Juicy 10-Minute Tuna Steaks That Taste Like Luxury

Question 1

How do I know when my tuna steaks are done cooking?

Accepted Answer

The secret's in the touch! For medium-rare (my personal favorite), the tuna should feel like the fleshy part of your palm below the thumb when you press it gently. It'll be pink in the center but firm on the outside. If you prefer well-done, cook it a minute longer on each side, but honestly—you'll miss out on that amazing buttery texture tuna steaks are famous for.

Question 2

Can I cook frozen tuna steaks?

Accepted Answer

Technically yes, but I wouldn't recommend it. The texture won't be nearly as nice. Fresh is best for tuna steaks! If you must use frozen, thaw completely in the fridge overnight first, then pat VERY dry. Even then, expect more moisture loss during cooking. Trust me—for these simple seared tuna steaks, splurging on fresh fish makes all the difference.

Question 3

What's the best way to reheat leftover tuna steaks?

Accepted Answer

Truth? They're best eaten fresh! But if you must reheat, do it gently—30 seconds in the microwave at 50% power or a quick sear in a hot pan. I actually love leftover tuna steaks cold, sliced thin over a salad with lemon vinaigrette. Makes a fantastic high-protein lunch when you're meal planning for the week!

Question 4

Are expensive "sushi-grade" tuna steaks worth it?

Accepted Answer

For seared preparation like this recipe? Absolutely not. Save that pricy sushi-grade tuna for tartare or dishes where it's served raw. The high heat from grilling means regular fresh tuna steaks work perfectly. Just make sure they're bright red, firm, and smell like the ocean—not fishy! Your wallet will thank you.

Grilled Tuna Steak

Ingredients

Instructions

Notes

Nutrition