Follow our tips for buying and cooking tuna steaks. Tuna has a meaty firm flesh and a rich, strong flavour due to its high pan fried tuna steak content.
Because tuna is oily, the flesh goes off more quickly than some other fish, so buy it as fresh as you can. Marine Stewardship Council website for the latest advice. Tuna can be served cooked to rare, or cooked to a crust on the outside and raw in the centre, known as tataki in Japan. Because tuna has a fairly robust flavour, you can easily add herbs, spices and flavours to it without worrying about overwhelming the taste.
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. Look at the side of the tuna to see how far through it is cooked, but remember it will keep cooking for a short while when taken off the heat.
Rest for a couple of mins before serving. 1-2 mins depending on how thick the tuna steaks are. If you want to make a crisscross pattern on the surface, rotate the tuna by 90 degrees halfway through. Turn over carefully and cook in the same way for 1 min.
Cook for a little longer if you prefer. Use your griddle to good effect with this spiced Moroccan-style tuna. Add a fresh hit of flavour by adding a crunchy relish to tuna. Posh up your salad Niçoise by using fresh tuna instead of tinned. Tuna makes a good alternative to meat when filling tortillas. Make these teriyaki skewers by pan-frying tuna steaks and cutting them into neat pieces. How do you like to serve tuna?
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There are 10 references cited in this article, which can be found at the bottom of the page. This article has been viewed 455,331 times. Properly pan-frying a ribeye is easy if you follow a few simple steps. If you’d like that delicious char and caramelization to form, and some great juices to flow, pan frying it produces great results. On top of that, the wonderful sizzling sound is very satisfying. It’s all about selecting the right pan, getting the meat ready, and frying it correctly.