Recipes and Food
How To Make Tuna Steaks, a Healthy Alternative for Red Meat Lovers
Raise your hand if you love a nice, juicy steak. I know I’m not alone. If I could, I would eat steak for almost every meal. There are few things that make me happier than a nice medium-rare filet mignon.
Unfortunately, steak is not the healthiest meal option, nor is it the best from an environmental, economical, or compassionate standpoint. Plus, the amount of time and energy it takes to cook a really great steak can be pretty draining. So, what’s a steak-loving gal to do? I’ve discovered a healthy way to satiate my steak cravings without sacrificing the taste. Tuna steaks to the rescue!
I have been cooking seared tuna steaks for myself since I moved out on my own. Not only is fish a healthier option than beef, but these tuna steaks are easy to make. They require few ingredients and very little time.
*Keep in mind, if you are going to be searing your fish instead of cooking it all the way through, you will need to make sure to purchase sushi-grade meat.
Seared Tuna Steak Recipe Ingredients
- 1 6 oz.-8 oz. sushi-grade ahi tuna steak
- 1 lemon
- 1-2 tbsp. salt (I prefer pink Himalayan)
- 1-2 tbsp. ground black pepper
- 2 tbsp. olive oil
- Cut the lemon in half. Squeeze one-half over the raw tuna steak, covering both sides. You can use the whole lemon if you prefer a stronger lemon taste or you can save the second half for another recipe.
- Cover both sides of the raw tuna steak with salt and pepper, they’re thoroughly and equally encrusted.
- Turn your stove to medium-high heat. Cover the bottom of a pan (or skillet) with olive oil. Put the pan on the burner and let it heat up.
- Add the tuna steak to the pan. Sear each side for 1-2 minutes, depending on your own preference (less time for more rare; more time for medium).
- When it has been seared to your preference, plate the tuna. Dinner is served.
The process from start to finish should take no more than 10 minutes. The tuna steak should be pink on the inside and appear somewhat raw. That’s because you’re only searing it and not cooking it all the way through. I prefer to eat the seared tuna steak as is, but you may want to try it with soy sauce to give it a more sushi-like flair. You can pair the tuna steak easily with a vegetable. I prefer asparagus cooked in olive oil and lemon; that way I can use the other half of the lemon. It also pairs well with broccoli or a side salad. The best part is, this meal leaves you feeling full and satisfied, and not too heavy. Sorry beef, there’s a new steak in town.