How to cook tuna steak (2024)

FAQs

How is tuna steak supposed to be cooked? ›

Cook, uncovered, for 4 to 6 minutes per ½-inch thickness (6 to 9 minutes for the ¾-inch-thick steaks we suggest), turning once during cooking. Fish should begin to flake when tested with a fork but still be pink in the center. Adjust the heat as needed if the skillet gets too hot.

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.

Best Organic Individual Spices for Making Tuna

Organic Dill Weed: Adds a fresh, tangy kick, perfect for tuna salads. Organic Garlic Powder: A universal flavor enhancer for a savory touch. Organic Paprika (Sweet or Smoked): For a subtle warmth and color, excellent in rubs. Use smoked paprika for a more grilled flavor.

If you choose a piece of tuna that is about 1-inch-thick, it will grill in about 8 to 10 minutes, provided that your grill is very hot. Remove tuna from the grill before the surface starts to get crusty and burns. Unlike beef, lamb, or pork, you do not need to let tuna rest before serving.

Because it's easy to overcook tuna, some special precautions are in order. Always buy tuna steaks at least one inch thick. Grill your tuna on a very hot fire or sear it in a well-heated pan. Remember that once you remove the tuna steak from the heat, it will continue to cook for a few minutes.

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.

With a skillet or grill

BBC Good Food notes that tuna can dry out quickly and easily crumble, so a quick cooking time allows it to retain more moisture. The caramelized outer sear will also lock in much of the moisture per Better Homes and Gardens.

You were likely taught to do this, with the idea that it's the best way to clean raw meat. In fact, washing tuna steaks (or any animal protein, really) prior to cooking is a terrible idea that does nothing in terms of removing harmful bacteria from the meat's surface.

Dry tuna steaks well with paper towels and lightly brush them all over with oil. Just before cooking, season tuna steaks all over with salt and, if desired, pepper.

When home cooks marinate raw tuna steaks, the solution adds flavor and tenderizes the fish, yielding juicy tuna steaks. After marinating, you can grill, broil, or sear the tuna steaks and serve them with side dishes of veggies.

Is tuna steak healthy? ›

Tuna is especially abundant in omega 3 fatty acids. They're brilliant for the body and are thought to help lower cholesterol, boost brain function and improve eye health. It's an excellent source of vitamin B12. Tuna is rich in vitamin B12, a form of B vitamin responsible for helping the body form new red blood cells.

Culinary Expert Tip

The trick to a perfectly cooked tuna steak is to leave the center pink, much like a beef steak. After a few minutes, test the tuna with a meat thermometer and look inside as you flake. Stop cooking when it reaches your preferred level of pink.

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.

Use high heat and make sure your grill is hot, hot, hot before adding the Tuna Steaks for best results. They only need about 2-4 minutes to grill per side to achieve the perfect rare to medium rare centers. EXTRA TIP: Flip the Tuna Steaks once halfway through grilling to ensure even cooking/searing on both sides.

Tuna has proven itself safe to eat raw or rare, which is great news!

Eating raw tuna increases the risk of Salmonella infection. Most people infected with salmonella after eating tuna will show symptoms such as: diarrhea, fever and stomach cramps... after 12 to 72 hours. The illness usually lasts 4 to 7 days and goes away on its own without treatment.

Ideally, you want the tuna steak to be about 2cm/¾ in thick so they are slightly pink in the middle when cooked.

If you're a fan of canned tuna, you'll be happy to know it's safe and ready to eat straight out of the can since it is pre-cooked for your convenience. Canned tuna is a wonderful seafood option, considering not everyone has access to fresh fish, not to mention it's super affordable.