Tuna steak: frying pan recipes. Perfect tuna steak with a side dish of poached tomatoes and olives

We offer five absolutely different recipes steaks that can be cooked from frozen tuna. Freshly frozen fillets are thawed and cut into equal portions 2.5 cm thick. The weight of one fillet can be from 200 to 350 g.

Grilling

The fillets are washed, dried, and brushed with olive oil. Season each serving with salt and pepper. The grill must be heated in advance, about 15 minutes before frying.

Spicy tuna with olives and garlic

To prepare the stewed steaks, we will use a large frying pan. Let's warm it up olive oil along with thin slices of garlic. Cook the garlic until pale golden brown, 15-20 minutes. Temporarily transfer to a plate. Heat a frying pan over high heat, add thin red onion rings and fry for 2 minutes. Add prepared fillet measuring 2-2.5 cm.

Turn up the heat, quickly fry the fish, adding pre-chopped basil, mint, and oregano. Season the dish with salt and pepper. Fry the tuna for 2-3 minutes, transfer. Return the garlic to the pan, add chopped peeled tomatoes, olives, and dry red pepper. Simmer the mixture for just one minute, pour in the tuna and serve.

These are some interesting tuna recipes. Share with your loved ones, delight your guests and write your impressions in the comments!

Raw tuna: preparing a delicious steak

How to select tuna and prepare it for cooking

Although tuna is very fatty fish, it dries quickly, so it is important to buy either fresh fish or one that has been packaged in a special sealed package. Depending on the variety, the color of raw tuna varies from light pink to reddish brown. Sometimes tuna has darker meat closer to the tail; it is edible, but its smell is not so delicate. Typically, tuna goes on sale already cut into steaks, without skin. Choose fish whose meat is moist and has a fresh and pleasant smell, without a hint of fish oil.

Take about 150–200 g of fresh tuna per serving

Before cooking, tuna steaks are washed with cool water and patted dry with a paper towel. To prevent the fish from becoming dry, tuna is often marinated for 15 minutes, but sometimes left in the marinade for several hours.

The simplest tuna marinade can be prepared using:

2 parts soy sauce
1 part sesame oil
1 part lemon juice
1 part orange juice
3 tablespoons grated fresh ginger root

Tuna: beneficial features and contraindications

More details

How to cook tuna steaks in a frying pan

Take a heavy, shallow frying pan. Add 1-2 tablespoons of olive oil and heat the oil over medium heat until the oil emits a slight smoke. Place the tuna steaks, they should be no thicker than 2-3 centimeters. The fish meat should sizzle slightly when you place it in the pan. Grill tuna for 6 to 9 minutes, turning once halfway through. The cooked tuna flakes when you touch it with a fork, but remains slightly pink in the middle.

You can fry tuna and pre-plan steaks.

Take:

1 egg white
5 tablespoons sesame seeds
2 teaspoons crushed coriander seeds

Whisk the egg white in a bowl and apply it to the surface of the steak using a silicone pastry brush. Combine the ground and whole seeds in a bowl, coat the tuna, then fry as described above.

How to bake tuna

Preheat the oven to 220°C. Place the tuna steaks on a greased baking sheet; if you have not marinated the fish before, brush the tuna with olive oil or melted butter. butter, season with salt and pepper and bake for 7-10 minutes. The steaks should not be thicker than 2 centimeters.

Tuna meat is amazing in its unique taste and useful qualities product. The tuna diet is loved by many who like to keep their figure in shape and their body in good shape. The abundance of omega-3 fats, easily digestible proteins, and various vitamins provides the body with its daily requirement after eating fish. It is possible to cook tuna steak using different methods, the most popular of which is tuna steak in a frying pan.

They are varied; the use of sauces and spicy ingredients makes the dish even more refined. The fish tastes very much like veal, which is sometimes very unexpected for a seafood product, however, fried tuna is loved by millions and deservedly so. It is not difficult to cook seafood using a frying pan; the meat has a dense structure and does not fall apart, so no additional breading is required.

It is very rare to find fresh seafood on store shelves; steaks are usually sold frozen. However, we recommend looking for a fresh product that retains all its taste and beneficial qualities.

Let's consider popular culinary recipes for fried fish with the taste of meat. Let's figure out how and how much to fry gourmet meat in home environment to make a restaurant dish.

Recipe No. 1

The traditional method is distinguished by its simple composition and speed of preparation.

Ingredients:

steaks;
seasonings;
olive oil;
lemon juice;
dry herbs.

Defrost the pieces and prepare them for frying. Marinate the tuna in a mixture of olive oil, seasonings, herbs, lemon juice. For those who love spicy food, you can use chili and paprika. Mix the mixture thoroughly, take a pastry brush or put on gloves, apply the marinade to the pieces of seafood, coat each side, making sure that the entire surface is covered with the mixture.

Place the slices in a container and cover tightly with a lid and film. It is necessary to leave the fish to soak for at least an hour; if possible, extend the marinating time. Thus, we get pieces soaked in gravy - spicy, soft, tender. It’s up to you to decide which pan to fry the steaks in: the grill will “draw” appetizing stripes on the surface of the fish, classic frying pan will evenly cover with a golden crust.

Heat the oil over high heat, throw in the pieces, fry for 5 minutes, turn over with tongs, fry for 5 minutes. You need to fry while maintaining low heat. Using a grill pan, press the pieces with a spatula, so the stripes will be more expressive. Place the steaks on a lettuce leaf and we recommend serving with French fries, mashed potatoes, fresh vegetables, and rice.

Recipe No. 2

Here we focus on pesto sauce. Amazing tasting gravy and Fried fish- the perfect combination.

fillet;
garlic;
olive oil;
fresh basil;
lemon juice;
pine nuts;
Parmesan cheese;
spices.

Prepare pesto sauce. Take basil, salt, pine nuts, pepper, put it in a blender, beat. Gradually pour in half a glass of olive oil, bring to a homogeneous mass. Place the thick mixture in a bowl, add grated Parmesan and mix well. Prepare the steaks for frying, rinse and dry.

Then you need to fry the slices, maintaining high heat for several minutes, it is better to use. Those who like well-done slices need to keep the fish on the fire for a few minutes longer.

Place the steaks on prepared plates covered with lettuce leaves and squeeze the lemon on top. Pesto sauce can be served separately in a gravy boat, placed next to it on a plate, and placed on top of the finished pieces.

Recipe No. 3

Exotic appearance- this is emphasized in the following culinary recipe. The sesame sprinkle adds a sweetish flavor.

Ingredients:

tuna;
sesame seeds;
soy sauce;
rice vinegar;
Sesame oil.

We take a fish carcass, gut it, then clean it and cut it into steaks. We thoroughly wash each piece, dry it with napkins, and completely remove moisture. The marinade is prepared in the best Japanese traditions: rice vinegar is mixed with sesame oil, soy sauce. Dip the seafood into this spicy mixture and leave for about half an hour. After thirty minutes we take it out, blot it with a towel, then roll it in sesame seeds, you can take multi-colored ones, it will be even prettier. Fry the fish well on the grill and serve with boiled rice.

Recipe No. 4

Fast, simple full meal with a side dish, good in case of time pressure.

carcass;
garlic;
eggplant;
olive oil;
zucchini;
hummus;
olives;
sun-dried tomatoes;
spices;
Cherry tomatoes.

Cut the vegetables into cubes, throw them into the prepared frying pan, fry the eggplant, add the zucchini, and achieve a brownish crust. Squeeze the garlic into the vegetables, add salt and pepper. We prepare the fish and carry out the necessary manipulations. Heat the frying pan, throw the pieces into hot oil, fry for a few minutes, wait for the crust. First, place the vegetables on the plate and the steaks on top of the pillow. Decorate with olives, add hummus, sun-dried tomatoes, cherry tomatoes. The most beautiful and delicious dish Prepares quickly, guests will be happy.

Recipe No. 5

The next option also uses breading, however, here it is spicy and consists of spices. The fish takes on an incomparable aroma and an appetizing appearance.

Ingredients:

fillet;
egg;
thyme;
garlic;
parsley;
coriander;
mustard grains;
sesame;
Chile;
broccoli;
flour;
crackers;
white wine vinegar;
spices.

We separate the broccoli into small heads, finely chop the parsley, crush the garlic, and chop the chili. Cook broccoli for two minutes, rinse cold water. We make a mixture of seasonings: parsley, crackers, mustard, ground coriander, salt, chili, pepper, a little sunflower oil. Mix well.

Fry the broccoli for 30 seconds over high heat, add vinegar, cook for 2 minutes, stirring constantly. Beat the eggs, roll the steaks in flour, then in the egg, then in the spice coating. Fry for two minutes, cut into slices, sprinkle with sesame seeds, serve with broccoli.

Tuna is a noble fish, very often used in dietary recipes combined with fresh vegetables. Cooking seafood is not difficult, it takes a little time, and it will be a pleasure. The result is undoubtedly capable of delighting loved ones, provided that the cooking technology, cooking stages, and the correct selection of spices are followed.

Rosemary and basil go well with “sea veal” - this is what Italian chefs call tuna. Serve gourmet dish on the table, surprise your friends and family, it’s hard to remain indifferent when you see a delicacy.

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 very quick recipe, which 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. Found it perfect recipe from Jamie Oliver, added a little of my 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 real warm salad in Italian, incredibly delicious! Still, every time I understand that Mediterranean Kitchen- My lovely. 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's a lot there 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 whole piece, cut it into pieces 2.5-3 cm thick. 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.

Coat it after that tuna steak 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 and 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 and pour over them lemon juice, you can add a little more olive oil and leave it 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 already asked you about dishes when I wanted to New Year order yourself something new to serve different buffet dishes. 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

If the tuna is freshly frozen, defrost the steaks at room temperature.
The ideal thickness of steaks is 2.5-3 cm (cut or buy ready-made).
Grind coriander, fennel, black pepper and salt not too finely.
Roll the tuna steaks in spices, pour a drop of olive oil and grease thoroughly, leave aside.
We take out the pits from the olives, cut the tomatoes randomly into medium pieces, cherry tomatoes - in half, garlic - very finely.
Heat a frying pan over medium-high heat, pour in olive oil, add olives and garlic, fry for 1 minute, stirring.
Place the tomatoes in the pan, stir and fry for a minute.
Salt, pepper, add basil leaves, add fish sauce, stir for 20 seconds and turn off the heat.
Heat a grill pan over high heat or a regular grill pan over medium-high heat.
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!)
Remove the tuna steak from the pan, pour lemon juice on both sides and let sit for a minute.
Tear the lettuce leaves into plates, place the vegetable side dish on top, and mix with the leaves.
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.
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)

Tuna fillet fried in a frying pan, photo recipe

Grilled tuna in a frying pan - a recipe that will be useful for a festive dinner on a variety of occasions. Pieces tender fillet, pink in the center and covered with an appetizing crust around the edges, are not only very tasty, but also beautiful. And fresh lettuce leaves, onions, olives, juicy cherry tomatoes, fried croutons and aromatic spices - you can’t think of a better accompaniment for pan-fried tuna! And for scarlet fish there is also a recipe for grilled tuna.

Ingredients:

700 g tuna fillet;
half a loaf;
0.5 tbsp. flour;
2 eggs;
3-4 tsp. Provençal herbs;
salt, pepper to taste;
300 g cherry tomatoes;
100 g Crimean onion;
1 lemon;
half - 1 bunch of iceberg lettuce;
some other greens (red or green salad, arugula, etc.);
300 g cherry tomatoes;
extra virgin olive oil.

Yield: 3 servings.

Tuna recipe in a frying pan

1. We will need a loaf not only for croutons (by the way, you can also use a classic baguette for them). But we will also cook breadcrumbs, which cannot be compared with store-bought ones. Cut off the crust of the loaf, crumble the crumb and place it on a baking sheet. It is convenient to use a special bread knife - it has large teeth that help maintain its shape bakery product and make the cut extremely neat. Choose white bread without additives such as seeds, dried fruits and cumin. When slicing, leave 2 small slices for croutons, or croutons in our opinion. But you must admit, “croutons” sound more tempting.

2. Dry the bread crumbs in the oven at 120-140 degrees for 20-30 minutes. If there is no fan, you can open the door slightly. In general, the maximum drying temperature white bread for a dessert snack it is 150 degrees, but we will set it less so that all pieces of bread dry evenly and do not burn. Remove when a light golden hue appears.

3. Let the crackers cool and crumble again. You can do it with your hands, or you can do it with a mortar. The crumb does not have to be very small; small pieces will crunch pleasantly on your teeth. But, of course, we try not to leave large pieces.

4. Let's move on to the remaining components of the batter. Mix flour, salt, pepper and half the spices in a bowl.

5. The liquid part of the batter will be the simplest. Combine eggs with 1 tsp. ice water and stir well. Ice water is needed to make the batter softer, more uniform, and set better. That's what we need. In tandem with breadcrumbs and flour, the egg mixture forms a tender crust and keeps the fillet soft.

6. Let's move on to preparing the fish for frying. We take breadcrumbs, flour with spices, eggs and pieces of tuna. The fillet must be defrosted. It is better to use large and long pieces of fish. I had 3 fillets, about 250 g each, but you can take larger ones.

7. First we roll it fish fillet in flour on both sides.

8. Now immerse the fish in the egg mixture.

9. And the last stage - thoroughly roll in breadcrumbs. The batter is ready.

10. We roll all the fillets in this way. We try to give beautiful shape. Before frying, the pieces can be frozen for 5-10 minutes. Temperature contrast is important - cold fish and hot fryer. The batter will set better and the crackers will not crumble too much when frying.

11. Meanwhile, cut the salad onion into half rings. Why exactly Crimean onions? It has a sweet taste and is not bitter at all, and it looks much more interesting than white. We will add onions to the dish raw.

12. Let's also add some spices to the vegetables. But there is a little secret: if you lightly fry Provencal herbs in a dry frying pan, their aroma will be better revealed. You can fry it with salt so that it is soaked.

13. Tear the lettuce leaves with your hands. Squeeze the juice of half a lemon into a bowl with salad (cut the other half for serving), add the spices there and mix.

Why do chefs never cut salad with a knife? This tradition appeared for several reasons. Firstly, a metal knife causes the green juice to oxidize and change its taste, and the leaves darken unsightly. Secondly, when slicing, the tissue is more damaged and more juice leaks out, and vitamin C, which is notoriously unstable, quickly breaks down. Thirdly, asymmetrical pieces look more aesthetically pleasing.

14. Place whole cherry tomatoes and crouton loaf on a greased frying pan.

15. Fry the cherry tomatoes and croutons over high heat, add a little salt. The bread should have a crispy crust. The tomatoes will remain intact but will be slightly browned.

16. Place the greens on a serving dish.

17. Heat olive oil in a deep frying pan. We pour it in large quantities and make sure that it does not splash, otherwise it may catch fire. In Italy, everything is fried in virgin oil, although there is a common myth that such oil is not suitable for frying. But this product is much healthier than sunflower, and the taste is more subtle. The main thing is that the oil does not smoke. We will fry the pieces quickly, so the oil will not give off a burnt smell.

18. We compact the fillet from the refrigerator again, trying to give it a rectangular shape. Fry the tuna fillet quickly and carefully in boiling oil over high heat.

19. Turn over when the bottom crust has set. It’s convenient to do this with tongs like this. Fry the fish on all sides. In this case, the edges should set, but the center should remain half-raw. Experience is needed here.

20. How to cook fillet pieces with a pink center for those who have not dealt with tuna before? I’m sharing a life hack: cut off part of the breaded cutlet so that the flesh is visible, and fry it. This will not affect the appearance of the finished dish, but you will not overcook the tuna on the fire.

21. Cut the fillet into beautiful pieces and place on top lettuce leaves. We beautifully place cherry tomatoes, olives, croutons, onions and lemon slices nearby. The tuna benefits from this presentation. Croutons increase the overall calorie content of the dish, so you can safely call it satisfying and serve it for dinner.

Fried tuna is ready. Bon appetit!