Tuna Steak Recipe
Such great party food -
we love tuna, and so do our customers
Tuna is so good. This Tuna Steak recipe has a delicate nature needs to be both appreciated and respected. Be sure to keep it refrigerated until ready to cook.
Timing is everything. Over a hot flame, or in a saute pan, this fish will be ready to eat in just a few minutes. Usually served medium rare, watch your time. It will dry out very fast.
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Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.
Check out our Tuna Sashimi recipe for more tuna ideas.
2 or 3 - 6 ounce tuna steaks
Salt, pepper and granulated garlic
The best way to buy tuna steak is frozen, individually wrapped. They pack the fish this way on the boat that caught them - very fresh and well maintained. The steaks should be 1” thick, with no odor at all.
Seafood shops and larger grocers will sell fresh tuna. Ask if they have some frozen because that’s probably they way they got it.
We don’t marinate tuna - there’s too much wonderful flavor in the fish by itself. And - it’s so delicate - most marinades will overpower it.
If grilling, go for a hot flame. If frying, preheat the pan with oil.
Season the tuna on one side with the salt, pepper and garlic. We use a good amount of seasoning. Place over that hot fire or in your oiled pan, then season the other side. We go for a maximum of 60 seconds per side, but we work very hot. More than that, and it will cook throughout - too much for us. Try it our way - you can always return it to the pan if need be.
Remove from heat and allow to stand for a while - maybe 10 minutes if you can. Then cut it into 1/4” thick slices and serve on a garnished plate. We like greens and lemons.
Sauce? It’s up to you. Our favorites are a blend of sour cream with a few drops of soy sauce, or equal parts of melted butter and soy sauce.
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