The perfect tuna steak is very simple. After all, what could be simpler than a quickly fried piece of fish with an appetizing, slightly brittle crust, under which lies the inside, barely touched by heat, already easily disintegrating into fibers, but still pinkish and juicy? This degree of doneness is easiest to achieve if, the direct heat of which quickly seals the steak on the outside, but penetrates much more slowly inside. It is more difficult to cook tuna steak in a regular frying pan, but it is also possible if you properly prepare for the surprises that tuna can throw up during frying.

If you managed to catch that perfect tuna steak, congratulations: you have just prepared perhaps one of the most delicious dishes of your life. To surprise you once again (but on the good side), tuna hardly needs anything other than salt and pepper (although a slice of lemon and a glass of white will also not be superfluous at this celebration of life). And if you want to be surprised a third time, prepare a simple five-minute sauce from lemon, capers and cilantro, the spicy aroma of which is so suitable for tuna steak.

Tuna steak

Average

5 minutes

Ingredients

2 servings

2 tuna steaks

butter

for the sauce:

2 tbsp. olive oil

2 tbsp. lemon juice

1 tsp capers

several sprigs of cilantro

1 green onion

if desired - 1 tsp. sesame paste

The ideal tuna steak is a quickly fried piece of fish with an appetizing crust, under which lies the inside, barely touched by heat, pinkish and juicy.
Alexey Onegin

Most likely, you received the tuna steak frozen. In this case, transfer the steaks from the freezer to the top shelf of the refrigerator a day before cooking so that the fish has time to delicately defrost, losing a minimum of juices. After this, generously salt the tuna steaks on both sides and leave for 30-40 minutes: during this time, the salt will have time to mix with the moisture appearing on the surface of the fish, turn into a solution and, under the influence of osmosis, be absorbed into the steaks, evenly salting them throughout the entire thickness. Rinse the fish quickly under running water and dry with paper towels.

Why is it sometimes difficult to achieve a golden brown crust when frying fish or meat? The fact is that the Maillard reaction responsible for it starts at temperatures above 140 degrees, but until the moisture present on the surface of the products evaporates, its temperature cannot rise above 100 degrees. This means that the fish must be as dry as possible in order to quickly go through this stage and have time to fry before it becomes irrevocably dry inside. So don't be stingy with paper towels—the tuna steak must be completely dry before going into the frying pan.

Place a non-stick frying pan over high heat, pour in a little vegetable oil, and when it gets hot, add a spoonful of butter - it will help the fish quickly acquire a golden crust, because literally seconds count when frying tuna steaks. The butter will first bubble, then melt and mix with the vegetable oil - and at this moment you need to put the tuna steaks in the pan. Fry them for 40 seconds on one side, flip and cook for another 40 seconds on the other, then drain on paper towels to absorb excess oil.

Serve the steaks with a wedge of lemon or a sauce that you can prepare before you start frying the tuna steak. To do this, mix olive oil, lemon juice, chopped cilantro leaves and thinly sliced ​​green onions. If you have a secret ingredient, sesame - tahini, urbech or just sesame seeds crushed in a mortar - you can also mix it into the sauce for a thicker consistency and an interesting “Asian” aroma, the source of which is unlikely to be guessed by the uninitiated. However, the tuna sauce will be very good without this secret.

Once you're done, place the tuna steaks on plates, if desired, slicing them first for a nicer presentation. Season the tuna with freshly ground black pepper, pour over the sauce or simply sprinkle with lemon juice - and bon appetit!

The nutritional value of tuna has been known for a very long time. This fish from the mackerel family contains a full complement of vitamins, minerals and fatty acids necessary for proper brain function and tumor prevention. The protein content of tuna is higher than other fish.

In appearance and taste, the fish resembles meat, and thanks to the large amount of muscle tissue, it turns out to be a very tasty tuna steak. Recipes with photos and step-by-step preparation are offered in our article. Here we will present original options from Jamie Oliver and Yulia Vysotskaya.

Secrets of cooking tuna steaks

The following secrets will help you prepare a delicious tuna steak:

1. The quality of the prepared dish largely depends on the freshness of the fish. The steak should have a uniform bright pink color. Brown spots on the fish may indicate that it is not fresh enough.
2. To make the tuna juicier, it is recommended to marinate the steak before cooking. For the marinade, you can use soy sauce, olive or sesame oil, orange juice, honey, ginger, lemon juice and any spices.
3. To marinate tuna you need from 30 minutes to 2 hours. The longer the fish is marinated, the juicier it turns out.
4. The optimal steak thickness is 2.5-3 cm. This way the fish will retain its juiciness and will not turn out dry. Light pink on the inside of the steak and light brown on the edges is what a perfectly cooked tuna steak should look like. Recipes for cooking fish are aimed at preserving its juiciness and highlighting its taste. The best options are presented below.

Baked tuna (steaks): cooking recipes with photos

Oven-baked fish retains the maximum amount of vitamins and microelements. That is why it is recommended to cook tuna this way. Recipes in the oven (any novice housewife can please their family with steaks) describe in detail the entire process from marinating to actual cooking. Below are three such recipes.

1. To prepare the next dish you will need 4 fresh steaks of optimal thickness. To begin, prepare a marinade of honey and lemon juice, soy sauce (3 tablespoons each) and pepper in a deep plate. Thanks to soy sauce, no salt is added to the marinade. The steaks are laid out in a single layer in a mold, poured with marinade and covered with a lid for 20 minutes. Then the fish is laid out on foil, poured with marinade and sealed. Cooking time in an oven preheated to 180 degrees is 15 minutes in covered foil and another 10 minutes after printing the sheet.
2. Tuna cooked in the oven in foil is always juicy and tender. According to the recipe, dry the steaks with a paper towel, rub with a mixture of salt and pepper and place on a sheet of foil greased with vegetable oil. Before baking, sprinkle the steaks with lemon juice. After this, each sheet of foil should be tightly sealed and the pieces should be placed on a baking sheet, having first poured a little water on it. Tuna in foil will cook in the oven for about 30 minutes at 180 degrees.
3. Tuna steaks (800 g) are rubbed with a mixture of salt, pepper and fish spices (1/2 teaspoon each) and placed in a baking dish. Top the steaks with chopped garlic (3 cloves) and poured with vegetable oil (120 ml). Next, the mold is covered with a lid (or foil) and placed in an oven preheated to 180 degrees for 10 minutes. Then the steaks are turned over to the other side and continue to bake for another 10 minutes.

Grilled steak

To grill, 4 dried steaks, weighing 180 g each and 2 cm thick, are rubbed with a clove of crushed garlic and salt. In a separate bowl, mix fresh basil, leek (1/4 cup each), black and hot pepper. Then the grill grate is greased with vegetable oil and each tuna steak is laid out on it one by one. Grilled recipes involve quickly cooking fish, just like in a frying pan, no more than 2.5 minutes on one and the other side. Otherwise, if the tuna is overheated, the steak may become too dry.

The finished fish should be transferred to a plate. Whip heavy cream (1/4 cup), combine with mayonnaise and herbs and pepper. Pour the sauce over the steaks and serve.

Tuna steak in a frying pan: recipe with sesame seeds

Tuna in a frying pan can turn out no less juicy if you cook it in a thick breading of sesame seeds. Tuna steak, the preparation of which involves frying the fish in a frying pan, must be marinated for at least 30 minutes before cooking.

For marinating, dried steaks (500 g) are poured with a mixture of rice vinegar, soy sauce (3 tablespoons each) and sesame oil (1 tablespoon). After half an hour, they need to be removed from the marinade, dried, rolled in sesame seed breading on both sides and fried in a mixture of olive and sesame oils (2 tablespoons each) for a couple of minutes on one and the other side. When cooked, the tuna should remain bright pink on the inside and light on the outside.

Tuna steak from Jamie Oliver

The famous English chef Jamie Oliver suggests cooking tuna steak in a frying pan (regular or grilled). Before frying, the author of the recipe rubs fish 2 cm thick with a spicy mixture consisting of a pinch of salt and pepper, coriander (1 teaspoon), fennel (1/2 teaspoon). All spices are thoroughly ground in a mortar and rubbed into the tuna steak.

Recipes for cooking fish on a grill pan do not require frying the steak in oil. The tuna is simply sprinkled with olive oil on both sides, and the surface of the pan itself should be hot and dry. The steak is fried in a frying pan for 1.5 minutes on both sides, transferred to a plate, and again sprinkled with oil and lemon juice. After this, the tuna can be served.

Steak from Yulia Vysotskaya

Yulia Vysotskaya prepares tuna steak on a bed of beans and pesto sauce. During the cooking process, first of all, she boils the beans (200 g), adding a tomato, onion and a stalk of celery to the water. The water is then drained and the vegetables are discarded. Next, prepare pesto sauce from roasted pine nuts (a handful), lemon juice (1/2 piece), finely grated Parmesan (50 g), chopped garlic clove, a bunch of parsley and basil. All ingredients are crushed with olive oil (2 tablespoons) until smooth.

Also for the dish you need to grill strips of bacon (100 g), then chop them and mix with beans and pesto sauce. Lastly, the tuna is grilled and placed on top of a bed of beans and sauce.

Tuna is remarkable for the quality and quantity of omega-3 fatty acids it contains. Compared to other fish, tuna meat is denser, which greatly expands the list of dishes prepared with its participation, from sandwiches to various snacks and soups. Steak fried in a little oil is also good for fresh meat.

Read about the benefits of omega 3

What you will need:

• Fresh tuna
• Olive oil
• Frying pan with a thick bottom
• Salt and pepper

Method for preparing tuna steak

1 Cut the tuna carcass into longitudinal slices from 1 to 2 cm thick. Use a sharp knife to remove bones, fins and other unwanted parts.

2 Lightly pepper and salt the resulting steaks on both sides.

3 Add 1-2 tablespoons of oil to a heavy-bottomed frying pan and heat it.

4 Place the tuna steaks in boiling oil and fry over medium heat for about 2 minutes. Then turn over and cook on the other side. Depending on the preferred degree of frying (from bronze to brown), cooking lasts from 1-2 to 3-4 minutes.

5 The dish is served hot, you can first decorate it with herbs.

For additional flavor, tuna can be sautéed with onions, garlic and herbs such as tarragon, parsley and basil.

You can also lightly coat the fish pieces with tomato paste, ketchup or mayonnaise. This fish is also very good with French mustard.

But breadcrumbs or bread crumbs do not participate in the preparation of tuna steak, since it will no longer be a steak in its original, classic sense.

• Do you like tuna? Then try it.

20.05.2017

Hi all! Vika Leping is with you, and today we will cook the perfect tuna steak with a side dish of poached tomatoes and olives! And yes, this is again a very quick recipe that can be served for any holiday dinner 😉

I know I've been missing for a long time, but I have a reason! I was on vacation with my beloved Seryozha and my old friend from Crimea Diana. We flew to Istanbul and spent a whole week there. What were we doing there? As always! We walked and ate! 😀 And then we continued to celebrate the May holidays in Kyiv. But I will definitely catch up, I promise!

I filmed a lot of videos in Istanbul, so soon you will be able to see all our adventures on my YouTube channel! Subscribe so you don't miss out on the right sidebar! There will be all the sights, walks around the city, and, of course, Turkish food! Different! And restaurant, and street, and store. It will be fun!

And now I’ll return to my tuna recipe, which came into my life very spontaneously. That night we bought ourselves a couple of oceanic tuna steaks. To be honest, I have never bought tuna like this before, I only ate it in restaurants, but never cooked it at home. It seemed too expensive to me. But I was not at a loss. I found the perfect recipe from Jamie Oliver, added a little of my own vision, and it turned out perfect!

The tuna steak itself, grilled or in a regular frying pan, will be complemented by a side dish of poached tomatoes with olives and basal. This is a real warm Italian salad, incredibly tasty! Still, every time I understand that Mediterranean cuisine is my favorite. Vegetables and fruits, fish and seafood - this is what I can eat every day without a twinge of conscience with great pleasure!

So here it is. If you are still wondering what to cook with tuna, stop it! 😀 You have already answered your own question. I promise - it will be very tasty for you! The main thing is to implement the recipe step by step, and in 20 minutes you will enjoy an exquisite dinner worthy of an expensive restaurant.

So, the perfect tuna steak, recipe with photos and videos!

Ingredients

• for the steaks themselves:
• - oceanic - steaks 2-3 cm thick - 2 pcs.
• - coriander and fennel - 1 tsp each
• - pinch
• - pinch
• - 1/4 pcs
• - olive
• for vegetable side dish:
• - different - 500 gr
• - favorites - 200 gr
• - 1/3 bunch
• - or favorite - 1/2 bunch
• - 1 tsp or anchovies - 2 pcs.
• - olive

Cooking method

First of all, I will present to your attention my video recipe with my YouTube channel ! Subscribe, there are many interesting recipes and travel videos! And there’s a little bit about health :)

Tuna steak: video recipe

Step-by-step recipe with photos

Now let's get down to the details and beautiful photographs. How to cook tuna? First, let's prepare the tuna fillet. We definitely use oceanic tuna, large, burgundy. You won't get steaks from anything else. We sell small tuna, but its meat is very different in both taste and color. Don't take this one. I bought two sliced ​​steaks, but if you have a whole piece, cut it into 2.5-3 cm thick pieces. By the way, if it was frozen, defrost it at room temperature.

Prepare the spices: put coriander, fennel, black pepper and salt in a mortar and grind a little, but not completely. If, like me, you don't have a mortar, you can place the spices between two paper towels and tap the top with a flat-bottomed glass. Tuna dishes (fresh or canned) pair well with these aromatic seasonings. Lightly coat the fish pieces in spices.

After this, coat the tuna steak with olive oil. Pour just a little. Tuna fish itself is very dry, it has virtually no fat and contains a huge amount of protein, which is why athletes love to eat it. If you are losing weight, you don’t need to add oil. However, it tastes much better with it.

We put the tuna steaks aside and proceed to the vegetable side dish. Wash all vegetables and herbs and let dry or wipe with paper towels.

Drain the brine from the olives (this is, in general, the same thing) and remove the pits by pressing on the olives with the flat of a knife. You can, of course, use pitted olives, but I warn you - they are not as tasty! I highly recommend removing the seeds yourself. Our Italian salad will sparkle with other colors, tastes and aromas!

Slice the tomatoes. I took different ones: black, yellow, red. And cherry. The latter were cut in half, and the full-size ones into small random pieces. Tuna steak will look more beautiful with colorful tomatoes. Peel the garlic and chop it very finely.

Let's start cooking. We'll figure out how to fry tuna a little later. Let's start with the vegetable side dish. Place the frying pan over medium-high heat. Pour olive oil into it, throw in the olives with garlic and, stirring, fry for 1 minute. Add tomatoes and fish sauce. All. Stir, fry for a minute, then add salt and pepper if necessary, stir, add basil leaves, stir again and turn off the heat. Warm Italian salad is ready.

Let's start with the fish. If you have a grill pan, set it to maximum heat. If normal, set to medium-strong. Heat well and add tuna. The steak will cook very quickly, so cook the tuna for a maximum of 1.5 minutes on one side. Watch how it cooks, it should remain pink inside! We bring it to the state as in the photo. It even took me less than a minute. In a regular frying pan it may take 1.5 minutes.

Turn the tuna, fried on one side, to the other and cook for the same amount of time! Make sure the center remains pink. You can, of course, cook it all the way through if you prefer. But they don’t do this in any Mediterranean country, and they know a lot, I’m telling you!

Remove the tuna steaks from the pan immediately, pour lemon juice over them, you can add a little more olive oil and let them sit for a minute. Now you know how to cook tuna!

In the meantime, let's start serving. Tear lettuce leaves into large plates. Let's make our own tuna salad.

Add a side dish of stewed tomatoes and olives and mix a little. It is most convenient to do this with clean hands. Leave the juice from the tomatoes in the pan.

Break each tuna steak in half and place on top of the side salad. Pour the remaining tomato juice over everything, sprinkle with freshly ground pepper and drizzle with olive oil if desired.

As you can see, it doesn’t matter whether tuna dishes are prepared from frozen or simply fresh, their appearance remains the same.

As for me, this is a perfectly beautiful and colorful tuna dish.

Equally important for serving are the plates, in my opinion. According to my recipes, you can trace the gradation of photogenicity of my dishes 😀 Previously, I had blue, and green, and square, all sorts of different ones! But since we move all the time, they change often. And upon arrival in Kyiv, I opted for dairy products. And, it seems to me, it’s not in vain, they look very good both in the frame and on the table. I love minimalism. What kind of dishes do you prefer?

I once asked you about tableware when I wanted to order something new for serving different buffet dishes for the New Year. I thought I would celebrate at home, but that didn’t happen, I went to visit my parents again 😀 And I completely forgot about this idea. And now I’m thinking about serving again. Sometimes something so... interesting is just missing. For canapes or desserts. I just can't choose.

Do you think this type of dessertware would be suitable for me? Which of these do you recommend? I really liked the white cake platter with the lace rim. Help, advise! My eyes widen. But I’m still drawn to pure white dishes. She seems very beautiful and... noble to me. If you can say that about the dishes 😀 I just want to cover the table with a snow-white tablecloth, polish giant glasses and light candles. By cooking my tuna, of course! Let's get back to him!

Brief recipe: tuna steak with vegetable side dish

1. If the tuna is freshly frozen, defrost the steaks at room temperature.
2. The ideal thickness of steaks is 2.5-3 cm (cut or buy ready-made).
3. Grind coriander, fennel, black pepper and salt not too finely.
4. Roll the tuna steaks in spices, pour a drop of olive oil on them, grease them thoroughly, and leave them aside.
5. We take out the pits from the olives, cut the tomatoes randomly into medium pieces, cherry tomatoes - in half, garlic - very finely.
6. Heat a frying pan over medium-high heat, pour in olive oil, add olives and garlic, fry for 1 minute, stirring.
7. Place the tomatoes in the pan, stir and fry for a minute.
8. Salt, pepper, add basil leaves, add fish sauce, stir for 20 seconds and turn off the heat.
9. Heat a grill pan over high heat or a regular grill pan over medium-high heat.
10. Place tuna steaks in a heated frying pan, fry for a maximum of 1.5 minutes on one side and the other so that the center remains pink, watch the process (I fry for less than a minute, this moment is very important, do not overdry!)
11. Remove the tuna steak from the pan, pour lemon juice on both sides and let sit for a minute.
12. We tear the lettuce leaves into plates, place the vegetable side dish on top, and mix with the leaves.
13. We break each tuna steak in half and place it on top, pour everything with the remaining juice in the pan, pepper and sprinkle with olive oil.
14. Now you know how to fry tuna!

This is the end of this grilled tuna recipe. Last time I told you about how to make the most useful one! And then - more! In order not to miss new items, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

I was with you ! Tell your friends about how to cook delicious tuna, recommend the recipe, if you like it, like it, leave comments, rate it, write and show photos of what you got and remember that everyone can cook deliciously, that you are more talented, than you can imagine, and of course, enjoy your food! I love you, be happy!

5 stars - based on 2 review(s)

1 /10

• — Tuna with mint sauce —

  Ingredients:

  4 tuna steaks about 2.5 cm thick, total weight about 900 g.
  1/2 cup chopped fresh mint
  3 tbsp. water
  2 tbsp. Sahara
  1/2 cup white wine vinegar
  2 cloves garlic, minced
  3/4 tsp. salt
  1 tbsp. olive oil
  1/4 tsp. fresh ground black pepper

  Preparation:

  Place 1/3 cup mint in a medium glass bowl. In a small saucepan, bring water to a boil over moderate heat. Pour in sugar and stir until completely dissolved. Add vinegar, garlic and 1/4 teaspoon salt. Pour the resulting mixture over the mint. Let it brew for 15 minutes.

  Preheat the grill. Grease tuna steaks with oil. Season with remaining 1/2 teaspoon salt and pepper. Cook the tuna for about 4 minutes, then turn and sear until cooked to desired doneness, 3 to 4 minutes for medium rare.

• — Tuna with cream sauce —

  Ingredients:

  1 clove garlic, crushed
  4 tuna steaks weighing 170 g each. each, about 2 cm thick.
  1/4 cup mayonnaise
  1/4 cup chopped fresh basil
  1/4 cup minced chives
  Freshly ground black pepper
  Pinch of cayenne pepper
  Salt
  4 pieces of large tomato, 0.8 cm thick.
  1/3 cup heavy cream

  Preparation:

  Light the grill. On a work surface, using a fork, mash the garlic with 1/4 teaspoon salt. In a small bowl, combine garlic with mayonnaise, basil, green onion, 1/4 teaspoon black pepper and cayenne pepper.

  Season the steaks with salt and black pepper and lightly oil the grill grate. Fry the tuna for about 2.5 minutes, then turn the steaks over and top each with a tomato slice. Fry for 2 to 3 minutes for medium rare. While the tuna is cooking, whip the cream to stiff peaks and stir into the herbed mayonnaise. Transfer steaks to plates. Serve with sauce.

• — Tuna with pepper sauce —

  Ingredients:

  8 tuna steaks weighing 170-180 g each. each, 2.5 cm thick.
  2 tbsp. olive oil + for greasing
  1 small onion, coarsely chopped
  2 yellow bell peppers, coarsely chopped
  1 medium Yukon Gold potato, peeled, cut in half lengthwise and then crosswise into paper-thin slices
  1 cup water
  Salt
  1 tbsp. fresh lemon juice
  Freshly ground pepper
  Sage leaves for serving

  Preparation:

  Light the grill. Heat 2 tablespoons of olive oil in a frying pan. Add the onion and cook over low heat until softened, but being careful not to let it brown, about 5 minutes. Add the peppers, potatoes, water and a large pinch of salt. Cover and cook until peppers and potatoes are tender, about 12 minutes. Transfer vegetables and liquid to a food processor and puree. Pour the sauce into a bowl, add lemon juice and season with salt and pepper.

  Brush the steaks with olive oil and season with salt and pepper. Fry the steaks for 2-3 minutes on each side until they are slightly charred on the outside and the inside of the piece is cooked to medium rare. Place a spoonful of sauce on a large plate and place the steak on top. Garnish with sage leaves and serve.

• — Tuna burger —

  Ingredients:

  550 gr. fresh tuna, cut into cubes
  2 green onions, thinly sliced
  12 pitted Kalamata olives, coarsely chopped
  1 tbsp. salted capers, rinsed and chopped
  Salt and freshly ground pepper
  Olive oil for lubrication
  1/4 cup mayonnaise
  1.5 tsp. anchovy paste
  4 brioche buns, halved and toasted
  Chopped tomatoes and arugula for serving

  Preparation:

  Place tuna, green onions, olives and capers on a plate and place in the freezer for 5 minutes. Transfer to a food processor and pulse the mixture to fine crumbs. Transfer mixture to a bowl; season with salt and pepper. Form 4 cutlets.

  Light the grill. Brush the cutlets with olive oil and cook over moderately high heat, turning once, until golden brown, about 6 minutes.

  In a bowl, mix mayonnaise and anchovy paste; spread it on the buns. Place cutlets, tomatoes and arugula on top of the bun, cover the burger with the other half of the bun and serve.

• — Tuna with aromatic oil —

  Ingredients:

  4 tuna steaks, about 2.5 cm thick, total weight about 900 g.
  4 tbsp. melted butter
  1/2 tsp. anchovy paste
  1 tsp lemon juice
  1 tbsp. chopped fresh parsley
  Salt
  Freshly ground black pepper
  1 tbsp. vegetable oil

  Preparation:

  Light the grill. In a small bowl, whisk together the oil, anchovy paste, lemon juice, parsley and a pinch each of salt and pepper.

  Grease the steaks with oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks for 4 minutes on one side. Turn and cook until cooked to desired doneness; from 3 to 4 minutes for medium rare frying. Place fragrant oil on top of hot steaks.

• — Tuna with caper sauce —

  Ingredients:

  4 tuna steaks, about 2 cm thick, weighing 170 g. every
  3 tbsp. dried capers
  1.5 tbsp. lemon juice
  1/4 cup chopped fresh parsley
  3/4 tsp. salt
  1/2 tsp. freshly ground black pepper
  8 tbsp. olive oil

  Preparation:

  Light the grill. In a small glass bowl, mash the capers with a fork. Add lemon juice, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and then 6 tablespoons oil.

  Brush the steaks with the remaining 2 tablespoons of oil. Sprinkle each steak equally with the remaining salt and pepper. Sear the steak on one side for 4 minutes. Turn over and continue to cook to desired doneness; from 3 to 4 minutes for medium rare frying. Serve the tuna steaks with a spoonful of sauce on top.

• — Tuna with wasabi dressing —

  Ingredients:

  1 tbsp. + 2 tsp. soy sauce
  1 tbsp. + 2 tsp. olive oil
  550 gr. tuna steaks
  4 tsp wasabi powder
  2 tbsp. tahini
  2 tbsp. rice vinegar
  1 tsp Dijon mustard
  1 tsp Sahara
  2 small cloves garlic, minced
  Salt and freshly ground pepper
  200 gr. alfalfa sprouts
  200 gr. enoki mushrooms
  230 gr. baby spinach, stems cut off
  2 tbsp. Japanese pickled ginger

  Preparation:

  In a shallow glass bowl, whisk together 1 tablespoon soy sauce and 1 teaspoon oil. Add the steaks and coat them well in the mixture. Cool for about 15 minutes, turning the fish a couple of times.

  Light the grill. In a small bowl, mix wasabi powder with 4 teaspoons hot water. Cover with a lid and set aside for 5 minutes. In another bowl, combine 2 tablespoons warm water and tahini. Add wasabi paste, vinegar, mustard, sugar, garlic. 2 teaspoons remaining soy sauce and 4 teaspoons oil. Season with salt and pepper.

  Season the tuna with salt and pepper. Fry fish until crispy on the outside, about 3-44 minutes per side. Transfer to a plate, let rest for a few minutes, then cut into 1/2-inch pieces.

  In a large bowl, toss the alfalfa sprouts with the mushrooms and sauce, reserving 2 tablespoons of the sauce in the bowl. Separate the sprouts, allowing the sauce to distribute evenly. Place spinach leaves on 4 large plates and top with tuna. Drizzle with remaining 2 tablespoons sauce. Place lettuce and ginger on fish and serve immediately.

• — Tuna with citrus-ginger sauce —

  Ingredients:

  3/4 cup + 1 tbsp. vegetable oil + for greasing
  1/2 cup thinly sliced ​​fresh ginger
  3 medium shallots, thinly sliced
  3 large cloves garlic, thinly sliced
  1 cup fresh red grapefruit juice
  1 cup fresh orange juice
  1/3 cup fresh lemon juice
  3/4 cup dry white wine
  3 tbsp. soy sauce
  2 cups chicken broth
  6 tuna steaks, 2.5 cm thick, total weight about 1 kg.
  Salt and freshly ground pepper
  1/4 cup wasabi paste

  Preparation:

  Heat 1 tablespoon oil in a large skillet. Add the chopped ginger, shallots and garlic and cook over moderate heat until softened, about 3 minutes. Add grapefruit, orange and lemon juice, as well as wine, soy sauce and broth, and bring to a boil over high heat. Cook sauce until liquid is reduced to 1/2 cup and thickens slightly, about 40 minutes.

  Place a fine sieve over the blender bowl. Strain the sauce. Turn on the blender and slowly pour in the remaining 3/4 cup of oil, blending well.

  Light the grill. Lightly coat steaks with oil and season with salt and pepper. Grill steaks over moderately high heat, turning once, until cooked through medium-rare, about 6 minutes. Transfer steaks to plates and spoon sauce over top. Serve with wasabi paste.

• — Tuna with sesame seeds and fresh herbs —

  Ingredients:

  1/2 cup chopped green onion
  1/4 cup chopped basil
  2 tsp chopped thyme
  4 tuna steaks weighing 170 g each. each, about 2.5 cm thick.
  Extra virgin olive oil
  2 tbsp. soy sauce + for serving
  Salt and freshly ground pepper
  1 tbsp. sesame seeds

  Preparation:

  In a small bowl, combine onion, basil and thyme. Brush the steaks with olive oil, then 2 tablespoons of soy sauce. Season lightly with salt and pepper. Place some of the herb mixture under the steaks and place the other on top. Sprinkle both sides with sesame seeds. Cool for 30 minutes.

  Light the grill. Grill steaks over high heat, turning once, until lightly browned on the outside, about 4 minutes. Cut the steaks into slices and serve with soy sauce.

• — Tuna with romesco sauce —

  Ingredients:

  4 tuna steaks, 2.5 cm thick.
  1/4 cup + 2 tbsp. smoked almonds
  7cm piece of baguette, cut into cubes
  1 clove of garlic
  1 cup diced canned tomatoes from a can
  2 roasted bell peppers
  2 tbsp. sherry vinegar
  1/4 tsp. smoked paprika
  1/2 cup olive oil
  Salt and freshly ground pepper

  Preparation:

  Light the grill. In a food processor, coarsely chop the almonds, bread cubes and garlic. Add tomatoes, roasted red peppers, vinegar and paprika and mix until smooth. With the engine running, gradually add oil. Season with salt and pepper.

  Season the tuna steaks with salt and pepper. Fry over moderate heat, turning once, for 6 minutes for medium rare or 8 minutes for medium. Place steaks on plates. Spoon the sauce over the steak, place the remaining sauce in a gravy boat and serve along with the steaks.