Tuna Steak

Authentic, flavorful tuna steak is easier than you think—are you ready to unlock the secrets to a restaurant-quality meal?

freshly grilled tuna steak

Craving a restaurant-quality tuna steak without leaving home?

Prepare to unlock the secrets to searing a perfect tuna steak, boasting a melt-in-your-mouth texture and unforgettable flavors.

Let's dive into crafting this culinary delight, step-by-step!

Ingredients

list of required ingredients

We're gonna need a few things to make this tuna steak shine, so let's get to it! Grab 200g—that's about 7oz—of sashimi-grade tuna; you can't skip on the "sashimi grade" part, okay? Plus, we're gonna need 7 fresh lychees! Trust me, don't use the canned stuff; it isn't nearly as good.

You'll also need 1 1/2 tablespoons of finely diced red chili—the not-spicy kind—1/4 cup of finely diced red onion, and 1 1/2 tablespoons of chopped coriander. Don't be shy with your herbs 'cause they add a lot! Toss in 3 tablespoons of extra virgin olive oil, 3 tablespoons of lime juice, and about half an avocado, diced.

Don't forget salt and pepper—because what's life without a little seasoning? For serving, get some sliced sourdough baguette, extra coriander, and lime wedges. Isn't this exciting?

Instructions

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Let's dive right into how you make this awesome tuna steak. To start, I freeze the tuna for 20 minutes—just to firm it up a bit, you know? Then, I slice it into 3mm strips, and then I dice those into 3mm cubes. After that, I place it all in a bowl. Just like in a Thai chicken fried rice, having all your ingredients prepped makes the cooking process smooth. Next, I peel the lychees and dice them finely, adding them to the bowl. Don't forget to scrape in those lovely juices too! They're packed with flavor.

Now, here comes the fun part where, into the bowl, I add the chili, onion, coriander, olive oil, and lime juice. Salt and pepper—generously!

Time to toss gently with your fingers. Adjust the flavors to your liking. Here's some imagery for you to reflect upon:

  • A colorful platter topped high.
  • Vibrant green coriander leaves.
  • Drizzles of extra virgin olive oil, glistening.
  • Toasted baguette slices.

Pile it all on a platter, top with avocado, and garnish with fresh coriander. Drizzle with more olive oil, and you're ready to serve!

Recipe Notes

recipe preparation and instructions

You must use sashimi-grade fish for this recipe—it's super important. Sashimi-grade fish is very fresh and safe to eat raw – think sushi. Ask your fishmonger, they usually label it! Tuna, salmon, or kingfish work well. I like tuna best because of the color with the lychees.

Definitely use fresh lychees! The flavor is way better than canned. If lychees aren't in season, canned will do in a pinch.

Use any red chili you like; the big, mild ones add just a tiny bit of heat. Here's a tip for cutting lychees: Peel, stand it up, and cut down around the pit—like a mango!

Serve this ASAP! Lime "cooks" the tuna, and salt dries it out. No one wants dry fish, right? Also, fresh lychees last a few days on the counter if you stash them in plastic bags.

To Serve

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To serve this up right, I pile the tuna mix high on a platter, then I sprinkle the diced avocado on top. Couldn't be simpler, right? It's kinda fancy, yet so easy!

I think it's great served immediately––we don't want that lime cooking our tuna and making it less juicy, you know! I love finishing it off with a drizzle of extra virgin olive oil. It adds just the right touch. You can also add a few extra coriander/cilantro leaves. They look so pretty!

Here's what it'll look like:

  • A mound of ruby-red tuna, glistening with olive oil.
  • Bright green avocado cubes, a pop of freshness.
  • Emerald coriander leaves scattered artfully.
  • A platter surrounded by toasted sourdough, ready for dipping.

Don't forget those lime wedges for an extra burst of zing! You can't go wrong!

Short Recipe Version

Tuna Steak

Prep Time: 5 minutes

Cook Time: 6-8 minutes

Serving Size: 1

Ingredients:

  • 1 tuna steak (6-8 oz)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lemon wedge

Instructions:

  1. Pat tuna steak dry and season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Sear tuna steak for 3-4 minutes per side, until lightly browned outside and slightly pink inside.
  4. Remove from heat and squeeze lemon juice over the steak.
  5. Serve immediately.

Nutrition (per serving – estimated):

  • Calories: 300
  • Protein: 40g
  • Fat: 15g
  • Carbohydrates: 1g