Due to its unusual taste and beneficial properties, tuna has become popular in many cuisines of the world. Many dishes are prepared from the meat of this fish, and one of them is a tuna steak.
Juicy, tender flesh of the fish lends itself perfectly to pickling, does not dry out, and combines with many products.
Tuna steak - general principles
This dish is also excellent because it often does not require time to cut fish, because tuna steak can be purchased in almost all major stores. It is enough to defrost pieces of fish, marinate for half an hour or an hour, fry or bake. Cooking fish for 15-20 minutes.
If a whole fish was purchased, it is thoroughly washed, gutted. Large pieces are cut from a thickness of 1.5 to 3 cm. For steaks, do not use those parts of the pulp that are located at the tail and head, only the middle of the fish.
The composition of the marinade usually includes lemon juice, mustard, white wine, ginger, herbs and spices for fish, soy sauce. There are recipes where marinade is not required, just grate tuna with salt and pepper, sprinkle with lemon or orange juice and bake in the oven, wrapped in foil. The aroma will be given to the dish by a sprig of basil, rosemary, laid out unmilled directly on the steak.
Such a tuna steak is served with potatoes, cauliflower or broccoli, rice, vegetables, green beans.
There are also recipes where the steak is baked with additional ingredients, such as mushrooms, cheese, which makes the dish more satisfying. Often, onion and tomato slices are placed on top of the pickled steak. In this case, the fish is served predominantly fresh herbs and vegetables.
1. Tuna steak with herbs
Ingredients:
• 1 big tuna;
• basil, caraway seeds, rosemary, sage powder - 10 g each;
• 30 ml of olive oil;
• salt, allspice powder - a pinch;
• half a lemon;
• parsley - half a bunch;
• a small amount of cooking oil.
Cooking method:
1. Cut fresh tuna into fillets, rinse, cut into four large pieces.
2. In a separate cup, mix all the herbs, salt, pepper.
3. Dip the pieces of fish in olive oil, sprinkle with a mixture of herbs.
4. We heat the pan, pour in the sunflower oil, put the prepared fish steaks, fry on both sides for about four minutes to a light brown crust.
5. Serve the fried steak on a portioned plate, garnishing with parsley leaves and lemon slices.
2. Moroccan tuna steak
Ingredients:
• 1 medium tuna;
• half a glass of vegetable and olive oil;
• half the head of garlic;
• lemon juice - 2 tbsp. spoons;
• seasoning paprika, coriander - a pinch;
• parsley, dill - half a bouquet.
Cooking method:
1. Wash greens and grind together with peeled garlic cloves through a blender.
2. Squeeze the juice of lemon, pour it into herbs and garlic, pour paprika and mix again with a blender, at the same time slowly pour in olive oil.
3. Cut the fish, cut the steaks, wash, thoroughly pour over the cooked sauce and leave it to be satiated for 40 minutes in the refrigerator.
4. After 40 minutes, put the fish from the marinade in a pan with ordinary oil, fry on all sides for 2 minutes.
5. Put the fried tuna steaks on plates, 2 pieces per serving, pour the sauce in which the fish was marinated, put the stewed vegetables next to them, sprinkle with chopped dill.
3. Tuna steak with cheese and a side dish of vegetables
Ingredients:
• 2 small tuna;
• Dutch cheese - a small piece;
• half a bunch of onion greens;
• 1 lemon;
• a little oil for frying;
• flour - 1 tbsp. spoon;
• salt, pepper - 10 g each
For garnish:
• 2 potatoes;
• a couple of tomatoes;
• 3 lettuce leaves;
• 30 ml of cooking oil;
• salt, pepper - 10 g each
Cooking method:
1. Tuna pulp is cut into small pieces.
2. Squeeze the juice from the lemon.
3. Bread fish pieces in salt, pepper, sprinkle with lemon juice and let it saturate for several minutes.
4. Dry the sliced pieces with paper towels, roll in flour, spread on a hot frying pan with heated oil, fry on all sides for several minutes.
5. Reduce the fire, sprinkle the fish with cheese, close the lid, stand until the cheese melts.
6. Prepare the side dish: peel the potatoes, cut into thin circles, cut the tomatoes into rings, add salt, pepper and bake until tender and crisp.
7. When serving, put 2 tuna steaks on plates, prepared vegetables next to them, decorate with lettuce leaves.
4. Tuna steak with mushrooms
Ingredients:
• 6 medium fresh champignons;
• 2 tomatoes;
• arugula - 150 g;
• 1 medium tuna;
• a couple of onion heads;
• a couple of cloves of garlic;
• olive oil - 1.5 cups;
• wine vinegar - 50 ml;
• 30 ml of red wine and any broth;
• 1 lemon;
• mustard, honey - 30 g each;
• 10 g of black pepper and salt;
• salad greens - 2 sheets.
Cooking method:
1. My tomatoes, chopped with a blender, along with arugula, put on a plate.
2. Cut the peeled and washed champignons into two parts, chop the onion into a cube, squeeze the garlic through the garlic.
3. Pour wine, broth, vinegar into a separate cup, mix with honey and mustard, olive oil, black pepper, salt, stir well.
4. Fry the mushrooms with onions in a pan in warmed oil for several minutes, spread the garlic, fry for another 2 minutes.
5. Prepared tuna fillet cut into pieces, sprinkle with pepper, salt and spread in a hot oil in a pan, fry on both sides until crusted. At the end of frying, pour with lemon juice.
6. On a flat plate, put the lettuce leaves, spread the fried steaks, next to the mushrooms with onions, pour sauce with tomato and arugula.
5. Tuna steak marinated in soy sauce
Ingredients:
• 5 steaks of tuna;
• 6 cherry tomatoes;
• 30 ml of soy sauce;
• salt, pepper, granulated sugar, hot pepper powder - a pinch;
• frying oil - 5 tbsp. spoons;
• salad greens - 2 leaves;
• balsamic vinegar - 10 ml;
• a slice of butter.
Cooking method:
1. Tuna steaks are washed, dried with paper towels, rubbed with pepper, salt, spread in a small cup, pour in a little soy sauce and leave for 25 minutes.
2. Tomatoes are washed, cut in half, put in a pan with butter and fry, turning from side to side for several minutes.
3. Tomatoes sprinkled with balsamic vinegar, sprinkle with granulated sugar, hot pepper and fry for another 1 minute, transfer to a plate.
4. Put the pickled steaks in the same pan, fry on all sides on high heat for several minutes until crisp.
5. When serving on a portioned dish, we lay the lettuce leaves, put the steaks on them, lay the fried tomatoes around.
6. Tuna steak with teriyaki sauce
Ingredients:
• 2 medium tuna steaks;
• some olive oil;
• 1 bell pepper;
• 4 cherry tomatoes;
• garlic - 2 cloves;
• half a bunch of green onions.
For the sauce:
• wine vinegar - 40 ml;
• granulated sugar - a pinch;
• soy sauce - 5 tbsp. spoons.
Cooking method:
1. For teriyaki sauce: in a small cup, mix wine vinegar, soy sauce, sugar.
2. Put the prepared tuna steaks in the sauce, remove for a couple of hours in a refrigerator to marinate.
3. After the allotted time, we transfer the pickled fish to paper towels, dry it a little.
4. Sprinkle steaks with olive oil and put in a hot pan, fry on both sides for about four minutes.
5. We shift the steaks to a plate, and pour the sauce into the pan, bring to a boil, filter and pour into the bowl.
6. Cut sweet pepper into two halves, remove the seeds, rinse, cut into strips, fry with the addition of olive oil along with chopped garlic cloves.
7. When serving, put the steaks on the plate, next to the fried pepper with garlic, sprinkle with chopped green onions, put the sauce separately.
Tuna steak - tips and tricks
• Do not add a lot of spices neither when wiping the fish, nor in the marinade, otherwise tender meat will lose its taste and unique aroma.
• To make the tuna steak a beautiful ruddy color, grease it before baking or frying with a small amount of soy sauce, you can add a little paprika and honey.
• If you don’t have any seasoning, don’t worry, a tuna steak sprinkled with a mixture of lemon juice and salt will turn out to be no less tasty seasoned fish.
• In the oven, steak can be cooked both in the sleeve and in foil. If you do not have them, then simply put the prepared pieces of fish on an oiled baking sheet. In this case, you will need to at least two to three times pour steaks with marinade or the juice that stands out so that the top of the fish does not dry out.
• Roasting in foil retains all the nutrients of the fish, but this method of heat treatment deprives steaks of an appetizing crust. In order for the steak to still have a golden brown crust, it is recommended to fry the piece for one minute in a frying pan in well-heated oil, then transfer it to the oven. Then the cooking time must be reduced.
• When frying in a pan, there is a chance that the steak will stick to the bottom, due to which the appearance of the dish will be spoiled, so it is important to put the pieces in well-heated oil, then the fish will immediately catch in a crust.
• When steaming fish, do not forget to grease the sheet with oil so that the steak does not stick. It is also important to place the fish after, rather than before, boiling water.
• Any cookware for steaks must have a non-stick coating.
• Tuna steak marinated according to the above recipes can also be cooked on the grill on the grill.
