14 Fresh Tuna Recipes That Are Ready in a Flash (2024)

FAQs

How should fresh tuna 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.

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 are concerned about using your extra virgin olive oil for searing at high temperature, use avocado oil since it has a higher smoke point.

Brush the tuna steaks lightly with oil, and season. Put the tuna steaks into a heated frying pan over a high heat and allow to cook for 1-2 mins, depending on how thick the tuna steaks are. Turn the tuna over and cook for 1-2 mins on the other side.

Cooking tuna is the best way to get rid of parasites and reduce the risk of foodborne illnesses. However, it is still safe to eat raw tuna. The Food and Drug Administration (FDA) recommends freezing raw tuna in one of the following ways to remove parasites: Freeze at -20 °C or lower for 7 days Frozen at -35°C or below.

The most delicious and the most expensive is the Otoro, the part located under the belly and near the gills of the fish. This is the fattest part of the meat, which is loved by diners. Chutoro is the belly of a tuna located at the back of the tail.

To sear both tunas:

Place your cast iron skillet on the grill, and add your choice of oil. Let the oil get nice and hot. Let the oil get to its smoke point and then gently place the Tuna. Cook for about 45 seconds per side to get that sesame layer nice and crispy.

Should tuna steaks be marinated? ›

Marinating the Ahi Tuna steaks adds depth to the flavor while keeping the meat incredibly tender.

The tuna can't be too dry before it hits the skillet, so give it a pat with a paper towel if you're unsure. Since oil has a higher smoke point than butter, it's perfect for searing ahi tuna steaks — but, if you're like Nicole, you might want to add a little butter anyway for extra flavor.

As noted above, keeping your fish chilled until the last moment is an important safety step, but beyond that, it's also thermally advantageous. Cold tuna presents a greater barrier to heat transfer than does warm tuna, making overcooking less likely. To get a quality sear, you need high heat.

When cooked all the way through, tuna tends to dry out, so I wouldn't order it past medium; whereas, the fat in salmon keeps it moist even when well done.

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.

Need ideas for what to do with your raw fish? You could serve it as sashimi, thinly sliced, with a little soy and some wasabi, or, even better, some yuzu kosho. Or serve it as crudo, with some good olive oil and a finishing salt.