Pan Seared Tuna Steak
You will have this Pan Seared Tuna Steak dinner on the table in record time. The pan seared tuna steak will take one and a half to two and a half minutes a side depending on how rare- or well done – that YOU want it.
The sautéed spinach is so fast that you have to wait for the tuna to be almost done before you put the spinach in the skillet.
The potatoes take about 5 minutes in the microwave. How is all of that for Quick and Easy?
Your Pan Seared Tuna Steak how to
……..If your tuna steaks are frozen you could put them in the fridge in the morning on your way out the door. Or leave them in their individual wrapping and put them in a large bowl with a lot of water. The more water in proportion to the tuna steaks the faster they will defrost.
Or in the microwave on the thawing setting for a couple of minutes.
Put the potatoes in the microwave to “bake” while the rest of your Pan Seared Tuna Steak dinner comes together.
Put a skillet on at low for the spinach with enough extra virgin olive oil to cover the bottom.
Slice or coarsely chop the garlic cloves and add them to the spinach skillet. You are going to let the garlic just get translucent and not get brown. Don’t add the spinach until the tuna steaks are done so if you need to turn off the heat on the garlic to keep it from browning, so be it. You can turn it back on just before you add the spinach.
Put the tuna steaks into a bowl and add the lime zest, lime juice, salt, pepper, dill weed and a splash of white wine. Or, you could just go with salt and pepper and squeeze some lime juice on them just before you dig in. That also works okay.
Gently turn them over a few times to get them well covered with all of that good stuff.
Put a skillet on at medium high and add the olive oil and butter. When the butter has stopped foaming gently slip in the tuna steaks. The oil and butter will start foaming again but that’s okay. Pour some of the lime juice mixture on them.
Assuming that your tuna steaks are 1″ thick cook them for 1 and 1/2 minutes a side for rare. 2 and 1/2 minutes a side for well done. We like 2 minutes a side and medium rare. If in doubt just use a table fork to open a steak up a little and look at the inside to see how done it is.
Now the Spinach
Put the spinach in its skillet with the garlic and turn it over a few times as it wilts. When it is as wilted as much as YOU want it add it to the plates.
Squeeze a little lime juice on the tuna steak and the spinach.
Now, serve up and enjoy your Pan Seared Tuna Steak with sautéed spinach and “baked” Potato.
Don’t forget the rest of that white wine. Pinot Grigio goes along real good.
Here is another quick and easy Tuna recipe
Pan Seared Tuna Steak with Lime and Cilantro
Ingredients
- 2 1" thick Tuna Steaks
- 2 fresh limes zested and juiced
- 1/2 teaspoon dried dill weed
- salt and black pepper
- 2 tablespoons white wine optional
- 1 large sweet potato or 2 small ones
- 1/4 cup extra virgin olive oil
- 6 cloves garlic sliced or coarsely chopped
- 2 large handfuls pre-cleaned baby spinach
- 1 tablespoon olive oil "eyeball" it
- 1 tablespoon butter
- 2 lime wedges for serving
Instructions
- Put the potatoes in the microwave to "bake" while the rest of your Pan Seared Tuna Steak dinner comes together. Put a skillet on at low for the spinach with enough extra virgin olive oil to cover the bottom. Slice or coarsely chop up the garlic cloves and add them to the skillet. You are going to let the garlic just get translucent and not get brown. You are not going to add the spinach until the tuna steaks are done so if you need to turn off the heat on the garlic to keep it from browning, so be it. You can turn it back on just before you add the spinach.
- Put the tuna steaks into a bowl and add the lime zest, lime juice, salt, pepper, dill weed and a splash of white wine. Or. you could just go with salt and pepper and squeeze some lime juice on them just before you dig in. That also works okay. Gently turn them over a few tames to get them well covered with all of that good stuff.
- Put a skillet on at medium high and add the olive oil and butter. When the butter has stopped foaming gently slip in the tuna steaks. The oil and butter will start foaming again but that's okay. Pour some of the lime juice mixture on them. Assuming that your tuna steaks are 1" thick cook them for 1 and 1/2 minutes a side for rare. 2 and 1/2 minutes a side for well done. We like 2 minutes a side and medium rare. If in doubt just use a table fork to open a steak up a little and look at the inside to see how done it is.
- Put the spinach in its skillet with the garlic and turn it over a few times as it wilts. When it is as wilted as much as YOU want it add it to the plates.
- Now, serve up and enjoy your Pan Seared Tuna Steak with sautéed spinach and "baked" Potato.
