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Nutrition: per serving

  • kcal225
  • fat6g
  • saturates1g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein44g
  • salt0.17g
    low
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Method

  • step 1

    Brush the tuna steaks lightly with oil, and season.

  • step 2

    There are two main ways that we recommend to cook tuna steaks – either pan-frying or on a griddle pan. Whichever method you use, make sure the pan is very hot before cooking.

  • step 3

    Put the tuna steaks into a heated pan over a high heat and allow to cook for 1-2 mins, depending on how thick the tuna steaks are.

  • step 4

    Turn the tuna over and cook for 1-2 mins on the other side. Look at the side of the tuna to see how far through it is cooked, but remember it will keep cooking for a short while when taken off the heat. Rest for a couple of mins before serving.

What to look for when buying tuna

Tuna is mainly sold as steaks. You may also see strips of loin for making sushi and sashimi, and paler ventresca steaks (toro in Japanese) which are cut from the fatty belly. Look for firm, dense red or dark red flesh when buying tuna loin or steaks, and make sure it is from a sustainable source – check the Marine Stewardship Council website for the latest advice. Choose thicker steaks as these will cook far better.

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