Need a simple meal that’s restaurant quality? Try aTuna Steak! Tuna steaks are one of our favorite easy meals because they’re high in protein and cook up in a flash: in just 2 to 4 minutes! The flavor is melt-in-your-mouth meaty: with a flavorful, seasoned exterior and a buttery, raw interior. For this recipe you’ll want to usesushi-grade tuna here. Sear it up in a hot pan, and it’s one of the most impressive meals you can make!
Buying yellowfin tuna steak
You’ll want a great piece of fish for this tuna steak recipe.Yellow FinTuna is a mild, lean fish commonly served as sushi, inpoke bowls, cooked rare or medium-rare. It’s sold as large thick steaks at Fresh Catch Fish Co, not thin fillets like with other types of fish.
How to cook tuna steak
It takes just 2 to 4 minutes, so it goes quickly! Here are the basic steps to the process, or you can jump right to the recipe to get started!
- Allow the tuna to come to room temperature first!This is important: otherwise, the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking. It makes a big difference!
- Season the tuna liberally.Coat it with salt and pepper, as shown in the photo below. We use about ¾ teaspoon for every 8 ounces.
- Cook for 1 to 2 minutes per side, and use a food thermometer to assess temperature (130°F).Add the steak and cook for 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130°F when measured with a food thermometer at the thickest point.
- Rest for 2 minutes.This helps the tuna to set and become easier to cut.
Can you cook it medium instead of rare?
In some cases, you may not want theyellow fin tuna completely raw on the inside, like for children or pregnant women. You can cook tuna steaks to medium, too! They are just as meaty and delicious. Here’s what to know:
- Cook the tuna steak slightly longer, until it’s no longer pink on the inside but still tender. The steak will look gray the entire way through instead of just on the outside.
- Check for an internal temperature of around 135°F.
Sauces for this tuna steak recipe
Want a sauce to serve with this tuna steak recipe? Here are a few tasty serving ideas:
- Garlic Herb Sauce:ThisGarlic Herb Sauceis Mediterranean-style with lemon, parsley, garlic, butter, and capers.
- Hoisin Sauce:For Asian-style flavors, try purchasing hoisin sauce for dipping: it’s quick and easy and packed with savory flavor.
- Ponzu Sauce:Ponzu sauce is a Japanese dipping sauce made with soy sauce and citrus juice.
Sides for tuna steak
Just about anything can pair well with ahi tuna steaks them into a healthy dinner. Here are a few ideas for quick sides that can be made in the time it takes to rest and cook the tuna steak:
- Serve it on a bed of Easy Couscous or Easy Orzo
- Add a fresh salad like Couscous Salad, Simple Radish Salad, Hearty Farro Salad, Romaine Lettuce Salad with Green Goddess, Fennel Salad with Parmesan or Easy White Bean Salad
- Go for a quick veggie likeLemony Broiled Asparagus,Sauteed BroccoliniorEasy Snow Peas
FAQs
Avoid those with strong discolouration around the bone, or which have a dull, brownish cast. Thicker-cut steaks will stay juicier during the cooking process. Among the best types of tuna are bluefin (which is particularly highly prized and also endangered, so think carefully before you buy), yellowfin, and albacore.
What is the best method of cooking tuna? ›
Tuna dries out quite quickly and turns crumbly, so it should be cooked very briefly over a high heat in a frying pan, on a griddle or over a barbecue; or cooked under oil (confit), sous vide or simmered in a sauce.
Which type of tuna tastes best? ›
Albacore is firm and meaty, with a light, mild flavor. Yellowfin and skipjack are a bit softer and have a richer, more intense taste. The choice comes down to personal preference: If you like a less “fishy” tuna experience, go for white tuna; if you want stronger flavor, light tuna is a better choice.
What is the best cut of tuna? ›
Otoro is a part of bluefin tuna that is the most desirable. It comes from the inside of the belly and it's the fattiest part of the fish. The texture is often described as intensely rich, marbled, and having melt-in-the-mouth properties.
What to look for when buying tuna steak? ›
Regardless if it's yellowfin, bigeye, or bluefin, #1 tuna must exhibit high fat. The presence of fat will appear as marbling in the meat and near the skin. The texture will have a sticky feel to it, and the color should be red, shiny, and translucent.
How should you order tuna steak? ›
Just like a beef steak, tuna steak can be served from extremely rare to well done. Consider cooking times depending on how you prefer your tuna to be served. The centre of the steak should still be pink – be careful not to overcook it or the fish will be dry.
Who makes Kirkland tuna fish? ›
you're not surprised that the Kirkland brand is cheaper. and there's more tuna per can than the Kirkland brand, but surprisingly, they're both produced by Bumblebee.
Which type of tuna is most expensive? ›
- bluefin tuna. 3 million per fish. This is the largest species of tuna. ...
- big eye tuna. $40 to $200 per pound. Big eye tuna has a high moisture content, resulting in juicy texture. ...
- yellowfin tuna. $35 to $140 per pound. This is the smallest species of tuna. ...
- albacore tuna. $30 to $35 per pound. ...
- Skip Jack tuna.
The three premium cuts of the Southern Bluefin Tuna are known by the traditional Japanese terms otoro, akami and chutoro. Otoro is from the belly, or underside, of the fish and has the highest fat content — otoro translates to 'big fat'.
What are the different grades of tuna steaks? ›
Tuna is much the same and has four grades: #1 (highest), #2+, #2, and #3, and 5 categories that the fish is judged on: initial appearance; size and shape; color; texture; and fat content.
Conclusion: Ahi Tuna and Albacore Tuna are both delicious types of tuna, but they have distinct differences in flavor and texture. Ahi Tuna is known for its high fat content, rich flavor, and meaty texture, while Albacore Tuna has a milder flavor and softer, more delicate texture.
Is yellow fin tuna better than albacore? ›
Solid/albacore tuna: Rissetto said this type of tuna tends to be higher in calories and lower in protein and B12, and higher in mercury. “It has a mild flavor,” she added. Yellowfin: Also referred to as ahi tuna, yellowfin tuna is higher in mercury than albacore or skipjack. It's also high in omega-3 fatty acids.
Which is better, yellowfin or Ahi? ›
Ahi sushi is one of the most popular items among sushi fans. In the Hawaiian language, “Ahi” (ah-hee) refers to two species of tuna: bigeye and yellowfin. Although yellowfin is more familiar to most people, sushi chefs tend to prefer bigeye for its quality of flavor and slightly higher fat content.
What kind of tuna is best for tuna sandwich? ›
Ingredient notes
Tuna: I prefer tuna packed in water with a dolphin-safe label. I usually buy cans, but you can use packets instead. Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
