A Tuna Steak was always (and Thai Curries -which I love- unfortunately) my enemy in the kitchen and therefore one of my to go to choices when we went out for dinner.
I actually have a rule to order (new) foods in a restaurant which I would rarely or even not cook at all at home. Simply because it would not turn out as I want it to be or as I know how it should taste.
Thankfully one day I did gave Tuna Steak another go and just cooked it as I thought how to cook it without overthinking and it turned out absolutely delicious- Yay!
So now, Tuna is after Salmon my most cooked fish at home! If you like Salmon, try the lemon Salmon, its super easy to make as well but so tasty!
My 3 Tips for cooking Tuna Steaks at home:
- Let it rest after cooking – just like you would with a beef steak
- don’t try to save money there-buy a high quality tuna steak!
- And most importantly: just try it! Don’t be afraid!
Depending on the thickness of your Tuna steak-mine are mostly roughly 2-3 cm thick. So I cook them 2 minutes on each side to achieve a beautiful rare version. If you like them cooked more medium, just sear them a minute longer. But let them rest afterwards-that’s crucial. As I found out the hard way.
My version of a marinated Tuna Steak with vegetables is so easy to make and absolutely delicious! Give it a try, you won’t regret it!
love, sabrina x
Marinated Tuna Steak with grilled vegetables
Ingredients
- 300 g Tuna Steak
- 2 Tbsp Ponzu sauce
- 3 Tbsp soy sauce
- 1 piece ginger— roughly thumb-size
- 1 garlic clove
- 1 Tbsp fresh grated lime
- 1 Tbsp roasted sesame oil
- 1 carrot
- 1 bell pepper
- 1/4 cabbage slices
- 1 red onion slices
- 1 Tbsp sesame oil
- 2 Tbsp lime juice
- 2 Tbsp soy sauce
- salt & pepper to taste
Instructions
- Peel & cut the garlic in small slices.
- In a small bowl, whisk together the Ponzu sauce, soy sauce and the grated lime.
- Peel the ginger and grate it. Add the ginger and garlic to the soy and Ponzu sauce and mix together.
- Place the Tuna Steak in a sealable freezer bag and add the marinade. Close the bag and ensure that the tuna is covered with the marinade.
- Place the tuna in the fridge and let it marinate for a minimum of 30 minutes.
- In the Meantime, wash & prepare your vegetables.
- Peel and cut the carrot
- Slice the pepper in small stripes
- Cut the cabbage in thin slices
- Peel the onion and cut also in thin slices.
- Take the Tuna out of the fridge.
- Bring a pan to high heat and add the oil. Add the Tuna and sear it from both sides for 2 mins- if the tuna is roughly 3 cm thick- if you like it cooked more through, then add another minute on each side.
- Take the Tuna out of the pan and cover in aluminium foil to rest.
- Take a pan (of course you can take the same pan) and bring to high heat again.
- Add the remaining sesame oil and add first the onions, then the carrots, bell pepper and then the cabbage.
- Season with salt and pepper to taste and let cook for 3 minutes while occasionally stirring it. Add the lime juice, soy sauce and give it a good stir.
- Divide vegetables on 2 plates and add the tuna.
- Enjoy
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.