Comments on: Seared Tuna Steaks

By: marlyn

marlyn — Mon, 31 Aug 2009 15:41:19 +0000

I marinate the tuna steaks in salt, pepper, crushed garlic, with a sprinkling of dried BASIL and THYME leaves for 30 minutes only. I then pan-grill them in olive oil taking care not to overcook. I do not allow the tuna to get brown in the process(not like it has been fried) but looks much like it has been steamed only. My husband likes it!

By: hill roberts

hill roberts — Thu, 11 Jun 2009 11:26:46 +0000

Hi, MM
Have you tried eating canned tuna with fresh salad? It is very common to order tuna salad. The fresh salad consists of lettuce, onions, sweet corn, peppers, beetroot rashers, carrots, asparagus or just anything you fancy.
I know, I know, people there in general are not so keen on fresh salads. However, just wash the fresh vegetables thoroughly and dry them well afterwards. The tuna is laid on top of the salad and one can add a generous portion of virgin olive oil and vinegar. I’ts healthy eating and I’d highly recommend it.
Those photographs are tempting…something they do not do in Spain. By the way, they only use canned tuna for salads. Do try it sometime. Cheers!

By: hill roberts

hill roberts — Thu, 11 Jun 2009 11:15:20 +0000

Hi, MM,
Those photographs look very tempting. How I miss eating tuna the way it’s done back in our country. In Spain, tuna is hardly served that way.
Canned tuna is more common though. It is very common to serve tuna with fresh salad, i.e., lettuce, onions, carrots, peppers,sweet corn, shredded beetroot, asparagus and so on.
They lay the tuna on top. It’s up to the person to pour generous portions of virgin olive oil and vinegar. The result? Fantastic, added to the fact that this concoction of tuna salad is very very healthy, ideal for people who are conscious of what they eat.
I know, I know, people there are not so keen on salads. But believe me, once you’ve tried it, you’re hooked. Just make sure all fresh lettuce and vegetables are properly washed and dried. Cheers

By: Tony Ma

Tony Ma — Thu, 04 Jun 2009 01:45:49 +0000

Try to cook the tuna steaks in a wok, or another iron cast device (skillets OK) covered to avoid losing humidity.
With me it work well.

By: Adrian Cuenca

Adrian Cuenca — Wed, 27 May 2009 04:48:21 +0000

Try purchasing the tuna at Farmer’s Market in the early morning. You can find the finest quality there. The slice should be around 1 inch thick and sear it just enough to crust the outside. At one inch you don’t run the risk of overcooking the tuna. Alternatively, you can add some cracked pepper to have a nice pepper crust. I would avoid marinating with salt because it is scientifically proven to take out the juices of food. Salt should be added right before the cooking process.

With black pepper crusted tuna, you can eat it as a steak with a sauce or cut it into strips and serve it like sashimi or add it to a salad with asian dressing.