Does anyone have any good tips for cooking fresh tuna steaks? Should they be slapped into a sizzling hot frying pan and seared quickly or cooked a bit slower over a medium heat.

I don't want them going tough as fish costs a scary fortune here!

Greetings fellow sandgrounder, last time I did them, I did them in a hot pan and seared them, then cooked about 7 mins or so. They were very delish. Wish I was having them for tea tonight. Enjoy

Depends on how you like them....Hot pan with some butter cook on both sides (time depending on how you like them) or lightly season, wrap them in foil and bake in the oven for 20 minutes will also do the trick

MJ

Thanks muchly, Swisscath. Will give it a go - they are massive steaks!

Olive oil, oregano, lightly salted, a couple of turns with a pepper mill then grill them with high heat on each side for 3-4 minutes...not more. That is the Greek way (and my way) of cooking them. Hope you enjoy...Peace

Gorg, they do make a tasty change to salmon fillets or something, as they're so meaty. I think I mixed a bit of olive oil with some seasoning on a plate and whapped them in it just to coat quickly. If they're really big, check them on the inside to see if they're done enough for you.....I don't mind mine on the rarer side.
Looks like ham and chips for us !!!!!!

no wonder are the oceans almoast empty........

My favourite :

Coat the steak in olive oil (not the pan) and sear in a very hot pan for 4 minutes each side or until you can see the steak cooked half-way through. Turn over and cook for the same time.

Serve with salad or on top of green lentils cooked in unsalted water (salt makes them harden) then add fresh tomatoes, basil, oregano and a cup of chicken stock.

Last time I cooked them was on the BBQ, but I guess a very hot pan would be the same.

I make a bowl of olive oil, about 1-2cm deep, and squeeze into this a lemon (or was it a lime? no I think lemon)

I dip the tuna steak into it, flip it over, to cover both sides.

Pick it up, let it drip for only a few seconds, then straight onto the BBQ.

Cook it how you like, for fish I like it cooked through - which still isn't long, even with a thick tuna steak.

cheers,
(Mr)Wibble

Hi
Should you cook your tuna steaks all the way through? I've seen cooking progammes where chefs recommend searing tuna on both sides and leaving it pink in the middle. Anyone enlighten me whether its safe to eat tuna this way or only if the tuna is really fresh?

DEFINITELY recommended.
My wife's a pro cook, that's the way she cooks it.
The frying pan needs to be searing hot, that's the way to keep it jooosy inside, otherwise it'll dry out.
BTW and FWIW we were served a tuna steak in France that had been cooked to the center. It was truly a culinary offense, and we told the maître.
Needless to say, they took 'em off our bill.

Buon appetito!

Paul

thanks for reply. Was not sure the last time I cooked tuna how long for and I ended up cooking it all the way through "just in case" which meant I ruined a good piece of tuna . I'll know for next time.

For us, the rarer the better - just some searing on the outside for flavour. Serve them with wasabi mashed potatoes (just add some wasabi powder to your normal mashed potatoes) - yum!

For the love of it all, don't serve it hot!

Marinate first in sweet and salty soja sauces, add a little pesto and a sprinkling of sesame seeds. Sear it in the pan then chill for a few hours.

Serve with salad and a decent white wine.

Not hot!!!

The tuna turned out quite well, although I think I didn't need to cook it as long as I did. It was still a bit pink in the middle.

Thanks for all the tips, everyone; I will try them out in future dishes. Some of them look like they will go well with other meaty-type fish.

Lars75: we don't eat tuna very often (which is why I was clueless on how to cook it) and we are mindful of the depleted fish stocks.

I LOVE tuna steaks although I've never cooked them.

Am hereby offering my tasting services should you need people to practice on...and then you can teach me...!

Barbra.

So do I. Cook me one.

dave

I think your comment was uncalled for completely inapropriate (not to mention your typo) Rather than just groan at you, which I have already done....I wonder if you are wearing leather shoes, if you eat meat, or if you use products tested on animals?

The OP was asking for some simple cooking advice. I was taught if you have nothing nice to say, say nothing.

I agree with Mrs Doolittle that the tone of Lars75's comment was inappropriate, but tuna is not a fish that we can consume with impunity. If you check out the latest WWF guidance, red tuna is to be avoided in all circumstances as it's so endangered, white tuna from the Indian Ocean is not recommended, nor is albacore, whilst skipjack and Atlantic white tuna are OK.

I love tuna but, like salmon or chicken, it has become a luxury to be bought only when one can find produce from an acceptable source.

Happily there are still plenty of fish such as mackerel, herring and sardine and Swiss/European freshwater fish which one can eat with a clear conscience and much pleasure!

I am groaned...oh no please not...

Yes i do wear leather shoes, is cattle on acountdown to extinction? I guess not.
And thanks for your question, I almost eat no meat.
I mean it's my opinion and if i want to mention it , I do. It doesn't matter if someone is going to groan me. I am totally against animal tests...

If we do fishing like now, the oceans will be empty by 2040 and if someone like me mentions a quick thought you don't have to be personally ****ed off about it.

So if you don't know the facts, it is also very clever to shut your mouth.