How to Cook Tuna Steaks

When learning how to cook tuna steaks, you will want to know a little about the different types of tuna. When I buy canned tuna, I always get the white albacore; I like it so much better than the darker colored canned tuna. It is different when I am purchasing fresh tuna steaks to cook.


When I first learned how to cook tuna steaks, I looked for albacore steaks because I liked it in the cans. It has a very mild flavor and is very expensive so I thought it to be the best. I was convinced by a close friend that I would prefer the bluefish tuna over all the others. I found he was right; it has more oil in the meat and has a really good flavor. It is great for grilling which is why I wanted it.

I was also educated on the ahi tuna (some also call yellowfin tuna), which is what is so often served when eating out in the restaurants. I also really like the flavor of that but I think the bluefish is better. The ahi or yellowfin is more economical to purchase than the bluefish and is usually more readily available in the fish markets.


If you are learning how to cook tuna steaks, you will find that like most fish, tuna can be cooked in a variety of ways.

LEMON BASIL TUNA

Lemon Basil TunaLemon Basil Tuna

Learn how to cook tuna steaks on the grill or under the broiler.

  • 6 Tuna steaks (4 ounces 1 ½ inches thick)
  • 1 Large lemon
  • ¾ Cup chopped fresh basil
  • ¼ cup olive oil
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper
  • Vegetable oil

Place steaks in a shallow dish (casserole dish 11X7 inches).

Grate lemon rind and squeeze the juice from lemon.

Combine juice, rind, basil, olive oil, salt and pepper; pour over tuna.

Cover dish and marinate in refrigerate 1 ½ hours; turn over one time.

Oil broiler rack or grill rack lightly with vegetable oil.

Arrange shelf about 6 inches from heat source; place tuna on rack.

Cook about 6 minutes on each side until fish flakes when tested with fork in center.

ROASTED TUNA FILLETS with fruit sauce recipe

When you learn how to cook tuna steaks this will be one of your favorite recipes.

  • 1 ½ Pounds tuna steaks
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons fresh orange juice
  • ½ Teaspoon sugar
  • ½ Teaspoon salt
  • 3 Tablespoons chopped fresh mint
  • 1 Large coarsely chopped mango
  • ¼ Cup Apricot nectar
  • 1 ½ Tablespoon grated fresh ginger
  • 2 Teaspoons curry powder

Preheat oven to 425 degrees.

Spray a baking sheet with cooking oil.

Lay the tuna steaks on the pan.

Mix together 1 tablespoon of lime juice, 1 tablespoon of orange juice, sugar and ¼ teaspoon salt.

Spread this mixture evenly over the tuna steaks.

Divide 1 tablespoon of mint over the fillets.

Bake about 10 minutes until the fish has cooked through.

Combine in a blender 1 Tablespoon of lime juice, 1 tablespoon orange juice, 1/4 teaspoon salt, 2 tablespoons mint, the mango, apricot nectar, ginger and curry powder. Blend until it becomes smooth.

Serve the roasted tuna steaks topped with the fruit puree.

HOW TO COOK TUNA STEAKS WITH ASPARAGUS

If you are looking into how to cook asparagus, the following is a good recipe used with how to cook tuna steaks.

  • 1/3 Cup butter
  • ½ Cup chopped celery
  • ½ Cup chopped green pepper
  • 1 Small chopped onion
  • 1 Can cream of mushroom soup
  • 1 Can cream of chicken soup
  • 2 Pounds cooked tuna
  • ½ Cup mayonnaise
  • ½ Cup chopped parsley
  • 1 Pound uncooked noodles, cooked and drained
  • 1 Pound fresh asparagus pieces, washed & drained
  • 1 Cup grated cheddar cheese
  • 1 Small jar pimento
  • Crushed corn flakes
  • Sliced almonds

Preheat oven to 350 degrees

Grease a baking dish

Cut the cooked tuna steaks into bite size pieces

Sauté celery, green pepper and onion in butter. Add the tuna, soups, mayonnaise and parsley

Combine the tuna mixture with the noodles, asparagus, grated cheese, and pimento

Dump into prepared baking dish

Top with the crushed corn flakes and sliced almonds

Bake for 45 minutes

BAKED ALMOND TUNA STEAKS

Baked Almond Tuna SteaksBaked Almond Tuna Steaks
Baked Almond Tuna SteaksBaked Almond Tuna Steaks
  • 1 medium sliced onion
  • 1 Bay leaf
  • 4 Tuna steaks (1 inch thick)
  • ¼ Teaspoon salt
  • 1/8 Teaspoon black pepper
  • 1/8 Teaspoon thyme
  • ¼ Cup slivered almonds
  • 1 Tablespoon oil
  • 1 Small finely chopped onion
  • 1 Teaspoon grated lemon rind
  • 1 Tablespoon minced parsley
  • 1 Tablespoon white wine
  • 1 Chicken bouillon cube
  • ¼ Cup boiling water

Preheat oven to 350 degrees.

Place onion slices and bay leaf in a shallow baking dish.

Season the fish steaks with salt, pepper and thyme; place on top of the onion slices.

In a small skillet, brown the almond slivers lightly in oil.

Add the chopped onion, lemon rind, parsley and wine.

Dissolve the bouillon cube in the boiling water; add to the sauce mixture.

Blend thoroughly and then pour over the tuna steaks.

Bake 20 to 25 minutes until fish flakes when tested with fork.

Serve with rice; serves 4.

GRILLED TUNA SALAD RECIPE with wasabi dressing 

  • 1 Tablespoon plus 2 teaspoons soy sauce
  • 1 Tablespoon plus 2 teaspoons olive oil
  • 1 ¼ Pounds fresh tuna steak
  • 4 Teaspoons wasabi powder
  • 2 Tablespoons tahini (sesame paste)
  • 2 Tablespoons rice vinegar
  • 1 Teaspoon Dijon mustard
  • 1 Teaspoon sugar
  • 2 Clove minced garlic
  • Salt/ fresh ground pepper
  • 4 Cups alfalfa sprouts
  • 2 Cups cooked mushrooms
  • ½ Pound young spinach
  • 2 Tablespoons slivered Japanese pickled ginger

NOTE: Wasabi and tahini can be purchased at Asian groceries.

Combine 1 tablespoon soy sauce and 1 teaspoon oil.

Add tuna and coat well; refrigerate for 15 minutes turning twice.

Heat grill or broiler.

Mix wasabi with 4 teaspoons hot water in small bowl; cover and set aside for 5 minutes.

In another bowl stir 2 tablespoons warm water into tahini.

Stir in wasabi paste, vinegar, mustard, sugar and garlic.

Add remaining 2 teaspoons soy sauce and 4 teaspoons oil; season with salt and pepper.

Season tuna with salt and pepper.

Grill about 4 minutes on each side until crusty on outside and rare within.

Transfer fish to plate; slice through the grain 1/3 inch thick.

In large bowl toss alfalfa sprouts with mushrooms and all but 2 tablespoons of the dressing.

Scatter spinach on four plates; arrange tuna on top and drizzle on remaining dressing.

Mound the salad on the tuna; sprinkle ginger on top.

GRILLED TUNA STEAKS

Learn how to cook tuna steaks on a grill with lots of flavor.

  • 8 TO 10 Tuna steaks
  • 1 Cup olive oil
  • 1 Cup soy sauce
  • 2 Cloves minced garlic
  • 1 Can (12 ounces) beer

Combine oil, soy sauce, garlic and beer; place steaks in a baking dish.

Pour oil mixture over the steaks; cover and refrigerate 2 to 3 hours turning occasionally.

Brush grill rack with oil; place rack over hot coals.

Remove steaks from marinade and place on grill rack; cook until done turning 1 time.

Serves 8 to 10.

BROILED TUNA STEAKS

Learn how to cook tuna steaks under a broiler in oven.

  • 4 Tuna steaks
  • Olive oil (About 3 tablespoons)
  • 3 cloves minced garlic
  • Salt
  • Fresh chopped parsley
  • 1 lime (juice)

Brush each tuna steak with oil on both sides; place on broiler rack.

Brush a little garlic on top; sprinkle with salt; place under broiler until lightly browned about 3 minutes.

Carefully turn steaks over; brush again with oil and spread a little more minced garlic on top.

Return to oven and broil about 3 minutes longer or until fish flakes when tested with a fork.

Top each steak with a little lime juice and parsley to serve; serves 4.

GRILLED FRESH TUNA RECIPE

Learn how to cook tuna steaks in a citrus marinade.

  • 4 Yellow fin tuna steaks (4-5 ounces each ¾ inch thickness)
  • ¼ cup orange juice
  • ¼ cup soy sauce
  • 2 Tablespoons ketchup
  • 2 Tablespoons chopped fresh parsley
  • 1 Tablespoon lemon juice
  • 1 Clove minced garlic
  • ½ Teaspoon dried oregano
  • 1/8 Teaspoon white pepper
  • Vegetable cooking spray

Combine orange juice, soy, ketchup, parsley, lemon juice, garlic, oregano and white pepper in a bowl.

Place tuna in a large zip lock bag; Pour liquid over the fish and seal bag tightly.

Refrigerate for 1 hour turning occasionally to marinate.

Coat food rack with oil spray; place rack over medium hot coals

Remove tuna from marinade (Reserve marinade); place tuna on the grill rack.

Cover with grill lid and cook 3 to 4 minutes on each side until fish flakes when pierced with fork.

Pour marinade in a small saucepan and bring to a boil; baste tuna with marinade as it cooks.

Serves 4.