There are many different types of tuna steaks, but one of the easiest is the Baked Tuna Steak. The tuna steak is an excellent alternative to traditional beef, and is often served as a main dish. It’s quick and easy to make and is a delicious dinner option. To make the Baked Tonasteak, you should start by making a marinade. You can use olive oil, lemon juice, crushed garlic, and a little bit of teriyaki sauce.
Baked Tuna Steak Recipes
Orange Flavored Baked Tuna Steak
The tuna steak tastes amazingwith a little bit of orange flavoring. The baked potatoes compliment the fishperfectly.
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Servings: 4 servings
Calories: 313kcal
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Equipment
Ingredients
- 1 1/2 cups baby potatoes halved
- 4 tuna steaks
- 1 orange sliced
- 2 tbsp orange juice
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp garlic powder
- salt
- Pepper to taste
- 1 tbsp butter cubed
Instructions
- Grease your baking tray and preheat the oven to 380 degrees F.
- Arrange the potato halves on the baking tray.
- Add some salt, pepper on top of the potatoes.
- Coat the tuna steaks with garlic, cumin, salt, pepper, orange juice, and paprika.
- Arrange them on the baking tray.
- Add the orange slices and butter around the tuna.
- Bake for 15 minutes. Carefully flip the tuna.
- Bake for another 15 minutes. Serve.
Video
Notes
A simple tuna steak is delicious and nutritious. To make it, just take a few minutes to prep the vegetables. Then, place the steak on a baking sheet. It should be cooked to your preferred degree. A fresh tuna steak is best served medium-rare, while a well-done one is more tender and juicy. When you're baking it, you can also drizzle it with olive oil and add a splash of teriyaki sauce.
Nutrition
Serving: 4servings | Calories: 313kcal | Carbohydrates: 15g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 65mg | Sodium: 75mg | Potassium: 763mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3854IU | Vitamin C: 34mg | Calcium: 44mg | Iron: 3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation Method: Baked Tuna Steak in the Oven
Ingredients:
- Tuna steaks
- Olive oil
- Salt and pepper, to taste
- Your choice of seasonings (lemon zest, garlic, herbs, etc.)
Instructions:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). While the oven is heating up, take a moment to prepare your tuna steaks.
- Season the Tuna: Brush the tuna steaks lightly with olive oil. This not only adds flavor but also helps the seasonings adhere. Sprinkle them with salt and pepper, and feel free to get creative with your choice of seasonings. Lemon zest, garlic, or your favorite herbs are excellent choices.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Place a wire rack on top of the baking sheet. This ensures that the tuna cooks evenly and doesn’t sit in its own juices.
- Bake the Tuna: Place the seasoned tuna steaks on the wire rack, leaving a bit of space between them. This allows for even cooking. Slide the baking sheet into the preheated oven.
- Bake to Perfection: The cooking time will depend on the thickness of your tuna steaks. As a general guideline, bake for about 10-12 minutes for a 1-inch thick steak. Remember, the goal is to cook the tuna to your preferred level of doneness. For medium-rare, aim for an internal temperature of 125°F (52°C). Use a meat thermometer for precision.
- Rest and Serve: Once your Baked Tuna Steaks reach the desired level of doneness, remove them from the oven. Let them rest for a few minutes. This allows the juices to redistribute within the tuna, ensuring a moist and flavorful result.
- Serve and Enjoy: Plate your Baked Tuna Steaks and garnish them with fresh herbs, a drizzle of olive oil, or a squeeze of lemon. This method creates a slightly different texture than stovetop searing, with a more even doneness from edge to edge. It’s a fantastic way to enjoy Baked Tuna Steak with a tender, melt-in-your-mouth quality.
Tips for making Baked Tuna Steak
Cooking Tips
- Choose High-Quality Tuna: Start with the freshest and highest-quality tuna steaks you can find. Look for steaks that are deep red in color and have a firm texture. This forms the foundation of a delicious dish.
- Don’t Overcook: Whether you’re searing on the stovetop or baking in the oven, be vigilant about not overcooking. Tuna cooks quickly and is best enjoyed when it’s slightly pink in the center, also known as medium-rare. Overcooking can make it dry and less flavorful.
- Preheat Your Pan or Oven: Ensure your pan or oven is properly preheated before adding the tuna. This quick sear or bake helps lock in the flavors and keeps the tuna moist.
- Season Generously: Tuna steaks can handle bold flavors. Season them generously with salt, pepper, and your favorite herbs and spices. A dash of sesame seeds or a hint of citrus zest can take your dish to the next level.
- Rest Before Serving: Allow your Baked Tuna Steak to rest for a few minutes after cooking. This lets the juices redistribute, resulting in a juicier and more flavorful dish.
- Use a Meat Thermometer: If you want precision, invest in a meat thermometer. For medium-rare tuna, aim for an internal temperature of 125°F (52°C). It takes the guesswork out of cooking.
Serving Suggestions
- Fresh Green Salad: Serve your Baked Tuna Steak alongside a fresh green salad with crisp lettuce, cherry tomatoes, and a light vinaigrette dressing. The cool, refreshing salad balances the rich flavors of the tuna.
- Roasted Vegetables: Roasted asparagus, bell peppers, or zucchini make for fantastic side dishes. Their earthy flavors and slight caramelization complement the tuna’s taste.
- Citrus Salsa: A zesty citrus salsa with oranges, grapefruit, and a touch of mint adds a burst of freshness and acidity to the dish, cutting through the richness of the tuna.
- Wasabi Aioli: For a bold flavor combination, whip up a wasabi aioli. The creamy, slightly spicy sauce pairs wonderfully with the tuna’s umami notes.
- Mango Avocado Salsa: A tropical twist! Combine diced mango, avocado, red onion, and a squeeze of lime for a sweet and creamy salsa that perfectly complements the tuna’s flavors.
FAQs about Baked Tuna Steak
- How can I store leftover Baked Tuna Steak? Store leftover Baked Tuna Steak in an airtight container in the refrigerator. Consume it within 2-3 days for the best taste and quality. To reheat, briefly sear it in a hot pan for a minute on each side to maintain its tenderness.
- Can I use frozen tuna steaks for this recipe? While fresh tuna is ideal, you can use frozen tuna steaks if that’s what’s available. Thaw them in the refrigerator before cooking and pat them dry with paper towels to remove excess moisture.
- What is the ideal thickness for tuna steaks? Tuna steaks that are about 1 inch thick are ideal for this recipe. This thickness allows for a quick sear while keeping the center tender and slightly pink.
- What’s the best way to tell when the tuna is medium-rare? A meat thermometer is the most accurate way to determine doneness. For medium-rare, aim for an internal temperature of 125°F (52°C). Alternatively, you can make a small cut and check the color of the interior; it should be slightly pink.
- Can I marinate the tuna before cooking? Absolutely! Marinating can infuse extra flavor. Popular marinades include soy sauce, ginger, and garlic, but you can get creative with your favorite flavors. Marinate for 30 minutes to an hour in the refrigerator before cooking.
Immerse yourself in the art of crafting the perfect Baked Tuna Steak. From expert tips on selecting the finest tuna to serving suggestions that elevate your meal, this guide ensures a culinary experience that’s both flavorful and unforgettable.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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