Reasons to make tuna steak at home
These are the top features of this recipe:
- Quick preparation — less than 20 minutes, making it perfect for a weekday meal.
- You can also use frozen steaks, which makes this dish easier to prepare anytime.
- Great for special occasions — because tuna is a slightly more expensive fish, it’s perfect for celebrations, birthdays, and holidays.
- Gluten-free and dairy-free
Top 5 tips and tricks for the perfect tuna steak
Follow these tips to make sure the recipe turns out perfectly every time:
- Choose high-quality tuna — Whenever possible, choose a good-quality fish, as this will make the dish delicious and full of flavor. I prepared this recipe with frozen tuna, which must be thawed in the refrigerator, not in hot water, as this can spoil the fish.
- Make sure the tuna is dry before cooking — Pat it dry with paper towels. If the surface is wet, the tuna won’t develop a nice crust.
- Choose a good pan and make sure it is very hot — We chose the Tefal Excellence+, which is non-stick and suitable for all stovetops. Heat it to a high temperature.
- Don’t overcook it — You don’t want the fish to become white and dry inside. It should remain slightly pink in the center so it stays juicy and tender.
- Let it rest after cooking — Let it rest for about 3–4 minutes so the cooking process can finish, then serve.
How to serve tuna steak
In this recipe, the tuna steak is served with an Asian-inspired sauce made with fish sauce, soy sauce, and oyster sauce, along with some fresh vegetables and long-grain rice. It’s a wonderful combination, but you can also serve it with Mediterranean-style additions such as olives, capers, arugula, cherry tomatoes, and olive oil.
Storing
Tuna steak is best served immediately after cooking, while it is still warm, juicy, and freshly prepared.
If you have any leftovers, store the tuna in an airtight container in the refrigerator and use it within 1 day. Since tuna is a delicate fish, we don’t recommend storing it for too long.
Leftovers can be used cold in a salad, sandwich, tortilla, or served with rice. Be careful when reheating, as tuna dries out quickly. Reheat it briefly over low heat or serve it cold.
We don’t recommend freezing it.
How to make Sesame Soy Tuna Steaks at home (video)
Check this short video to master making Sesame Soy Tuna Steaks at home.
Next, try these tuna recipes
- Tuna Patties
- Tuna Sandwich
- Canned Tuna Pasta with Tomatoes, Capers, and Olives
- Tuna Tomato Cucumber Tramezzini
- Tuna Wrap
- Tuna Pasta
- Nicoise salad
Made in collaboration with SEB d.o.o.
METHOD
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Defrost
If using frozen tuna, thaw it first. Thaw it in the refrigerator before preparing, then use it as soon as possible.
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preparation
Dip a 2–3 cm / 1 inch thick tuna steak in soy sauce on all sides. In a plate, mix the sesame seeds and black sesame seeds, then coat the tuna on both sides with the mixture.
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sear the steak
Place a pan over high heat, such as a Tefal Excellence+. Add the oil and tuna. Sear for 1 minute on each side and 10 seconds on the edges until nicely browned. This will give you a rare tuna steak. For medium, sear for 1 minute and 40 seconds on each side. For well done, cook for 2–3 minutes on each side. Set aside for 4–5 minutes to rest and allow the cooking process to finish.
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veggie side dish
Finely chop the spring onion and cucumber. Thinly slice the radishes. Place everything in a bowl and season with vinegar, soy sauce, and sesame oil.
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sauce
In a small bowl, mix the sauce ingredients: soy sauce, sugar, oyster sauce, sesame oil, and vinegar.
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serve
Divide the cooked long-grain rice between plates. Slice the tuna steak into thin slices and arrange it over the rice. Serve with the prepared vegetable side and sauce.
