Pan Seared Tuna Steaks Recipe

Pan Seared Tuna Steaks Recipe

This Pan Seared Tuna Steaks Recipe has all the good things to be found in any meal. 

The Tuna Steaks turn out delicious. They are quick and easy to make, healthy and gluten free.

Ingredients

These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch the amounts to metric.

• 2 Tuna Steaks – thick and boneless
• 3/4 cup frech mint leaves coarsely chopped
• 1 fresh lemon
• 1 tablespoon butter
• 1/4 cup white wine

Pan Seared Tuna Steaks Recipe How To

If you live near a coast where you can get fresh caught tuna steaks do it! If not get them frozen and wild caught. We find them in our local grocery store looking like this.

If you are going with the frozen just leave them in the shrink wrap. Put them in a bowl of cold water and let them thaw for about 5-8 minutes. Cut the plastic shrink wrap off, toss the water and put the filets back in the bowl. Add the juice and rind of a lemon and the chopped mint leaves.

Let them sit while you put a skillet on at medium high and eyeball just enough olive oil to coat the bottom. When the oil is hot put the tuna steaks in. Add a pad of butter and a splash of white wine. 

Rare is about a minute to a minute and a half a side and medium well is about 2 and a half to 3 minutes a side depending on the thickness of your filets. Tonight we did them medium well because that’s the way Gammy likes hers…I’m learning.

You could zap some potatoes in the microwave and throw together a quick salad while the steaks are cooking .

A Chilled bottle of good white wine like a chardonnay or an Italian Pinot Grigio is a real good match for your Pan Seared Tuna Steaks.

Enjoy!!

You could also do them like this Oven Baked Tuna Steak recipe.

and this Grilled Tuna Steak 

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And here is a basic Tuna Steaks – How to Cook

Pan Seared Tuna Steaks with Mint and Lemon

Course: Seafood main course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 2

Calories: 260.6kcal

Print Recipe

Ingredients

• 2 Tuna Steaks Thick and boneless
• 3/4 cup fresh mint leaves coarsely chopped
• 1 fresh lemon
• 1 pad butter
• 1 splash white wine

Instructions

• If you are going with the frozen just leave them in the shrink wrap and put them in a bowl of cold water and let them thaw for about 5-8 minutes. Cut the plastic shrink wrap off, toss the water and put the filets back in the bowl with the juice and rind of a lemon and the chopped mint leaves.
• Let them sit while you put a skillet on at medium high and eyeball just enough olive oil to coat the bottom of the skillet. When the skillet is hot put the tuna steaks in. An option here is to add a pad of butter and/or a splash of white wine. But, that's up to YOU.
• Rare is about a minute to a minute and a half a side and medium well is about 2 and a half to 3 minutes a side depending on the thickness of your filets. Tonight we did them medium well because that's the way Gammy likes hers...I'm learning.
• You could zap some potatoes in the microwave and throw together a quick salad while the steaks are cooking .
  

Nutrition

Calories: 260.6kcal | Carbohydrates: 2.5g | Protein: 40.3g | Fat: 8.9g | Saturated Fat: 2.4g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 2.8g | Trans Fat: 0.01g | Cholesterol: 65.7mg | Sodium: 74.8mg | Potassium: 524.9mg | Fiber: 1.4g | Sugar: 0.01g | Vitamin A: 4440.4IU | Vitamin C: 5.4mg | Calcium: 54.8mg | Iron: 2.6mg