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Tuna steaks are a great alternative to other seafoods and beef steaks. They can be cooked very rare and served in a variety of styles. Depending on your preference or convenience, you can grill or pan sear a tuna steak, both with outstanding results.
Decide on your method of cooking. Tuna steaks can be either grilled or pan-seared and both come out great. If you are grilling, you need to be sure to grill on high heat.
Decide on your flavors. Tuna steaks go well with Asian flavors such as teriyaki or sesame. If you like, a simple marinade for a tuna steak might consist of garlic, ginger, soy sauce, teriyaki and some sesame oil or sesame seeds.
Preheat the grill to a high temperature if grilling. If using a gas grill, turn it on to high and close the lid to allow the grates to get extremely hot. Be sure to oil the tuna or the grill before putting it on. If using a charcoal grill, either cook it over a preheated grate on direct heat, or you can cook a tuna steak directly over a charcoal chimney. To do this, light charcoal in a chimney until the coals are burning, then place grilling grate or similar rack directly over the chimney. Again, allow the grate to preheat to help avoid sticking, and to sear most efficiently. When grilling over high heat, a total cooking time of four minutes will result in a rare tuna steak. You can cook for two minutes per side, or allow 2 1/2 minutes on one side and 1 1/2 minutes on the other. If you prefer your tuna steak more done, simply leave it on longer.
Follow the same instructions as grilling if pan-searing your tuna steak, but with a hot pan. Preheat your pan and add oil when hot, or liberally oil the steak. The same cooking times as Step 3 apply.
Serve tuna steak either as a main course in steak form, or sliced thinly as an appetizer. Slices can also be added to a salad. Tuna does not have to be served warm, as many people prefer it at room temperature or cool.
Asian flavors work very well with tuna steaks, such as teriyaki.
Sliced ginger and wasabi are often used as condiments for tuna.
Use extreme caution when handling a charcoal chimney, as they get very hot.
