tuna steak

2014-03-19 a.o.

Tuna is a large fish with very firm flesh that is red when raw, but blanches when cooked.

It is often eaten raw in sushi, or marinated and/or seared. The cooking method for shark and swordfish steak is the same: sear in a hot pan, then simmer if thick. Avoid over cooking. Cooking it dry is a waste of a good fish.

Since Ahi tuna is often eaten raw in sushi, I assume the red-raw in seared tuna steak (Pic2) is not a big deal. I've just never could bring myself to do it that way.

See me promoting red pork, but I can't make the red fish happen. O irony. I should try sous-vide next time.


This is what you need for 2 servings:

  • 2 tuna steaks, 4, 6 or 8 oz. each to preference
  • olive oil
  • S&P
  • seasoning of choice
    I like Old Bay
Pic1: tuna steak, raw
Pic2: tuna steak seared



Pan, Sauté:



Pic3: before cooking
Pic4: all done
Pic5: all white but still juicy

B. tuna with shrimp


One of my rare moments of elaborating past the bear necessities. I added some jumbo shrimp and grilled them together with the tuna. I shoved the tuna close to each other, so they wouldn't cook as quickly.

I used the same cooking method as above, with slightly better timing. I even had a trace of pink left in this one. :-)


Pic6: tuna + shrimp
Pic7: still a trace of pink
Pic8: with shrimp & fries