Description
These tuna steak recipes are the best ways to serve this meaty, buttery fish! Try ahi tuna seared, grilled, in tacos and more. For all the recipes, see the list above!
Ingredients
Scale
For the garlic herb sauce
- 3 tablespoons salted butter
- 2 tablespoons jarred capers, drained
- 1/4 cup fresh Italian flat-leaf parsley, finely minced
- 1 whole garlic clove, peeled and smashed
- 1/2 teaspoon Dijon mustard
- 1 pinch kosher salt
For the tuna steaks
- 4 steaks (1 pound) high quality ahi tuna (sashimi grade recommended; wild caught if you can find it*)
- 1 tablespoon neutral oil
- 1 1/2 teaspoons kosher salt
- Fresh ground black pepper
Instructions
- Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes. (Use this time to prep the ingredients for the sauce!)
- Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides to get a nice even coating.
- Heat the oil in a medium skillet over medium high heat. Add the tuna steaks and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
- Allow the tuna to cool for 3 minutes while you make the sauce.
- Melt the butter in a small saucepan or skillet over low heat. Once melted, add the capers (whole or chopped for a smoother sauce), finely minced parsley, the smashed garlic clove, Dijon mustard, and salt and cook until fragrant, about 3 minutes. Remove from heat and remove garlic clove.
- Slice the tuna against the grain into ½-inch slices and serve immediately with a few drizzles of the sauce.
- Category: Main dish
- Method: Seared
- Cuisine: Seafood
- Diet: Gluten Free
Keywords: Tuna steak recipes
