This yellow fin tuna steak recipe makes one brilliantly cooked piece of fish in just 5 minutes! Here’s how to cook tuna steak.
Need a simple meal that’s restaurant quality? Try a Tuna Steak! Tuna steaks are one of our favorite easy meals because they’re high in protein and cook up in a flash: in just 2 to 4 minutes! The flavor is melt-in-your-mouth meaty: with a flavorful, seasoned exterior and a buttery, raw interior. For this recipe you’ll want to use sushi-grade tuna here. Sear it up in a hot pan, and it’s one of the most impressive meals you can make!
Buying yellow fin tuna steak
You’ll want a great piece of fish for this tuna steak recipe. Yellow Fin Tuna is a mild, lean fish commonly served as sushi, in poke bowls, cooked rare or medium-rare. It’s sold as large thick steaks at Fresh Catch Fish Co, not thin fillets like with other types of fish.
How to cook tuna steak
It takes just 2 to 4 minutes, so it goes quickly! Here are the basic steps to the process, or you can jump right to the recipe to get started!
- Allow the tuna to come to room temperature first! This is important: otherwise, the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking. It makes a big difference!
- Season the tuna liberally. Coat it with salt and pepper, as shown in the photo below. We use about ¾ teaspoon for every 8 ounces.
- Cook for 1 to 2 minutes per side, and use a food thermometer to assess temperature (130°F). Add the steak and cook for 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130°F when measured with a food thermometer at the thickest point.
- Rest for 2 minutes. This helps the tuna to set and become easier to cut.
Can you cook it medium instead of rare?
In some cases, you may not want the yellow fin tuna completely raw on the inside, like for children or pregnant women. You can cook tuna steaks to medium, too! They are just as meaty and delicious. Here’s what to know:
- Cook the tuna steak slightly longer, until it’s no longer pink on the inside but still tender. The steak will look gray the entire way through instead of just on the outside.
- Check for an internal temperature of around 135°F.
Sauces for this tuna steak recipe
Want a sauce to serve with this tuna steak recipe? Here are a few tasty serving ideas:
- Garlic Herb Sauce: This Garlic Herb Sauce is Mediterranean-style with lemon, parsley, garlic, butter, and capers.
- Hoisin Sauce: For Asian-style flavors, try purchasing hoisin sauce for dipping: it’s quick and easy and packed with savory flavor.
- Ponzu Sauce: Ponzu sauce is a Japanese dipping sauce made with soy sauce and citrus juice.
Sides for tuna steak
Just about anything can pair well with ahi tuna steaks them into a healthy dinner. Here are a few ideas for quick sides that can be made in the time it takes to rest and cook the tuna steak:
- Serve it on a bed of Easy Couscous or Easy Orzo
- Add a fresh salad like Couscous Salad, Simple Radish Salad, Hearty Farro Salad, Romaine Lettuce Salad with Green Goddess, Fennel Salad with Parmesan or Easy White Bean Salad
- Go for a quick veggie like Lemony Broiled Asparagus, Sauteed Broccolini or Easy Snow Peas
Best Tuna Steak
This Yellow Fin Tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here’s how to cook tuna steak.
½ tablespoon neutral oil
¾ teaspoon kosher salt
Fresh ground black pepper
For serving: Garlic Herb Sauce (optional)
Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides to get a nice even coating (about ¾ teaspoon kosher salt for 8 ounces).
Heat the oil in a medium skillet over medium-high heat.
Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130° when measured with a food thermometer at the thickest point.
Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices and serve immediately, with the sauce if desired.
*Frozen is okay, just thaw it in the refrigerator before serving.