Tuna is beautiful dietary fish from tender meat. It contains a huge amount of vitamins and minerals required for the human body. You can cook tuna in various forms, but this is a fairly large product from which delicious steaks are obtained. It is important to know how to fry tuna properly so that you end up with the result you expect.

classical

The classic recipe for fried tuna is quite common. Before cooking, it is important to choose the right main ingredient.

Tip: Remember that fish fillets dry very quickly, so choose either fresh product or vacuum packed.

Before cooking fish in a pan or on a grill, it should be washed and dried with paper towels. Cut it into steaks and marinate for about half an hour. Chefs let the meat stand in the marinade even for several hours. The sauce can be made based on ginger, sesame oil, lemon and orange juice, as well as soy sauce.

When frying, it is better to use olive oil, and choose a frying pan that is not very deep. The thickness of the finished fish steak should be about 3 centimeters. Fry for 3-5 minutes on both sides. When the fillet is ready, it will easily delaminate into pieces, and a pleasant pink hue will remain inside.

Allow the fish to cool slightly before serving. The plates on which you will lay out the tuna should be warm. Such fish goes well with all kinds of sauces, especially those based on exotic fruits.

In French

The French tuna recipe is very simple. In restaurants, this dish is served as a salad and is called Nicoise. Cooking time 10-15 minutes.

For cooking you will need:

• canned tuna or fresh steak;
• 1 finely chopped cucumber;
• 120 grams of French sauce;
• a can of red beans;
• a few green apples finely chopped;
• 1 tablespoon lemon juice and chopped onion;
• boiled egg;
• some parsley and ground pepper.

All ingredients must be mixed and seasoned with sauce, the dish can be decorated with parsley and egg slices.

Children's

Having decided to cook tuna for a child, you can pay attention to several recipes at once: bake fish fillets in the oven or grill, stew or make a salad.

For baking, the fish will need to be treated with olive oil, add salt and spices to taste. The fish is cooked in an oven preheated to 180 degrees for about 10 minutes. Try not to overdo it, otherwise the meat will become very dry.

Stewed tuna is very difficult to spoil. First, the fish is fried, if desired, you can add onions, then sprinkle with lemon juice and leave to stew for another quarter of an hour.

If the child does not mind eating a salad with tuna, then boil the fish in water with onions, add black pepper, salt and Bay leaf. Everything is cooked for about 10 minutes and served with other products. It could be lettuce fresh vegetables and much more.

Sausage

Tuna sausage is a rather tasty dish that should not cause any difficulties for the hostess during the cooking process.

You will need the following ingredients:

• jar canned tuna in olive or vegetable oil;
• one egg;
• a couple of tablespoons of fresh grated cheese;
• 2 teaspoons of breadcrumbs;
• add salt, spices and herbs to taste.

First, a piece of tuna should be passed through a meat grinder, then mixed with an egg, grated cheese, chopped parsley, salt and breadcrumbs.

Sausage is formed from the minced meat, then it is wrapped in gauze. On both sides, it is recommended to tie with a thread, place in a saucepan and pour cold water. The duration of cooking will be 45 minutes, after which the gauze should be removed. Ready meal cut into slices or rings and served with mayonnaise or any other sauce.

With milk

To cook tuna in milk, you will need:

• 1-2 bulbs;
• a can of canned tuna;
• pasteurized milk 2.5% fat.

First you need to fry the onion in a pan and, when a golden crust appears, add small pieces of tuna. Next, add the bay leaf and a few black peppercorns. The mixture is poured with milk and stewed for about 10 minutes. This dish goes great with brown rice. It is dietary, contains a large number of protein and it is recommended to cook it for people who want to lose weight.

Tip: Remember that the secret to delicious tuna is the right marinade and the correct roasting time. Otherwise, you may end up with too dry meat.

1 /10

• — Tuna with mint sauce —

  Ingredients:

  4 tuna steaks, about 2.5 cm thick, with a total weight of about 900 gr.
  1/2 cup chopped fresh mint
  3 tbsp water
  2 tbsp Sahara
  1/2 cup white wine vinegar
  2 garlic cloves, minced
  3/4 tsp salt
  1 tbsp olive oil
  1/4 tsp fresh ground black pepper

  Cooking:

  Place 1/3 cup mint in a medium glass bowl. In a small saucepan, bring water to a boil over moderate heat. Pour in the sugar and stir until completely dissolved. Add vinegar, garlic and 1/4 teaspoon salt. Pour the mint mixture over. Let it brew for 15 minutes.

  Heat up the grill. Brush tuna steaks with oil. Season with remaining 1/2 teaspoon salt and pepper. Cook the tuna for about 4 minutes, then flip and cook until cooked through to the desired doneness, 3 to 4 minutes for medium rare.

• — Tuna with cream sauce —

  Ingredients:

  1 garlic clove, crushed
  4 tuna steaks weighing 170 gr. each, about 2 cm thick.
  1/4 cup mayonnaise
  1/4 cup chopped fresh basil
  1/4 cup minced chives
  Freshly ground black pepper
  pinch of cayenne pepper
  Salt
  4 pieces of large tomato 0.8 cm thick.
  1/3 cup heavy cream

  Cooking:

  Light up the grill. On a work surface, using a fork, mash the garlic with 1/4 teaspoon salt. In a small bowl, mix garlic with mayonnaise, basil, green onions, 1/4 teaspoon black pepper and cayenne pepper.

  Season the steaks with salt and black pepper and lightly oil the grill grate. Grill the tuna for about 2.5 minutes, then turn the steaks over and place on top of each tomato slice. Fry 2 to 3 minutes for medium rare. Whilst the tuna is cooking, whip the cream to stiff peaks and fold the mixture into the herb mayonnaise. Transfer steaks to plates. Serve with sauce.

• — Tuna with pepper sauce —

  Ingredients:

  8 tuna steaks weighing 170-180 gr. each, 2.5 cm thick.
  2 tbsp olive oil + for greasing
  1 small onion, coarsely chopped
  2 yellow bell peppers, coarsely chopped
  1 medium Yukon Gold potato, peeled, cut in half lengthwise and then crosswise into paper-thick slices
  1 cup water
  Salt
  1 tbsp fresh lemon juice
  Freshly ground pepper
  sage leaves for serving

  Cooking:

  Light up the grill. Heat 2 tablespoons of olive oil in a frying pan. Add the onion and cook over low heat until soft, but try not to let it brown, about 5 minutes. Add peppers, potatoes, water and a large pinch of salt. Cover and cook until the peppers and potatoes are soft, about 12 minutes. Transfer vegetables and liquid to a food processor and puree. Pour the sauce into a bowl, add the lemon juice and season with salt and pepper.

  Brush steaks with olive oil, season with salt and pepper. Grill the steaks for 2-3 minutes on each side, until they are lightly charred on the outside and medium rare on the inside. Put a spoonful of sauce on a large plate, put a steak on top. Garnish with sage leaves and serve.

• — Burger with tuna —

  Ingredients:

  550 gr. fresh tuna, cut into cubes
  2 green onions, thinly sliced
  12 pitted Kalamata olives, coarsely chopped
  1 tbsp salted capers, rinsed and chopped
  Salt and freshly ground pepper
  Olive oil for brushing
  1/4 cup mayonnaise
  1.5 tsp anchovy pastes
  4 brioche buns, cut in half and toasted
  Chopped tomatoes and arugula for serving

  Cooking:

  Place the tuna, green onions, olives and capers on a plate and place in the freezer for 5 minutes. Transfer to a food processor and grind the mixture to fine crumbs. Transfer the mixture to a bowl; season with salt and pepper. Form 4 cutlets.

  Light up the grill. Brush the patties with olive oil and fry for medium strong fire, turning once, until golden brown, about 6 minutes.

  In a bowl, mix mayonnaise and anchovy paste; spread her buns. Place cutlets, tomatoes and arugula on top of the bun, close the burger with the second half of the bun and serve.

• — Tuna with fragrant oil —

  Ingredients:

  4 tuna steaks, about 2.5 cm thick, with a total weight of about 900 gr.
  4 tbsp melted butter
  1/2 tsp anchovy pastes
  1 tsp lemon juice
  1 tbsp chopped fresh parsley
  Salt
  Freshly ground black pepper
  1 tbsp vegetable oil

  Cooking:

  Light up the grill. In a small bowl, combine oil, anchovy paste, lemon juice, parsley, and a pinch each of salt and pepper.

  Grease the steaks with oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks for 4 minutes on one side. Turn over and fry until cooked through to the desired doneness; 3 to 4 minutes for medium rare. Put fragrant oil on top of hot steaks.

• — Tuna with caper sauce —

  Ingredients:

  4 tuna steaks, about 2 cm thick, 170 gr. every
  3 tbsp dried capers
  1.5 tbsp lemon juice
  1/4 cup chopped fresh parsley
  3/4 tsp salt
  1/2 tsp freshly ground black pepper
  8 tbsp olive oil

  Cooking:

  Light up the grill. In a small glass bowl, mash the capers with a fork. Add lemon juice, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and then 6 tablespoons oil.

  Brush the steaks with the remaining 2 tablespoons of oil. Sprinkle each steak in equal proportions with the remaining salt and pepper. Fry the steak on one side for 4 minutes. Turn over and continue to fry until cooked through to the desired doneness; 3 to 4 minutes for medium rare. Serve the tuna steaks with a dollop of sauce on top.

• — Tuna with wasabi dressing —

  Ingredients:

  1 tbsp + 2 tsp soy sauce
  1 tbsp + 2 tsp olive oil
  550 gr. tuna steaks
  4 tsp wasabi powder
  2 tbsp tahini
  2 tbsp rice vinegar
  1 tsp Dijon mustard
  1 tsp Sahara
  2 small garlic cloves, minced
  Salt and freshly ground pepper
  200 gr. alfalfa sprouts
  200 gr. enoki mushrooms
  230 gr. young spinach, stems cut
  2 tbsp Japanese pickled ginger

  Cooking:

  In a shallow glass bowl, mix 1 tablespoon soy sauce and 1 teaspoon oil. Add the steaks and roll them well in the resulting mixture. Refrigerate for approximately 15 minutes, turning the fish over a couple of times.

  Light up the grill. In a small bowl, mix wasabi powder with 4 teaspoons hot water. Cover with a lid and set aside for 5 minutes. In another bowl, mix together 2 tablespoons of warm water and tahini. Add wasabi paste, vinegar, mustard, sugar, garlic. 2 teaspoons remaining soy sauce and 4 teaspoons oil. Season with salt and pepper.

  Season the tuna with salt and pepper. Fry fish until crispy on the outside, about 3-44 minutes per side. Transfer to a plate, let rest for a few minutes, then cut into 0.8 cm thick pieces.

  In a large bowl, mix alfalfa sprouts with mushrooms and sauce, reserving 2 tablespoons of sauce in bowl. Separate the sprouts, allowing the sauce to evenly distribute. Arrange the spinach leaves on 4 large plates and top with the tuna. Drizzle with remaining 2 tablespoons of sauce. Arrange lettuce and ginger over fish and serve immediately.

• — Tuna with citrus-ginger sauce —

  Ingredients:

  3/4 cup + 1 tbsp vegetable oil + for greasing
  1/2 cup thinly sliced ​​fresh ginger
  3 medium shallots, thinly sliced
  3 large garlic cloves, finely chopped
  1 cup fresh red grapefruit juice
  1 cup fresh orange juice
  1/3 cup fresh lemon juice
  3/4 cup dry white wine
  3 tbsp soy sauce
  2 cups chicken broth
  6 tuna steaks, 2.5 cm thick, with a total weight of about 1 kg.
  Salt and freshly ground pepper
  1/4 cup wasabi paste

  Cooking:

  Heat 1 tablespoon oil in a large skillet. Add chopped ginger, shallots and garlic and cook over moderate heat until softened, about 3 minutes. Add grapefruit, orange and lemon juice, as well as wine, soy sauce and broth, bring to a boil over high heat. Cook the sauce until the liquid has reduced to 1/2 cup and thickened slightly, about 40 minutes.

  Place a fine sieve over the blender bowl. Strain the sauce. Turn on the blender and slowly pour in the remaining 3/4 cup oil, mix well.

  Light up the grill. Lightly brush the steaks with oil and season with salt and pepper. Grill the steaks over moderately high heat, turning once, until medium rare, about 6 minutes. Transfer the steaks to plates, spoon the sauce over the top. Serve with wasabi paste.

• — Tuna with sesame seeds and fresh herbs —

  Ingredients:

  1/2 cup chopped green onions
  1/4 cup chopped basil
  2 tsp chopped thyme
  4 tuna steaks weighing 170 gr. each, about 2.5 cm thick.
  Extra virgin olive oil
  2 tbsp soy sauce + for serving
  Salt and freshly ground pepper
  1 tbsp sesame seeds

  Cooking:

  In a small bowl, mix onion with basil and thyme. Brush the steaks with olive oil, then 2 tablespoons of soy sauce. Season lightly with salt and pepper. Put part of the herb mixture under the steaks, put the second on top. Sprinkle both sides with sesame seeds. Refrigerate for 30 minutes.

  Light up the grill. Grill steaks over high heat, turning once, until browned on the outside, about 4 minutes. Cut steaks into slices and serve with soy sauce.

• — Tuna with romesco sauce —

  Ingredients:

  4 tuna steaks, 2.5 cm thick.
  1/4 cup + 2 tbsp smoked almonds
  7 cm piece of baguette, cut into cubes
  1 garlic clove
  1 cup diced canned tomatoes from an iron can
  2 roasted bell peppers
  2 tbsp sherry vinegar
  1/4 tsp smoked paprika
  1/2 cup olive oil
  Salt and freshly ground pepper

  Cooking:

  Light up the grill. Coarsely chop the almonds, bread cubes and garlic in a food processor. Add tomatoes, roasted red peppers, vinegar and paprika, mix until combined homogeneous mass. With the engine running, gradually add oil. Season with salt and pepper.

  Season the tuna steaks with salt and pepper. Fry over moderate heat, turning once, for 6 minutes for medium rare or 8 minutes for medium. Arrange steaks on plates. Pour the sauce over the steak with a spoonful of sauce, put the remaining sauce in a gravy boat and serve with the steaks.

In order to enjoy the taste of your favorite treat, it is not at all necessary to go to a restaurant every time and pay for an expensive entourage. If you properly fry the tuna fillet in a homemade pan and serve it with vegetables, it will turn out so tasty that you won’t have to persuade the kids to try a piece. Gentle and juicy steak in just a couple of minutes it turns into gourmet dish, which will appeal to all fish lovers and even its opponents.

Tuna diet: tasty and healthy

Tuna meat is a rich storehouse of usefulness, including proteins and the very unsaturated omega-3 acid that prevents the development of cancer and gives health to blood vessels.

But the main thing is the exquisite and unexpected taste of this marine life. Tuna fillet is so similar in appearance and taste to cow meat that the French call it “sea veal”.

An ideal option for cooking is a freshly caught fish carcass. Since it is almost impossible to get one far from the ocean, one has to be content with chilled or, more often, frozen seafood. To protect yourself from the very “not the first freshness”, it is advisable to specify the date of delivery of fish to the market when buying.

Tuna fillet should have a uniform light or dark red color. The presence of spots in the color indicates the staleness of the product.

And now we offer original recipes how you can deliciously fry tuna in a pan so that it turns out juicy and tender.

Secret delicious cooking this fish is to marinate it properly. Otherwise, it may become too dry and is unlikely to please gourmets. It is also important to guess how long to fry the tuna in the pan. It is not worth keeping it on fire for too long - slightly underdone steaks are the most tender and juicy. Of course, only truly fresh fish can be cooked this way.

How to fry tuna in a pan

Ingredients

• Tuna steak - about 500 g + -
• - 4 tablespoons + -
• - 1 tsp + -
• - 0.5 tsp + -
• - 4-5 tablespoons + -
• Paprika - 0.5 tsp + -

How to deliciously fry tuna with your own hands in a pan

1. After washing the steaks in running water, remove excess moisture with paper towels.
2. If the pieces of fish are too thick, you need to separate them. Each portioned piece of tuna should be no thicker than 3 cm.
3. We start marinating: mix soy sauce with salt and spices. We generously soak the fish with the resulting marinade.
4. We leave the fish for half an hour to soak in the marinade, not forgetting to cover it.
5. We fry as usual: pour oil into a thick-walled frying pan, heat it, and when it starts to hiss from contact with moisture, lay out the pieces of fish.
6. When a golden crust appears (after 3-4 minutes from the start of frying), carefully turn the steak over to the other side and brown it. If you turn them over after only 1-2 minutes, we get lightly fried pieces with a damp middle. In order for it to reach, after turning off the fire, you need to cover the pan and hold the fish under the lid for a couple of minutes.

Put the finished tuna on fresh lettuce leaves or just on a plate and serve warm with vegetables or your favorite side dish.

How to cook tuna fillet in a pan

There are so many in big tuna dietary meat that it is quite possible to buy a rather impressive piece without a single bone. Cooking and eating it is a real pleasure! To do this, you can use both a regular frying pan and a grill.

Ingredients

• Fillet of tuna fish - about 700 g.
• Olive oil - 3-5 tbsp.
• A mixture of ground peppers - 2/3 tsp
• Salt - 1 tsp

How to deliciously fry tuna fillet in a pan

We prepare the fish for pickling in the same way as in the previous recipe.

• We divide the fillet into portioned pieces weighing up to 200 g and about 2 cm thick.
• Lubricate the fillets generously with oil, salt and pepper them and leave to marinate.

Pour the remaining oil into the pan (you don’t have to), heat it up strongly, put the fish pieces in. Hot fat blocks the release of liquid from the meat, and all the juices remain inside, which determines the taste of the dish. Brown the fillets on both sides.

Secrets of the most delicious tuna in the pan

• If the soy sauce is too salty, then less salt should be added to the marinade.
• If someone does not like the taste of paprika, you can do without this spice. Instead, it would be nice to add a pinch of a ready-made set of spices that abound in grocery stores, or you can do with black pepper.
• We do not recommend using flour for frying tuna.
• If the household has a non-stick frying pan, you can also refuse oil to reduce the calorie content of the dish to a minimum.

The restaurant menu is distinguished by sophistication and variety. Chefs know how to fry tuna deliciously in a pan, and they do their best for those who love sea ​​delicacies. However, in the presence of fresh fish and the desire to please loved ones tasty treat, do the same on home kitchen not so difficult...

The perfect steak tuna is very easy. After all, what could be simpler than a rapidly fried piece of fish with an appetizing, slightly brittle crust, under which lies a barely touched by warmth inside, already easily dispersing into fibers, but still pinkish and juicy? This degree of doneness is easiest to achieve if, the direct heat of which quickly seals the steak from the outside, but penetrates much more slowly inside. It is more difficult to cook a tuna steak in a regular frying pan, but it is also possible if you properly prepare for the surprises that tuna can throw during frying.

If you managed to catch that very perfect tuna steak, I congratulate you: you have just cooked, perhaps one of the most delicious meals in your life. To surprise you once again (but on a good side), tuna hardly needs anything but salt and pepper (although a slice of lemon and a glass of white wine will not be superfluous on this holiday of life either). And if you want to be surprised for the third time, prepare the simplest five-minute sauce of lemon, capers and cilantro, the spicy aroma of which is so suitable for tuna steak.

tuna steak

Medium

5 minutes

Ingredients

2 servings

2 tuna steaks

butter

for the sauce:

2 tbsp olive oil

2 tbsp lemon juice

1 tsp capers

a few sprigs of cilantro

1 green onion feather

if desired - 1 tsp sesame paste

The ideal tuna steak is a quickly fried piece of fish with an appetizing crust, under which the inside is barely touched by warmth, pinkish and juicy.
Alexey Onegin

Most likely, you got the tuna steak frozen. In this case, transfer the steaks from the freezer to the top shelf of the refrigerator a day before cooking, so that the fish has time to defrost delicately, losing a minimum of juices. After that, generously salt the tuna steaks on both sides and leave for 30-40 minutes: during this time, the salt will have time to mix with the moisture protruding on the surface of the fish, turn into a solution and, under the influence of osmosis, be absorbed into the steaks, evenly salting them throughout the entire thickness. Rinse fish quickly under running water and pat dry with paper towels.

Why is it sometimes difficult to achieve a golden brown when frying fish or meat? The fact is that the Maillard reaction responsible for it starts at a temperature above 140 degrees, but until the moisture that is present on the surface of the products evaporates, its temperature cannot rise above 100 degrees. This means that the fish should be as dry as possible in order to quickly go through this stage and have time to fry before it irrevocably dries up inside. Therefore, do not spare paper towels - before you go to the pan, the tuna steak must be absolutely dry.

Put a non-stick pan on a high heat, pour in a little vegetable oil, and when it heats up, add a spoonful of butter - it will help the fish quickly acquire golden crust, because the count when frying tuna steaks goes literally for seconds. Butter will first bubble, then melt and mix with vegetable oil - and at this moment you need to put it on steak pan and from tuna. Fry them for 40 seconds on one side, flip and fry for another 40 seconds on the other, then transfer to paper towels to absorb excess oil.

Serve the steaks with a lemon wedge or a sauce that you can prepare before you fry the tuna steak. To do this, mix olive oil, lemon juice, chopped cilantro leaves and, as well as thinly chopped green onions. if you have secret ingredient, sesame - tahini, urbech or just sesame seeds crushed in a mortar - you can also mix it into the sauce for a thicker consistency and an interesting "Asian" flavor, the source of which is unlikely to be guessed by the uninitiated. However, tuna sauce will be very good without this secret.

You're done - arrange the tuna steaks on plates, slicing them first if desired for a prettier serving. Season your tuna with freshly ground black pepper, drizzle with sauce or simply drizzle with lemon juice and enjoy!

Thanks to extraordinary taste And useful properties tuna has become popular in many cuisines around the world. Many dishes are prepared from the meat of this fish, and one of them is a tuna steak.

The juicy, tender flesh of the fish lends itself perfectly to pickling, does not dry out, and is combined with many products.

Tuna Steak - General Principles

This dish is also great because it often does not take time to cut fish, because tuna steak can be purchased in almost all major stores. It is enough to defrost pieces of fish, marinate for half an hour or an hour, fry or bake. The fish is cooked for 15-20 minutes.

If a whole fish was purchased, it is thoroughly washed and gutted. Cut into large pieces with a thickness of 1.5 to 3 cm. For steaks, do not use those parts of the pulp that are located at the tail and head, only the middle of the fish.

The composition of the marinade usually includes lemon juice, mustard, white wine, ginger, herbs and spices for fish, soy sauce. There are recipes where marinade is not required, just rub the tuna with salt and pepper, sprinkle with lemon or orange juice and bake in the oven, wrapped in foil. The aroma of the dish will add a sprig of basil, rosemary, laid out in unground form directly on the steak.

This tuna steak is served with potatoes, cauliflower or broccoli, rice, vegetables, green beans.

There are also recipes where the steak is baked with additional ingredients, such as mushrooms, cheese, which makes the dish more satisfying. Often, onion and tomato circles are placed on top of the marinated steak. In this case, fish is served mainly with fresh herbs and vegetables.

1. Tuna steak with herbs

Ingredients:

1 large tuna;

Basil, cumin, rosemary, sage powder - 10 g each;

30 ml of olive oil;

Salt, allspice powder - a pinch each;

half a lemon;

Parsley greens - half a bouquet;

A small amount of oil for frying.

Cooking method:

1. Fresh tuna cut into fillets, washed, cut into four large pieces.

2. In a separate cup, mix all herbs, salt, pepper.

3. Dip the fish pieces in olive oil, sprinkle with a mixture of herbs.

4. We heat the pan, pour sunflower oil, put the prepared fish steaks, fry on both sides for about four minutes until a light brown crust.

5. Serve the fried steak on a serving plate, garnishing with parsley leaves and lemon slices.

2. Moroccan tuna steak

Ingredients:

1 medium tuna;

Half a glass of vegetable and olive oil;

Half a head of garlic;

Lemon juice - 2 tbsp. spoons;

Seasoning paprika, coriander - a pinch each;

Parsley, dill - half a bunch.

Cooking method:

1. We wash the greens and grind together with peeled garlic cloves through a blender.

2. Squeeze the lemon juice, pour it into the herbs and garlic, pour in the paprika and mix again with a blender, while slowly pouring in the olive oil.

3. We cut the fish, cut the steaks, rinse, pour over the prepared sauce well and leave to soak for 40 minutes in the refrigerator.

4. After 40 minutes, put the fish from the marinade into a pan with ordinary oil, fry on all sides for 2 minutes.

5. Put the fried tuna steaks on plates, 2 pieces per serving, pour over the sauce in which the fish was marinated, put next vegetable stew, sprinkle with chopped dill.

3. Tuna steak with cheese and vegetables

Ingredients:

2 small tuna;

Dutch cheese- a small piece;

Half a bunch of green onions;

A little oil for frying;

Flour - 1 tbsp. a spoon;

Salt, pepper - 10 g each.

For garnish:

2 potatoes;

A couple of tomatoes;

3 lettuce leaves;

30 ml of oil for frying;

Salt, pepper - 10 g each.

Cooking method:

1. Cut the tuna flesh into small pieces.

2. Squeeze juice from a lemon.

3. Roll the fish pieces in salt, pepper, sprinkle with lemon juice and let it saturate for several minutes.

4. Dry the saturated pieces with paper towels, roll in flour, put on a hot frying pan with heated oil, fry on all sides for several minutes.

5. Reduce the fire, sprinkle the fish with cheese, close the lid, hold until the cheese is melted.

6. Prepare the side dish: peel the potatoes, cut into thin circles, cut the tomatoes into rings, add some salt, pepper and bake until tender and crispy.

7. When serving, put 2 tuna steaks on plates, prepared vegetables nearby, decorate with lettuce leaves.

4. Tuna steak with mushrooms

Ingredients:

6 medium fresh champignons;

2 tomatoes;

Arugula - 150 g;

1 medium tuna;

A couple of onion heads;

A couple of cloves of garlic;

Olive oil - 1.5 cups;

Wine vinegar - 50 ml;

30 ml of red wine and any broth;

Mustard, honey - 30 g each;

10 g of black pepper and salt;

Lettuce greens - 2 leaves.

Cooking method:

1. My tomatoes, grind with a blender along with arugula, put on a plate.

2. Cut the peeled and washed champignons into two parts, chop the onion into a cube, squeeze the garlic through the garlic.

3. Pour wine, broth, vinegar into a separate cup, mix with honey and mustard, olive oil, black pepper, salt, stir everything well.

4. Fry champignons with onions in a pan in heated oil for several minutes, spread the garlic, fry for another 2 minutes.

5. Cut the prepared tuna fillet into pieces, sprinkle with pepper, salt and put in hot oil in a pan, fry on both sides until crusty. Drizzle with lemon juice at the end of frying.

6. Put lettuce leaves on a flat plate, lay out the fried steaks, next to the mushrooms with onions, pour over the tomato and arugula sauce.

5. Tuna steak marinated in soy sauce

Ingredients:

5 tuna steaks;

6 cherry tomatoes;

30 ml soy sauce;

Salt, pepper, granulated sugar, hot pepper powder - a pinch each;

Oil for frying - 5 tbsp. spoons;

Lettuce greens - 2 leaves;

Balsamic vinegar - 10 ml;

A piece of butter.

Cooking method:

1. We wash the tuna steaks, dry them with paper towels, rub with pepper, salt, put them in a small cup, pour in a little soy sauce and leave for 25 minutes.

2. My tomatoes, cut in half, put in a pan with butter and fry, turning from side to side for a few minutes.

3. Sprinkle tomatoes with balsamic vinegar, sprinkle with sugar, hot pepper and fry for another 1 minute, transfer to a plate.

4. Put the marinated steaks in the same pan, fry on all sides over high heat for several minutes until crispy.

5. When applying for portion dish we lay lettuce leaves, put steaks on them, put fried tomatoes around.

6. Tuna steak with teriyaki sauce

Ingredients:

2 medium tuna steaks;

A little olive oil;

1 sweet pepper;

4 cherry tomatoes;

Garlic - 2 cloves;

Half a bunch of green onions.

For sauce:

Wine vinegar - 40 ml;

Sugar - a pinch;

Soy sauce - 5 tbsp. spoons.

Cooking method:

1. For teriyaki sauce: in a small cup, mix wine vinegar, soy sauce, sugar.

2. Put the prepared tuna steaks in the sauce, put them in the refrigerator for a couple of hours to marinate.

3. After the allotted time, we transfer the pickled fish to paper towels, dry it a little.

4. Spray the steaks with olive oil and place on hot pan, fry on both sides for four minutes.

5. Transfer the steaks to a plate, and pour the sauce into the pan, bring to a boil, filter and pour into a bowl.

6. Bell pepper cut into two halves, remove the seeds, wash, cut into strips, fry with the addition of olive oil along with chopped garlic cloves.

7. When serving, put the steaks on a plate, fried peppers with garlic next to them, sprinkle with chopped green onions, put the sauce separately.

Do not add a lot of spices either when wiping the fish or in the marinade, otherwise the tender meat will lose its taste qualities and unique aroma.

To get a beautiful ruddy color of tuna steak, grease it with a little soy sauce before baking or frying, you can add a little paprika and honey.

If you don't have any seasoning, don't worry, a tuna steak drizzled with a mixture of lemon juice and salt will taste just as good as seasoned fish.

IN oven steak can be cooked both in the sleeve and in the foil. If you do not have them, then simply put the prepared pieces of fish on an oiled baking sheet. In this case, you will need to pour at least two or three times the marinade or juice that stands out on the steaks so that the top of the fish does not dry out.

Baking in foil preserves all the nutrients of the fish, but this method of heat treatment deprives the steaks of an appetizing crust. So that the steak still has golden brown, it is recommended to fry the piece for one minute in a pan in well-heated oil, then transfer it to the oven. Then the cooking time must be reduced.

When frying in a pan, there is a chance that the steak will stick to the bottom, causing appearance dishes will be spoiled, so it is important to put the pieces in well-heated oil, then the fish will immediately grab a crust.

When steaming fish, be sure to brush the sheet with oil to prevent the steak from sticking. It is also important to place the fish after, and not before, the water boils.

Any utensils for cooking steaks should have non-stick coating.

Tuna steak marinated according to the above recipes can also be cooked on a grill on the grill.