Tuna steak

Tuna Steaks How to Cook

Tuna Steaks How to Cook

Tuna Steaks are a real good fish that opens to a lot of different flavors that you can add to get a very nice quick and easy dinner. They cook quickly and nicely take on the jazzing up with the ingredients that you might pick. Tonight we opted for just butter, lemon and parsley. Kinda like we did with our  Pan Seared Tuna Steak with Lime and Cilantro but tonight with lemon and parsley instead. It was a very quick, easy and delish weeknight dinner. 

If you live where you can get fresh Tuna just have your  “fish monger” cut up some tuna steaks in the size that you want. In our area we go to the grocery store frozen fish isle and get some individually wrapped frozen tuna steaks.

“When life shuts a door … open it again. It’s a door. That’s how they work.”

Here is what you will need for your Tuna Steaks

These amounts are for 2 servings

  • 2 Tuna steaks 6 – 8 oz
  • 2 tbsp. Olive oil 
  • 2 tbsp.Butter
  • 1 fresh lemon
  • 1 cup chopped fresh parsley or 1/2 cup dried 
  • 1/2 tbsp. dried dill weed – optional

 

And here is your Tuna Steaks how to 

First if your tuna steaks are frozen and wrapped in plastic just put them in a bowl of water. They will be thawed in about 5-8 minutes. Put a skillet on at medium high and add the olive oil and the butter.

 

skillet

 

Now unwrap the tuna (if you got the frozen ones) and put them in a bowl with the lemon juice and parsley. Here is where you can substitute the lime and cilantro if you want to.

 

starting the tuna steaks

 

Turn them over a couple of times to get them coated with the lemon and parsley. Then lay them out in the skillet and pour the juice and the parsley into the skillet also.

 

tuna steaks

 

Cook them up to how done that YOU like them. Some folks like them still soft and almost raw in the middle. We like them more firm and kinda medium well done.

 

Serve up your Tuna  with a wedge of lemon and whatever carbs and veggies that YOU like. We had ours with “baked” sweet potatoes done in the microwave and a Caprese Salad

 

Tuna steak

 

Here is a Oven baked tuna steak recipe that is liked by a lot of our readers.

 

Tuna steak

Tuna Steaks How To

Course: Main Course, Gluten Free, Seafood main course
Cuisine: American, Gluten Free
Keyword: gluten free, quick and easy, seafood
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 470.8kcal
Tuna Steaks done with just a few ingredients and just twenty Minutes
Print Recipe

Ingredients

  • 2 tuna steaks
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 fresh lemon
  • 1 cup chopped fresh parsley 0r 1/2 cup dried parsley flakes
  • 1/2 tbsp dried dill weed optional

Instructions

  • First if your tuna steaks are frozen and wrapped in plastic just put them in a bowl of water. They will be thawed in about 5-8 minutes. Put a skillet on at medium high and add the olive oil and the butter.
  • Now unwrap the tuna (if you got the frozen ones) and put them in a bowl with the lemon juice and parsley. Here is where you can substitute the lime and cilantro if you want to.
     Turn them over a couple of times to get them coated with the lemon and parsley. Then lay them out in the skillet and pour the juice and the parsley into the skillet also.
  • Cook them up to how done that YOU like them. Some folks like them still soft and almost raw in the middle. We like them more firm and kinda medium well done.
  • Now serve up and enjoy your Tuna Steaks with lemon and parsley

Nutrition

Calories: 470.8kcal | Carbohydrates: 0.4g | Protein: 39.9g | Fat: 33.7g | Saturated Fat: 11.3g | Trans Fat: 0.5g | Cholesterol: 94.7mg | Sodium: 168.1mg | Potassium: 456.7mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 4104.8IU | Vitamin C: 0.4mg | Calcium: 30.5mg | Iron: 2.2mg

2 Comments

  1. Thank You Lisle,, I’ve been thawing them out like this for decades and decades and hundreds of times. Never a problem.

  2. I have read thawing instructions on the frozen vacuum packed tuna (or any fish). They should be removed from the wrapping before thawing. There is a risk of botulism poisoning because it grows in the absence of oxygen. Yummy recipe!!

4.60 from 5 votes (5 ratings without comment)

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