Learn how to make this tuna steaks recipe using only a few simple ingredients. Marinated tuna steaks that are seared and then cooked to perfection.
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Tuna steaks are definitely my favourite type of seafood next to whole fish because they are so meaty, incredibly easy to cook and not to mention tastes delicious.
If you’re craving a quick, flavourful seafood dish that delivers bold Caribbean flair, you’ll love this recipe.
Seasoned to perfection with a simple homemade marinade using pantry staples like fish seasoning, garlic and onion granules, tomato paste, browning sauce and a few more.
This dish is packed with taste and comes together in no time. Cooking time will vary and depend on how you like your tuna steak.
I am a well cooked type of lady but with the way I have prepared the recipe, by marinading the steaks and then searing and removing the tuna steaks from the pan.
This is where you have full control over how long you want to sear steaks for.
I also use the marinade to create a sauce and this method is done after the steaks are pan seared so you can either add the steaks to the sauce at the end or baste them.
Is tuna steaks the same as mahi mahi?
No, Mahi Mahi also known as Dorado or Dolphinfish is a completely difference species from tuna.
Mahi Mahi belongs to the Coryphaenidae family well as tuna is from the Scombridae family.
Both species are a very popular choice for eating - pan searing, grilled or baked. However, Tuna especially the canned variation comes in different colours and texture.
Mahi mahi has a translucent pinkish flesh with a bright red bloodline which turns white when cooked.
It has a mild sweet flavour and it is firm yet flaky in texture.
Ingredients you need
- Olive oil - Used for searing the tuna steaks and sauteing the vegetables .
- Tuna steaks - I'm using yellowfin tuna steaks for this recipe.
- Fish seasoning - I like to use my homemade seasoning.
- Soy(a)/browning sauce - For richness, depth, colour and flavour.
- Onion/garlic granules/black pepper/chilli/pink salt - dried ingredients used as flavour enhancers.
- Tomato sauce - For rich flavour and to help thicken the sauce.
- Onion/garlic - My usual go to base ingredients.
- Thyme/chadon beni - My favourite Caribbean flair herbs.
- Water - For the marinade and to make the sauce.
The steps
- In a large zip bag add the fish seasoning, onion granules, garlic granules, soy(a) sauce, homemade browning sauce, chadon beni, chilli powder, black pepper, salt pink and warm water.
- Add the tuna steaks and then secure the bag.
- Gently shake the bag so the tuna steaks are completely marinated.
- Refrigerate for up to 2 hours.
- After the given time preheat a medium sized frying pan or skillet with 2 tablespoon of olive oil on medium heat.
- Remove the tuna steaks from the bag (reserve the marinade) and sear the steaks to your preference. I sear mine for 3-4 minutes per side.
- Once the tuna steaks are seared, remove them from the pan and set aside.
- Add another 2 tablespoon of olive oil to the frying pan on medium heat.
- Saute the onion and garlic until soft and translucent.
- Pour in the reserved marinade then stir in the tomato paste and add the sprigs of thyme (add a few tablespoons of water if the sauce is too thick).
- Add the tuna steak to the pan, put the lid on and simmer for 5 minutes.
- Do a taste test and add any further seasoning if required before serving.
Notes and tips
- Don't marinate the tuna steaks any longer than 2 hours maximum or this my compromise the texture of the fish.
- This recipe is best eaten fresh, however refrigerate any leftovers (when cool) for up to 2 days and gently reheat when ready to serve.
- I used my own homemade Fish Seasoning spice blend.
- Remember to cook the steak to your preference. Sear the tuna per side for roughly 30-60 seconds rare, medium rare 1-1 ½ minutes, medium-well done 2-3 minutes and well done 5-6 minutes.
- Keep in mind the cooking time will vary depending on the size and thickness of your tuna steak so use the cooking time as a guideline only.
- If you are not sure if the tuna steaks are cooked to your preference I suggest slicing off a very small piece while you are cooking.
Recipes to pair this with
- Boiled Plantain
- Jamaican Yam Mash
- Broccoli Rice
- Jamaican Steamed Cabbage
- Caribbean Boiled Coconut Dumplings
- Brown Rice
- Yellow Rice With Corn
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Tuna Steaks Recipe
Ingredients
For the tuna marinade
- 4 tuna steaks
- 2 tablespoon fish seasoning
- 1 teaspoon onion granules or powder
- 1 teaspoon garlic granules or powder
- 1 teaspoon chadon beni
- ½ teaspoon chilli powder
- ½ teaspoon black pepper
- ½ teaspoon pink salt
- 1 tablespoon soy(a) sauce
- 2 tablespoon homemade browning sauce if using storebought use 1 teaspoon instead
- 1¼ cup water
To cook the tuna steaks
- 4 tablespoon olive oil
- 1 onion sliced
- 4 garlic cloves minced
- 4 sprigs of fresh thyme
- 1 tablespoon tomato paste
- additional fish seasoning, black pepper and pink salt to taste
Instructions
- In a large zip bag add the fish seasoning, onion granules, garlic granules, soy(a) sauce, homemade browning sauce, chadon beni, chilli powder, black pepper, salt pink and water.
- Add the tuna steaks and then secure the bag.
- Gently shake the bag so the tuna steaks are completely marinated.
- Refrigerate for up to 2 hours.
- After the given time preheat a medium sized frying pan or skillet with 2 tablespoon of olive oil on medium heat.
- Remove the tuna steaks from the bag (reserve the marinade) and sear the steaks to your preference. I sear mine for 3-4 minutes per side.
- Once the tuna steaks are seared, remove them from the pan and set aside.
- Add another 2 tablespoon of olive oil to the frying pan on medium heat.
- Saute the onion and garlic until soft and translucent.
- Pour in the reserved marinade then stir in the tomato paste and add the sprigs of thyme (add a few tablespoons of water if the sauce is too thick).
- Add the tuna steak to the pan, put the lid on and simmer for 5 minutes.
- Do a taste test and add any further seasoning if required before serving.
Notes
- Don't marinate the tuna steaks any longer than 2 hours maximum or this my compromise the texture of the fish.
- This recipe is best eaten fresh, however refrigerate any leftovers (when cool) for up to 2 days and gently reheat when ready to serve.
- I used my own homemade Fish Seasoning spice blend.
- Remember to cook the steak to your preference. Sear the tuna per side for roughly 30-60 seconds rare, medium rare 1-1 ½ minutes, medium-well done 2-3 minutes and well done 5-6 minutes.
- Keep in mind the cooking time will vary depending on the size and thickness of your tuna steak so use the cooking time as a guideline only.
- If you are not sure if the tuna steaks are cooked to your preference I suggest slicing off a very small piece while you are cooking.
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