Tuna steaks are deliciously meaty and pack a lot of flavour when griddled or pan-fried.
This recipe shows you how to make a tuna steak that is beautifully tender, paired with a Salsa Verde infused with parsley, capers, mustard and of course Maldon Salt to elevate the flavours and release an irresistible tanginess to the sauce.
Because tuna steaks are impressive course to serve at a dinner party, it’s important to serve equally crowd-pleasing sides with this dish. Try our baked Hasselback potatoes what are delightfully golden and crispy which pair nicely with your tuna steak. If you are tight on time, you can whip up a cucumber salad, which is light, refreshing and easy to make!
Here is how to make our Grilled Tuna Steak with Tomato and Salsa Verde recipe…
- Start by making the Salsa Verde. In a food processor or blender place all the ingredients and blitz together to form a paste. This can be as smooth or chunky as you like. Set to one side.
- Next, prepare the tomato salad. Place the cherry tomatoes and black olives in a small bowl. Add a good drizzle of olive oil, cracked black pepper and a pinch of Maldon Salt. Mix it altogether and set to one side.
- Heat up a griddle pan on a medium high heat. Rub each side of the tuna steak with olive oil.
- Once the griddle pan is hot, add the tuna steak and fry on each side for approximately 2 minutes on each side, allowing the pan to create char lines across the flesh.
- After each side of the tuna is grilled, remove from the pan. Set aside to rest.
- Now it’s time to plate up, serve the griddled tuna steak on a plate piled next to the tomato salad, a drizzle of Salsa Verde and some garnish of basil leaves.
- Finish with cracked black pepper and a pinch of Maldon Salt.
Buying tuna steaks
When you are buying tuna steaks, you need to look for firm, red or dark red flesh and make sure it is from a sustainable source. Ideally you want you choose thicker steaks as these will cook better than thinner sized steaks/loins.
How to cook tuna
It’s important to note that tuna fish can dry out quickly, turning unpleasant and crumbly in texture. When cooking, you only need to place it on the pan/griddle/BBQ very briefly over high heat. Tuna can be served cooked to rare, or cooked to have a crust on the outside but remain raw in the centre – this is called ‘Tataki’ in Japan.