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If you have a soft spot for Marmite, you will probably love this delicious recipe for Marmite Tuna Steak with Mashed Potatoes and Cabbage. This dish is a simple Tuna steak that oozes with the taste of the British savoury. It’s the perfect choice for a crowd, and it’s guaranteed to impress. Here are some quick steps to create the perfect Tuna steak

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Marmite Tuna Steak Recipes

Marmite Tuna Steak with Mashed Potatoes and Cabbage

The juicy tuna with spinach lentil and avocado is todie for! It has a slightly sweet taste.

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Course: Appetizer, Party, Salad

Diet: Low Calorie

Keyword: cabbage, potato, tuna, tuna steak

CookingStyle: Stir-frying

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: serving

Calories: 641kcal

Author: James Anderson

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Equipment

Marmite Tuna Steak with Mashed Potatoes and Cabbage 2

pan

Ingredients

1 tuna steak
1/2 avocado sliced
4 tbsp lentils
2 garlic cloves minced
1/2 cup spinach
1 tbsp butter
1 tsp peanut oil
1 tsp BBQ sauce
salt
Black pepper to taste
½ tsp honey

Instructions

Coat the tuna steak in honey, salt, pepper, and BBQ sauce. In a pan, melt the butter.
Add the tuna and fry for 3 minutes per side.
Take the tuna out. Add the peanut oil.
Add the garlic and cook for 1 minute.
Stir in the lentil and cook for 2 minutes.
Add 2 tbsp of water and cook for 5 minutes.
Add the spinach, salt and pepper. Cook for 5 minutes. Assemble them with avocado, tuna and spinach. Serve.

Video

Notes

The Marmite is not made of beef, but it does mimic the taste. It's made of vegetable and yeast extracts, and it has a strong, salty taste. Unlike the real thing, marmite isn't made from beef. It is a tasty and unique treat, but it's not the real deal. But you won't miss it. The figs will add a wonderful flavour to the meat, and it will probably make it more exciting to eat!

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Nutrition

© Food And Meal

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.

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Alternative Method: Baked Marmite Tuna Steak

Ingredients:

2 tuna steaks (6-8 ounces each)
2 tablespoons Marmite
2 cloves garlic, minced
2 tablespoons olive oil
1 lemon, sliced
Salt and black pepper, to taste
Fresh parsley, for garnish

Instructions:

Preheat your oven to 375°F (190°C).
In a small bowl, mix together the Marmite, minced garlic, and olive oil to create a smooth paste.
Place the tuna steaks on a baking sheet lined with parchment paper.
Spread the Marmite mixture evenly over the top of each tuna steak. Ensure they are well-coated.
Season the steaks with salt and black pepper to taste.
Lay a slice of lemon on top of each steak.
Bake the tuna steaks in the preheated oven for 12-15 minutes. The exact cooking time depends on the thickness of your steaks and your preferred level of doneness.
Remove the steaks from the oven and let them rest for a couple of minutes.
Garnish with fresh parsley and serve your Baked Marmite Tuna Steak with your favorite sides.

Tips for making Marmite Tuna Steak

Cooking Tips

Marmite Moderation: Marmite is rich and intense. Use it judiciously, as a little goes a long way. Taste and adjust to your preference, ensuring it doesn’t overpower the tuna.
Precise Searing: When searing on the stovetop, make sure your pan is hot before adding the tuna. A high-quality pan is essential for a perfect sear.
Doneness is Key: Tuna is at its best when it’s seared but still pink in the center. Overcooking can make it dry, so keep a close eye on cooking times.
Patience with Resting: Let your tuna rest for a few minutes after cooking. This allows the juices to redistribute, resulting in a juicy, flavorful steak.
Perfect Pairing: Consider your choice of sides and garnishes; they can enhance the Marmite Tuna Steak. A balance of textures and flavors is key.

Serving Suggestions

Citrus Delight: Serve with a refreshing citrus salad, featuring segments of orange or grapefruit, and a light vinaigrette.
Creamy Comfort: Creamy mashed potatoes or a potato gratin make for a comforting side dish that complements the rich flavors.
Leafy Greens: A side of sautéed spinach or steamed asparagus adds a healthy and vibrant touch to your meal.
Asian Fusion: Create a fusion experience by serving the tuna over a bed of stir-fried bok choy and shiitake mushrooms.
Open-Faced Sandwich: Turn it into a delicious open-faced sandwich with a dollop of aioli, lettuce, and tomato on crusty bread.

Read Easy-to-make Grilled Tuna Steak with Avocado Cucumber Salad

FAQs about Marmite Tuna Steak

Can I use other fish for this recipe? While tuna is the traditional choice, swordfish, salmon, or mahi-mahi can also work well with Marmite. Adjust cooking times as needed.
What do I do if I accidentally add too much Marmite? If you find your Marmite flavor overwhelming, balance it with a squeeze of fresh lemon juice. The acidity will help mellow the intensity.
Can I make Marmite Tuna Steak in advance? You can prepare the Marmite mixture and marinate the tuna in advance, but it’s best to sear or bake the tuna just before serving to retain its freshness.
What’s the best beverage to pair with Marmite Tuna Steak? A crisp Sauvignon Blanc or a light Pinot Noir complements the dish’s flavors. For non-alcoholic options, try sparkling water with a twist of lemon or iced green tea.
How should I store leftover Marmite Tuna Steak? To keep it fresh, store leftover tuna steak in an airtight container in the refrigerator. It’s great for salads or sandwiches the next day.

Marmite Tuna Steak: A symphony of flavors to delight your senses. Share the recipe and subscribe for more culinary inspiration. Elevate your dining experience!

James Anderson

Sous Chef at Food And Meal Restaurant

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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