Cut into steaks, brush with olive oil, salt & pepper and pan saute at high heat for a few minutes on each side. Dh does ours on the grill. It's great served with a mango salsa.

You could also use a grill pan on the stove.

Ina's tuna steaks

This is how I cook tuna.

Baked Tuna

Preheat the oven to 450 degrees F.

I usually use spray on olive oil on the bottom of a rimmed
baking sheet or pan. If I don’t have
that, I pour just a small amount of olive oil on the bottom of the pan and rub
around with my hand.

Pat each tuna steak dry with paper towels.

Arrange the fish on the baking sheet. Brush each steak with
olive oil (a silicon brush is good for this) and season them with salt, pepper and, if desired, your choice of spices and herbs. I always use just salt and
pepper.

Bake the tuna
steaks for approximately 10 to 12 minutes per inch of thickness or 4 to 6
minutes per 1/2" of thickness.

Sometimes I put just a small amount of white wine when using
a baking pan. When the tuna is done, I
will pour the reduced wine on top of the tuna.

I cook tuna in a very hot skillet in butter and olive oil quickly. Flip once, season with whatever seasoning in a jar you like ( I love Greek from Penzeys) flip again for a few more seconds, then transfer to a plate. Squeeze fresh lemon in the remaining drippings then pour all over the steaks.

I like the flavor of the browned butter and as the steaks are cooked hot and fast, it doesn't burn. I also prefer tuna cooked medium rare, that completely raw interior isn't my taste. Keep in mind that the steaks will continue to cook as they rest on a plate, and they cook quickly.

You can always cook it more but you can't undo.

For a change of flavor, I sometimes marinate tuna steaks (especially if they have been frozen) with a mixture of soy (or Ponzu) sauce, wasabi, ginger, yuzu (or lemon) juice, and sesame oil. I save enough marinade to make a sauce, thickened with potato starch in the microwave. I use yuzu juice when I have yuzu in my yard, but lemon juice works well also. I get more flavor from yuzu zest than I do from the juice, since the yuzu fruits do not have much juice, but I also buy bottled yuzu juice at my local Japanese market, and that works fine for marinades.

Take a piece about 8 ounces and put into pan of boiling lightly salted water. Watch closely, will change to white pretty quickly. Remove from water and cool. Flake or chop, make tuna salad as usual. A taste treat.

CindyMac... That looks delish!! What did u season with & what is the topping made of... Diced mango & what else?

We did Bumblebeez' very simple recipe. Cut the fish about 3/4", cooked barely 10 minutes. It was yummy, lemon definitely added some zing. Thanks, Bumble...

Annie, I marinate it and then dh cooks it outdoors. The salsa is mango, red onion, red serrano pepper, olive oil, lime juice, and cilantro.

Blackened Tuna

tuna cut into 1 inch thick steaks

4 tablespoons butter

4 tablespoons olive oil

1 tablespoon Paul Prudhomme’s Blackened Redfish Magic

1 teaspoon Tony Chachere’s Creole Seasoning

¼ teaspoon cayenne pepper

CUT tuna into steaks. Place in shallow dish (like pie plate).

MELT butter in small saucepan over low heat; add olive oil and seasonings. Stir well. Pour over tuna. Flip tuna after covering with marinade. Cover with plastic wrap and refrigerate for 2 hours.

HEAT a cast iron skillet for approximately 10 minutes till smoking hot. (This can be done outdoors over a propane burner or indoors with adequate ventilation.) When pan is hot, add tuna and marinade. Cook, turning once, a total of 1 ¾ - 2 minutes for rare, 3 minutes for medium-well done.

Thank you! I will definitely have to try this recipe!! <3

This is seriously the best recipe I have for tuna. It is so easy and looks so elegant and tastes wonderful!!!

http://www.food.com/recipe/seared-sesame-crusted-tuna-89826