Tuna Steak Recipes

By Food & Wine
Updated December 08, 2016
Credit: © TINA RUPP
Here, our favorite ways to cook tuna steaks, from a pan-seared tuna steak with ginger vinaigrette to grilled Niçoise tuna.
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Pan-Seared Tuna Steaks with Ginger Vinaigrette

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Flash-seared tuna steaks retain their lovely pink color in this recipe from chef Kuniko Yagi; a speedy vinaigrette spooned on top adds incredible flavor.

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Tuna Steaks with Mustard Dressing and Mashed Taro

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Chef Jose Enrique created this dish with bonito, a tuna-like fish he often catches while fishing. The phenomenal dressing requires only three ingredients: mustard, cilantro and oil.

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Seared Tuna Steaks with Citrusy Soy Sauce

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A former Greek philosophy professor, Abe Schoener of The Scholium Project in Suisun Valley, California, has a cult following for his experimental methods. One of Schoener's famous wines is The Prince in His Caves, a Sauvignon Blanc he ferments on its skins, then ages in oak. Wine director John Locke of Soif in Santa Cruz, California, thinks the luscious, funky wine is best with funky flavors, like in the citrusy soy sauce here.

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Tuna Steaks With Plums

Credit: © Fredrika Stjärne
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Pairing seafood with cheese used to be a culinary taboo, but chefs like Matt and Kate Jennings of the forthcoming Townsman in Boston are debunking that rule. "My family loves meaty tuna with sweet-tart plums and the salty bite of shaved Parmesan," Matt says. "Use albacore, but if you have trouble finding it, striped bass or bluefish works beautifully."

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Bacon-Wrapped Tuna Steaks with Frisée and Avocado Salad

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Katy Sparks likes to treat tuna steaks like beef. Here, she wraps them in bacon as she would a beef tenderloin, which not only adds a subtle smoky flavor to the fish but also keeps it moist.

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Grilled Niçoise Tuna Steaks

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Salade Niçoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.

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Sesame-Crusted Tuna Steaks

Credit: © TINA RUPP
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The great, thick crust of crunchy sesame seeds--fragrant and spicy with lemongrass, lime zest and hot pepper--makes this tuna a hearty main course.

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