Tuna Steaking

Tuna Patties
Tuna patties are a classic frugal recipe to make when you’re short on time but hungry for something delicious. Featuring canned tuna, mustard, and lemon, our tuna patties recipe will become a new family favorite!

The Absolute Best Way To Use A Can Of Tuna
Likely lining your pantry shelves is a protein-packed and versatile ingredient that can turn an ordinary meal into a dish worthy of hosting a fun dinner party. Known for being the base of a famous lunch sandwich, canned tuna may be one of the most underrated shelf-stable cans in the grocery store.

Best Tuna Salad
Tuna Salad – made in minutes with kitchen basics like canned tuna, mayo and bright lemon. It’s an easy, staple recipe!

Tuna Melt
Okay, these are a game-changer.

Ahi Tuna Poke Bowl
Bring a taste of Hawaii home.

Seared Ahi Tuna
Just make sure you get quality sushi-grade ahi tuna.

Ingredients
2 (6 to 8 ounce) ahi tuna steaks (3/4 inch thick)
For the marinade:

2 tablespoons toasted sesame oil
2 tablespoons soy sauce (or gluten-free tamari)
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 scallion, thinly sliced (a few slices reserved for garnish)
1 teaspoon fresh lime juice

The cooking method for tuna steaks is very easy and straightforward, so the only secret to success is the quality of the fish. When purchasing tuna steaks to be served rare or raw in the center, be sure to shop with a reputable vendor and look for the designation of sushi and/or sashimi grade.

This Seared Tuna happened a lot in our catering days, so much so, I couldn’t bring myself to make it again for a long long time. But a good three years have passed now, and the other day I got a hankering for it, so I thought I’d share! It’s one of those recipes that may seem fancy, but honestly, it couldn’t be any simpler and the best part, it is, it is ridiculously fast!

If you’ve never had a tuna steak, you don’t know what you’re missing. Seared to form a delicious crust but still rare inside, a steak of quality tuna is not at all fishy but is savory, meaty, with a slight sweet freshness that is incredible. It is the red-meat of the sea. But it is, alas, all too often overcooked. Particularly by home cooks. And when it’s overcooked, it loses much of its charm.