Tuna Steaks are a lovely occasional treat, oh so easy to prepare, and outside of the marination time, enable you to put an elegant meal on the table in less than a half-hour.
There is one key tip when preparing Tuna Steaks- don’t overcook them. Tuna steaks should really be somewhat rare in the very center maintaining its moisture. And just like any nice piece of steak- once you’ve overcooked it there is no going back.
Red hot peppers provide a lovely little zing.
Fresh snipped garden herbs offer lots of fresh flavor and a pop of color in the combination. What’s easier than pairing them with some little cherry or grape tomatoes?
This dish is also simple to put together for a small dinner party enabling you plenty of time to enjoy your guests.
Though in its presentation of elegance, your guests may even think that you slaved away for hours!
Mums the word, I promise not to tell!
- 4 four to five ounce tuna steaks
- 1/8 cup plus 1 tablespoon canola oil
- 3 tablespoons soy sauce
- 1-2 cloves garlic, chopped
- few grinds black pepper
- 1 long hot red pepper, thinly sliced across with seeds, reserving half for tomatoes
- 2-3 tablespoons olive oil for cooking the tuna plus 2-3 tablespoons for tomato herb dressing
- 2 cups cherry or grape tomatoes, halved
- pinch or two coarse kosher salt
- pinch of cracked black pepper
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh basil, thinly sliced
- 3 tablespoons fresh chives, snipped into three quarter-inch pieces
- four leaves of fresh mint for garnish, optional
- In a small bowl combine the canola oil, soy sauce, garlic, pepper and half of the hot red pepper slices, stir to blend
- Lay tuna steaks in a long glass dish or casserole large enough to hold the steaks
- Pour marinade over the tuna, cover with plastic wrap and refrigerate for an hour, turning to the other side halfway through
- Remove tuna from the marinade, pat dry and set on a plate
- Heat olive oil on medium high heat in a large sized fry pan
- Place the tuna steaks into the pan along with the hot red pepper slices from the marinade
- Cook tuna around three minutes or until golden brown, then gently flip tuna to the other side and cook another three to four minutes, more or less
- Transfer cooked steaks from the heat to a clean platter and lightly tent with aluminum foil while preparing the tomato herb mixture
- Tuna Steaks should be slightly rare in the center. You may also cook them a bit longer to your desired doneness but avoid overcooking or the tuna will be too dry and loose all its juicy, meaty flavor
- Toss tomatoes with the remaining fresh hot pepper slices and the 2-3 tablespoons olive oil sprinkle in salt and pepper, stir
- Fold in the parsley and basil
- Set tuna onto plates evenly topping each with tomato and herb mixture
- Sprinkle snipped chives all over
- Garnish with mint leaves