Tuna Steak Recipe
Juicy tuna steaks marinated in Mediterranean flavors, seared to perfection, and garnished with fresh herbs for a vibrant and special seafood dinner.
Ingredients
- 3 tbsp extra-virgin olive oil (or avocado oil)
- 1 large lemon (or ½ lemon + 1 lime) zest and juice
- 2 garlic cloves finely minced
- 1 tsp dried oregano (or 1 tbsp fresh, chopped)
- 1/2 tsp red pepper flakes adjust for heat
- 1 tsp honey or agave balances the acid
- 1/2 tsp anchovy paste optional for extra umami
- sea salt and freshly cracked black pepper to taste (Maldon recommended)
- 2 tbsp fresh parsley chopped (plus extra for garnish)
Instructions
- Pat tuna steaks dry with paper towels and season with salt and pepper.
- Whisk olive oil, lemon zest and juice, garlic, oregano, red pepper flakes, honey, and anchovy paste in a shallow bowl.
- Place tuna in marinade for 15 minutes at room temperature.
- Sear tuna steaks on a grill or skillet for 1½–2 minutes per side for rare or 2½ minutes per side for medium-rare.
- Let steaks rest for 2–3 minutes, then slice into strips against the grain.
- Arrange sliced tuna on plates, drizzle with leftover marinade, and sprinkle with parsley for garnish.
Notes
For a smokier profile, swap oregano for thyme and add ½ tsp smoked paprika. Always pick sushi- or sashimi-grade tuna for the best texture and safety. Resting under foil for a few minutes lets juices redistribute for a juicier bite.
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