Type what you have

Ingredients

• ✓ tuna steak
• salad dressing

Instructions

1. 1 Place tuna steaks with Italian dressing in a bowl, coating both sides; marinate in refrigerator for 20 minutes.
2. 2 Preheat outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Grill tuna on the preheated grill until tuna lightens in color but retains a thin line of pink in the center, about 5 minutes on each side.

By Steph

Ingredients

• ✓ tuna steak
• olive oil
• white vinegar
• garlic powder
• onion powder
• coriander
• cumin
• tarragon

Instructions

1. 1 Place tuna steaks in a bowl. Add olive oil, vinegar, garlic powder, onion powder, coriander, cumin, and tarragon and mix well. Cover with aluminum foil and marinate in the refrigerator for 2 to 4 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Transfer tuna steaks to a baking sheet.
3. 3 Bake in the preheated oven until tuna is cooked through and flakes easily with a fork, 15 to 20 minutes.

By NutmegBunny

Ingredients

• ✓ tuna steak
• soy sauce
• sherry
• vegetable oil
• lime juice
• garlic

Instructions

1. 1 Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

By Kimber

Ingredients

• ✓ tuna steak
• cucumber
• avocado
• green onion
• red pepper flake
• sesame seed
• lemon juice
• sesame oil
• soy sauce

Instructions

1. 1 In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
2. 2 Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

By JULESKICKS2

Ingredients

• ✓ tuna steak
• cajun seasoning
• olive oil
• butter

Instructions

1. 1 Generously coat tuna steaks on both sides with Cajun seasoning.
2. 2 Heat oil and butter in a large skillet over high heat until nearly smoking.
3. 3 Arrange tuna steaks in the skillet and cook until blackened on one side, about 3 to 4 minutes. Flip and cook until desired doneness is reached, 3 to 4 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium-rare.

By Allrecipes Member

Ingredients

• ✓ tuna steak
• soy sauce
• sherry
• vegetable oil
• green onion
• ginger root
• garlic
• salt
• black pepper

Instructions

1. 1 Place tuna steaks in a steamer over 1 inch of boiling water, and cover. Cook 6 to 8 minutes, or until fish flakes easily with a fork.
2. 2 Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt, and black pepper. Bring to a boil.
3. 3 Remove tuna steaks from steamer, and place in a serving dish. Pour sauce over tuna steaks, and serve immediately.

By Janice Laughton

Ingredients

• ✓ tuna steak
• soy sauce
• rice wine
• ginger root
• garlic
• vegetable oil

Instructions

1. 1 Stir soy sauce, rice wine, ginger, and garlic together in a shallow dish. Place tuna in the marinade, and turn to coat. Cover dish and refrigerate for at least 30 minutes.
2. 2 Preheat grill for medium-high heat.
3. 3 Remove tuna from marinade and discard remaining liquid. Brush both sides of steaks with oil.
4. 4 Cook tuna on the preheated grill until cooked through, 3 to 6 minutes per side.

By Allrecipes Member

Ingredients

• ✓ tuna steak
• ginger
• lime juice
• fish sauce
• sugar
• salt
• pepper
• olive oil
• garlic
• lime zest
• red chile pepper
• cilantro stem
• cilantro leaf
• watercress
• cherry tomato
• red chile pepper

Instructions

1. 1 Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
2. 2 Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
3. 3 Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

By Alex Bluett

Ingredients

• ✓ tuna steak
• olive oil
• onion
• red wine vinegar
• sugar

Instructions

1. 1 Heat olive oil in a heavy-bottomed skillet over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Reduce heat to medium-low. Continue to cook and stir until onion is very tender and dark brown, 15 to 20 minutes more. Remove onion to a plate.
2. 2 Place tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove tuna steaks to a serving tray; keep warm.
3. 3 Stir together vinegar and sugar in the same skillet until sugar is dissolved. Return onion to the skillet and simmer until liquid reduces and is slightly thickened, about 5 minutes. Return tuna steaks to the skillet and cook for 3 to 5 minutes. Place tuna on the warm serving tray and top with onion and sauce.

By JoAnna Porreca Schade

Ingredients

• ✓ tuna steak
• soy sauce
• green onion
• sesame oil
• macadamia nut
• sesame seed
• red pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place tuna in a medium non-reactive bowl. Add soy sauce, green onions, sesame oil, sesame seeds, macadamia nuts, and red pepper flakes; mix well. Cover and refrigerate at least 2 hours before serving.
3. 3 Serve over rice.

By Josh Chan

Ingredients

• ✓ tuna steak
• pineapple preserves
• tropical fruit preserves
• hoisin sauce
• lime juice
• cilantro
• ginger
• sesame oil

Instructions

1. 1 To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
2. 2 Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate.
4. 4 Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.

By dakota kelly

Ingredients

• ✓ tuna steak
• fettuccine noodle
• butter
• onion
• portobello mushroom
• flour
• milk
• chicken bouillon concentrate
• adobo seasoning
• black pepper
• parmesan cheese
• bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8x12-inch casserole dish.
2. 2 Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes.
3. 3 Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
4. 4 Remove tuna from the oven; leave oven on.
5. 5 Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese.
6. 6 Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside.
7. 7 Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread.
8. 8 Bake in the hot oven until golden brown, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ tuna steak
• olive oil
• garlic
• plum tomato
• red pepper flake
• salt
• gemelli pasta
• parsley
• heavy cream
• basil

Instructions

1. 1 Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
2. 2 Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
3. 3 Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
4. 4 Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
5. 5 To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.

By thedailygourmet

Ingredients

• ✓ tuna steak
• olive oil
• garlic
• tarragon vinegar
• tarragon
• black pepper

Instructions

1. 1 In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

By Doreen

Ingredients

• ✓ tuna steak
• teriyaki sauce
• olive oil
• lemon
• sesame seed
• salt
• black pepper
• carrot

Instructions

1. 1 Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
2. 2 Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
3. 3 Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

By irakaway

Ingredients

• ✓ tuna steak
• butter
• salt
• black pepper
• half-and-half
• garlic and herb spreadable cheese
• lemon juice
• spinach

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add butter; melt. Season tuna steaks with salt and pepper; place in the skillet and cook 3 to 4 minutes per side. Transfer to a serving plate; keep warm.
2. 2 Add half-and-half and cheese to the skillet; stir until incorporated. Stir in lemon juice. Reserve 2 tablespoons sauce; set aside. Add spinach to the skillet; cook and toss with sauce until wilted, 1 to 2 minutes.
3. 3 Divide spinach between two plates; top with tuna steaks. Serve reserved sauce over tuna steaks.

By thedailygourmet

Ingredients

• ✓ tuna steak
• olive oil
• onion
• garlic
• spaghetti sauce
• tomato
• vegetable broth
• spaghetti
• black olive
• caper
• anchovy paste
• herbes de provence
• cayenne pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion and garlic; saute until softened and fragrant, about 4 minutes.
2. 2 Add spaghetti sauce, diced tomatoes, and broth; stir to combine. Nestle tuna steak into the middle of the sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Flake tuna apart with a fork. Add olives, capers, anchovy paste, herbes de Provence, and cayenne. Stir to combine and serve over hot cooked spaghetti.

By thedailygourmet

Ingredients

• ✓ tuna steak
• orange juice
• olive oil
• oregano
• parsley
• salt
• black pepper

Instructions

1. 1 In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

By Lori McTavish Bizjak

Ingredients

• ✓ tuna steak
• brown rice
• water
• olive oil
• onion
• thyme
• black pepper
• edamame
• salt
• shallot
• water
• chive
• orange zest
• orange juice

Instructions

1. 1 Place the rice and 2 cups water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, and cook until tender. Season with thyme and 1/4 teaspoon pepper. Gently stir into the cooked rice.
3. 3 Place the edamame in separate pot with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender. Mix into the rice.
4. 4 Heat remaining olive oil in a skillet. Rub tuna with remaining 1/4 teaspoon pepper and salt. Place tuna in the skillet, and cook to desired doneness. Set aside, and keep warm.
5. 5 Place shallots in skillet. Increase heat to high, and pour in 3/4 cup water. Cook until liquid is reduced to about 1/2 cup, then stir in chives, orange zest and orange juice. Arrange fish over the rice and drizzle with the sauce to serve.

By SLLVERGRL

Ingredients

• ✓ tuna steak
• lemon juice
• olive oil
• brown mustard
• mustard powder
• sugar
• white wine vinegar
• olive oil
• dill

Instructions

1. 1 Combine lemon juice and 1/2 cup olive oil in a large resealable plastic bag; seal the bag and shake. Add tuna steaks; seal the bag and place into the refrigerator to marinate while the grill preheats.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Whisk together brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil in a medium bowl; stir in dill.
4. 4 Remove tuna steaks from marinade and place on the preheated grill; discard marinade. Cook steaks until fish flakes easily with a fork, about 6 minutes per side. Drizzle steaks with mustard-dill sauce to serve.

By Splashme

Ingredients

• ✓ tuna steak
• olive oil
• lemon zest
• coriander
• ginger
• black pepper
• salt
• cinnamon

Instructions

1. 1 Whisk 2 tablespoons olive oil, lemon zest, coriander, ginger, pepper, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture.
2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in hot oil until browned but still pink in the center, about 3 minutes on each side.

By AlliePeacock

Ingredients

• ✓ tuna steak
• soy sauce
• olive oil
• lemon juice
• sesame oil
• molasses
• cayenne pepper
• ginger
• garlic

Instructions

1. 1 Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
2. 2 Place tuna steaks in a large resealable plastic bag or airtight container; pour marinade over steaks, coat with marinade, and seal. Marinate steaks at room temperature for 20 minutes.
3. 3 Heat a nonstick pan over medium heat.
4. 4 Remove steaks from marinade and discard any remaining marinade. Arrange steaks in the hot pan; gently shake the pan to avoid sticking. Cook for 1 1/2 minutes. Flip and cook 1 minute more.

By meg_in_quebec

Ingredients

• ✓ tuna steak
• soy sauce
• sesame oil
• mirin
• honey
• rice wine vinegar
• sesame seed
• olive oil
• wasabi paste

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together soy sauce, sesame oil, mirin, and honey in a small bowl.
3. 3 Pour half into a separate small bowl, stir in rice wine vinegar, and set it aside as a dipping sauce.
4. 4 Spread sesame seeds out on a plate. Coat tuna steaks with remaining soy sauce mixture, then press into sesame seeds to coat.
5. 5 Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan; sear for about 30 seconds on each side.
6. 6 Serve with dipping sauce and wasabi paste.

By NEWORLEANSGIGLET

Ingredients

• ✓ tuna steak
• carrot
• onion
• chive
• egg
• panko crumb
• breadcrumb
• mayonnaise
• garlic salt
• black pepper
• olive oil

Instructions

1. 1 In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic salt and black pepper. Form into patties.
2. 2 Heat oil in a skillet over medium heat. Arrange patties in the pan and cook uncovered until golden brown, about 10 minutes per side.

By HAPALYSSA

Ingredients

• ✓ tuna steak
• orange juice
• soy sauce
• olive oil
• parsley
• lemon juice
• garlic
• oregano
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano, and pepper together in a large non-reactive dish until well combined. Place tuna steaks in marinade and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Remove tuna steaks from the marinade and shake off excess; reserve marinade for basting.
4. 4 Cook tuna steaks on the preheated grill for 5 to 6 minutes; flip steaks and baste with reserved marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
5. 5 Serve and enjoy!

By LINKYJ

Ingredients

• ✓ tuna steak
• olive oil
• garlic powder
• oregano
• basil
• thyme
• black pepper
• salt
• onion powder
• cayenne pepper
• paprika
• olive oil
• lime juice
• jalapeno pepper
• cilantro
• green onion
• onion
• red bell pepper
• mango
• garlic
• lime juice
• olive oil

Instructions

1. 1 Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
2. 2 Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
3. 3 Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
5. 5 Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

By AcadiaBoi

Ingredients

• ✓ tuna steak
• white wine vinegar
• white wine
• shallot
• wasabi paste
• soy sauce
• butter
• salt
• black pepper
• olive oil
• cilantro

Instructions

1. 1 Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
2. 2 Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
3. 3 Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

By DARLA

Ingredients

• ✓ tuna steak
• tamari
• sesame oil
• mirin
• honey
• rice wine vinegar
• ginger
• green onion
• garlic
• sesame seed
• olive oil

Instructions

1. 1 Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
2. 2 Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
3. 3 Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

By Nettie

Ingredients

• ✓ tuna steak
• sesame seed
• seasoning salt
• white pepper
• onion powder
• wasabi powder
• kosher salt
• all-purpose flour
• egg
• milk
• vegetable oil
• miso soup mix
• soy sauce

Instructions

1. 1 In a shallow bowl, mix together 1/2 cup of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt and flour; set aside. In a separate bowl, mix together the eggs and milk.
2. 2 Dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. Press on as many extra sesame seeds as possible, so it is well coated. Heat the vegetable oil in a large heavy skillet over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be red.
3. 3 To make the soy miso dressing, mix together the miso soup mix and soy sauce. Heat in a small saucepan or microwave, and drizzle over steaks.

By Steve Gold

Ingredients

• ✓ tuna steak
• papaya
• red bell pepper
• red onion
• cilantro
• lime juice
• garlic
• hot chile paste
• egg
• macadamia nut
• olive oil
• salt
• pepper

Instructions

1. 1 Combine papaya, bell pepper, and onion in a medium bowl. Add cilantro, lime juice, garlic, and hot chile paste; toss to combine. Refrigerate salsa until ready to serve.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Whisk eggs in a shallow bowl until smooth. Spread nuts on a shallow plate.
4. 4 Brush tuna steaks with olive oil, then season with salt and pepper. Dip tuna steaks in beaten eggs and allow excess eggs to run off. Press into macadamia nuts until evenly coated.
5. 5 Cook tuna steaks on the preheated grill to desired degree of doneness, about 2 minutes per side for medium. Serve with papaya salsa.

By MySensei