and sushi (the last two recipes are on my mother’s website, RecipeTin Japan). However, it does need to be very fresh. And it’s super-easy to tell – just smell and touch it: How to tell tuna steak is fresh
Trust me, you will know as soon as you smell it if it is fresh – or not! (PS There is absolutely no shame at all in asking the fishmonger to pass the tuna over the counter so you can smell it. I personally insist on it. Fish is expensive!) How to cook tuna steakThe trick to cooking tuna steak perfectly is a screaming hot skillet so you can sear the outside nicely while keeping the inside raw. It has to be super-hot because it’s only on the stove for 2 1/2 minutes!
Best sauces and toppings for Tuna SteakBeing a relatively mild flavoured fish, tuna lends itself for all sorts of possibilities when it comes to a sauce. Bright and fresh sauces and accompaniments work best with this tuna, rather than very buttery or creamy type sauces (like this Lemon Cream Sauce for Fish). Here are some suggestions:
There’s just a few ideas to get you started! 😉
Sides to serve with Tuna SteakAs 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:
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 – Nagi x Watch how to make itHungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Tuna SteakAuthor: Nagi Prep: 5 mins Cook: 3 mins Main Universal, Western 5 from 7 votes Servings2 Tap or hover to scale
Recipe video above. The perfect tuna steak is seared on the outside and deliciously rare on the inside. It takes 2 1/2 minutes flat – fastest fish recipe ever! Tuna loin is lean so best served raw or rare if cooked, to enjoy the tender, almost creamy flesh. There's a reason why tuna is a darling of the fine dining scene!Best served just slightly warm or at room temperature. Pictured with Sauce Vierge, a summery, simple French salsa / vinaigerette sauce that pairs perfectly with fish! Ingredients
Cooking:
Serving suggestion (Note 2):
Instructions
Plating up – with Sauce Vierge option (pictured):
Recipe Notes:1. Tuna:
How should a tuna steak be cooked?Instructions. Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.. Pat the tuna dry. ... . Heat the oil in a medium skillet over medium high heat.. Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. ... . Cool for 2 minutes.. How do I cook a 1 inch thick tuna steak?Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
How long should tuna be cooked?Cook, uncovered, 4 to 6 minutes per ½-inch thickness (6 to 9 minutes for the ¾-inch-thick steaks we suggest) or until fish begins to flake when tested with a fork but is still pink in the center, turning once during cooking. Adjust the heat as needed if the skillet gets too hot.
Should tuna steaks be cooked all the way through?Cooking Through. The yellowfin tuna experience is best when most of the slice you're eating is cooked to a medium-rare or medium doneness and still pink in the middle. The juiciness, the tuna flavor, and the texture are simply sublime. It's certainly OK to cook ahi tuna all the way through.
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