Sauteed Tuna Steaks with Garlic clove Sauce


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2 large garlic cloves, minced 1 tablespoon olive oil 1-1/2 teaspoons olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon ground black pepper 4 tuna steaks (6 ounces each), each 1″ thick 1-1/2 teaspoons chopped fresh parsley or basil. Ingredients ¼ cup soy sauce ¼ cup extra-virgin olive oil 2 tablespoons lemon juice 2 teaspoons Asian (toasted) sesame oil 2 teaspoons molasses 1 teaspoon cayenne pepper, or more to taste 6 slice (blank)s thin slices fresh ginger, minced 2 cloves garlic, minced 2 eaches 1-inch-thick tuna steaks. Ingredients 6 tablespoons extra-virgin olive oil 2 cups chopped onions 2 garlic cloves, minced 1 pound plum tomatoes, coarsely chopped 1 cup (loosely packed) fresh basil. Sauteed Tuna Steaks with Garlic Sauce | MyFitnessPal. Can the canned tuna and treat yourself to a piece of tuna steak lightly sautéed in garlic.

This tuna recipe from Lose Weight the Smart Low-Carb Way is–yes, you guessed it–low-carb, but also high in lean protein, delivering 40 grams of protein in one serving! Tuna is also a good source. Directions.

In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate. I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.

Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 2 minutes on each side for medium rare (1.5 minutes on each side for. The quickest way to make this tuna steak sauce is to add butter, cream, broth, garlic, mustard, lemon juice and zest to a pan and whisk it until well combined. You can make it thicker by letting it simmer and condense.

The lemon dijon sauce only takes minutes to make and really adds to. Searing tuna steaks in a hot skillet caramelizes the surfaces of the fish and locks in the moisture. Start with 3/4-inch-thick steaks.

Choose a heavy skillet that best fits the number of tuna steaks you are cooking. Add 1 to 3 teaspoons cooking oil or. Instructions Crush the garlic over softened butter and stir until garlic is thoroughly combined.

Then, either smear the mixture on a tuna steak and wrap it in foil (this gives you the most flavor, but less pretty) OR melt the butter/garlic mixture and brush it on the tuna steak. Ingredients SEARED TUNA: 2 5oz tuna steaks (high quality) 1 tbsp olive oil salt and pepper to taste SAUTEED KALE: 16 oz mixed kales 1/4 cup olive oil 1/4 cup vegetable broth 1/2 tbsp salt pinch black pepper GINGER-GARLIC SAUCE: 3 cloves garlic 1 inch long piece of fresh ginger (peeled) 1 tsp honey 4.

List of related literature:

In a shallow dish large enough to hold all the tuna steaks in a single layer, mix the lemon juice, thyme, rosemary, garlic, ¼ cup of the olive oil, vinegar, and pepper to taste.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Meanwhile, sauté the onion and garlic in the oil until softened, stir in the tomatoes and flaked tuna, and cook for about 4 minutes.

“Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B” by Annabel Karmel
from Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B
by Annabel Karmel
Atria Books, 2009

Add the garlic, parsley, pepper, oil, and mustard and mix well, breaking the tuna into small pieces.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Place the tuna in a nonreactive baking dish or a zippered-top plastic bag, pour the cooled marinade over the steaks, coating them well, cover with plastic wrap or seal, and let marinate for 30 minutes at room temperature.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

Before searing the tuna in a nonstick skillet, we rubbed the steaks with oil and coated them with sesame seeds.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Put all the ingredients except the tuna, lemon juice, liquid from the preserved lemons, and olive oil into the pan and mix them together well.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Because I think that tuna flesh is better braised or grilled than with any other preparation, get the skinned tuna slabs and let them sit two hours in a seasoning made of vinegar, white wine, must syrup, pepper, ground coriander, a crushed garlic clove and salt.

“The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook)” by Terence Scully
from The Opera of Bartolomeo Scappi (1570): L’arte et prudenza d’un maestro cuoco (The Art and Craft of a Master Cook)
by Terence Scully
University of Toronto Press, Scholarly Publishing Division, 2011

Cook reserved tuna oil (or substitute olive oil) and garlic together in large saucepan over medium heat until fragrant, about 1 minute.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Sprinkle tuna steaks with salt and pepper, then sear in a very hot skillet or grill pan with a little olive oil, just a minute or so on each side.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Spoon reserved oil from dried tomatoes into cup; brush tops of tuna steaks with some of the tomato oil; sprinkle lightly with salt and pepper.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • After watching the whole video
    I am craving for it.

    Sending my love and support..

    I watched the whole video of yours para iwas spam..

    See you on my channel

  • Nice! could it be better to fry with cuts on surface marination could reach inside… and could get fry little crispy as well. My views…

  • This tuna steak recipe looks like from a fine dining resto! I love fish and this is one easy, but delicious dish I can enjoy at home. Thanks for sharing.

  • This looks so yummy ��
    I want to have it for Breakfast! Here to give you support with full package thank you so much for sharing. Hope to see you at my Place☺️

  • New supporters here thanks for sharing this recipe it’s looks delicious I feel hungry now very nice then Ruth rice omg stay connected waiting for you to visit my channel thank you so much

  • Tuna, garlic and butter are 3 of my favourite things…this really does look so delicious the way you’ve so carefully cooked it. Would really love to try your delicious recipe����

  • Newest subscriber here. That’s an awesome healthy dish. I will definitely try that recipe. Sana maka daan ka sa aking kusina kapatid. Stay safe and God bless.

  • This is delicious tuna sticks. You cooked it perfectly. Im here to bring you some blessing in ur kitchen. Hope u can drop by at my place. Thanks.

  • I thought pretty much all seafood in the u.s is frozen to kill any possible bacteria. I don’t know I’ve had fresh fish but let me know

  • LOL, Don’t eat the first 2 pieces, and probably the 3rd. Sharpen a knife and not rag it off from burs? Your stomach may be in a world of pain with metal burs. Scary stuff. Otherwise looks fine.

  • Nice!!! I like this one, thanks for sharing awesome content,
    keep it up lodz.. always here to help you grow.. please visit my place thanks
    and Godbless… maraming Salamat sa pag bibigay ng mga tips

  • Hello momshie
    Bagong ka tropa po
    Happy cooking
    I fully watched the video para hindi masayang at pasok sa banga
    Halika palitan tayo ng regalo hintayin kita bumisita sa bahay ko ha

  • What the hell is the point of half cooking something? Which half are you claiming is correct…? So what is the other half… ruined? Nutritionally ALL food should be thoroughly cooked…. except fruit.

  • There’s no such thing as “fresh and never frozen” tuna in north america. The only place where you can find non-frozen tuna is typically in Japan. All tuna is usually frozen on the boat, right when it gets caught.

  • I closed the previous video a few minutes ago and re openned it and the video played as normal no 32 minute ad. somethings going on

  • I love buttery garlic dishes and yours is absolutely fantastic. I will definitely try this one time. Thank you for sharing your recipe. ❤️

  • I would season my tuna steak with a Knorr fish stock cube seasoning paste made with a Knorr fish stock cube, olive oil, coriander, fennel and pepper.

  • He calls it perfect, everyone else who has at least one eye & half a brain calls it half cooked.
    Oliver learned to cook at Edwina Curries school of Salmonella Spreading where he graduated as an agent for the NHS (the only Growth Industry Brexiting Britistan has) as in expert in the spread of Botulism & E-Coli

  • Seems you really good in cooking but I don’t like it your directly using hands… Not practicing properly on handling on food. Sorry I thumbs down. I will subscribe if you change the way you handle the food. God bless

  • It looked like you put the plate on the burner with the gas still burning. Wouldn’t that damage the plate or continue to cook the fish? Maybe you turned off the gas but didn’t mention it. That’s kinda where you lost my Like.

  • I’ve been a big fan since the start of your “Foodnetwork Gigs”.. I love your food prep, very simple and yet elegant. I use your style or my kids pleasure…. Great Show!! Now I am trying to replicate one of your recipe,..

  • Oh man the tuna was over cooked for the way I usually like it. I would have to do 30 sec. per side. The only thing with this cooker is that you cannot do a Smokey flavor when cooking steaks. I guess you can always use smoked salt!

  • Wow, chef lumelevel talaga ang dish mo, lemon and butter and pepper at herbs ang classic na sauce ng panfried fish chicken, never tried sa tuna pero madalas sa salmon at halibut at iba png fish fillet, try nga rin next time yang tuna mo, thumbs up ulit.

  • I think it’s not a yellowfin tuna. Yellowfin is a large fish and can’t be cut that way. That fish is more likely Spanish Mackerel.

  • Just bought 2 packs of this tuna, clueless on how to cook it. Ima try the 2nd method of cooking u have shown. Don’t think I would be a fan of the pink middle of the medallion steaks at all. The only tuna I have ever had was out of a can. Is this tuna what people make ceviche out of or no?

  • Yummy Garlic Buttered Tuna, I want to try this one day. Thank you for sharing your recipe. New friend here sending you love and support sna kaw din

  • I’ll save everyone a minute.

    Treat it like a pan seared steak.

    Room temp meat.
    Hot pan and oil.
    Salt and pepper prior.
    Sear both sides.
    Slice against the grain.

  • Ive cooked tuna steaks before and ithink they go very well with a butter and red wine baste with shitake mushrooms cooking alongside the steaks and rosemary put inside the steak by cutting into with the grain slightly it comes put great

  • No offense but that tuna was not sushi grade and one only uses sushi grade for seared tuna. In addition, it should be cooked on a screeeeaaming hot pan. Not a Teflon coated one as the high heat evaporates the Teflon into your food which is a toxin. Cast iron or a flat top grill. Don’t get me started on you not cleaning off the knife after sharpening. What the hell was that? In addition, that subpar tuna was overcooked.
    Other then that, everything was fine.

  • Simple and absolutely delicious, just the way tuna should be cooked. It’s an exceptional fish in the way it is cooked and in it’s texture and flavour. Thank you for a lovely and simplistic way to do tuna fish!!

  • Ahi tuna is great. I cook my over coals In a cast iron pan using any oils available.
    I cook it all the way threw or I’ll eat whatever is warm and heat up the whatever is cold

    Sirachi sauce
    And pepper is great

    Ahi is my favorite so far
    But I’m very
    New to cooking in general

    I did some research
    Ahi has some of the highest Mercury levels
    While Sockeye Salmon has some of the Lowest levels.
    Crazy stuff.
    But Mercury doesn’t bother me when I’m hungry for that delicious
    Live Caught fish
    (Comes frozen
    Thawed out In a fridge)

  • Don’t sear with olive oil. At high temps it produces bad things! In fact don’t use ANY vegetable oil! Use natural fat, it’s healthier

  • Wow! This was so easy and quick to make! I’m actually eating it now as I write this. However, I never cook in vegetable oil. I used unsalted butter. Great keto meal! Thank you!

  • Oh wow this will definitely have to try… tuna is my favourite this recipe will definitely give me a different experience thank you ������

  • There are utensils developed for handling food to eliminate bare hands from handling food that are contaminated by where have they been.

  • Google “pan seared tuna steak”. See this video. “how to cook seared tuna: Episode 24”. I had no idea the process was that involved ��

  • I cooked this receipt several times. It is great, my family always enjoy it. I do add just little juice from a lemon. But…
    I did understand CHOONA is TUNA but never been able to catch what is the ingredient after the salt at minute 1:28. Is it phenol??

  • Thank you for this video. My buddy from work just caught some bluefin and gave me some. Never had it in my life and I’m looking forward to cooking it up

  • Hi Jamie, I’m Ben from Goa India…….I just wanna know why Tuna gets tuff when cooked, if not the way you have done it.
    Your Answer will be appreciated.
    Obrigado Amigo.

  • To sear, you’re not supposed to keep moving it around, the idea is to LEAVE IT ALONE! Just watch the color move through the meat… don’t need to dance it around, that breaks and disturbs the sear.