Broil Vs. Bake for Tuna Steaks


Tuna steaks, like beef steaks, have a meaty taste and firm texture, and, also like beef steaks, they benefit from a seared surface and a juicy center. Broiling and baking both cook the tuna steaks, but give different results for the flavor and texture. Choose baking for a more well-done tuna steak or broiling for a medium-rare tuna steak.

Baking Tuna Steaks

  • Baking tuna steaks brings them to medium- to medium-well-temperatures while preserving their inner moisture and flavor. Preheat the oven to 400 to 450 degrees Fahrenheit and brush the steaks with olive oil on both sides. Season them with salt and pepper. Place on a baking sheet covered in aluminum foil to save time at cleanup. Bake for five to six minutes and then flip the steaks over. Bake for another five or six minutes or until the internal temperature reaches 145 F for medium to medium-well.

Broiling Tuna Steaks

  • Broiling tuna steaks sears the outside edges, caramelizing the surfaces to help hold in moisture and give the outside an earthy and smoky flavor. Preheat the broiler and grease the broiling pan or brush the grates with olive oil. Season the tuna steaks with salt and pepper. Broil for four to five minutes per side or until the internal temperature reaches 135 F for medium-rare.

Advantages and Disadvantages

  • Baking tuna steaks creates an entree that's cooked evenly throughout and works well with sauces and starchy side dishes such as rice, potatoes or pasta. Broiled tuna steaks hold in the flavor of the tuna steaks and stand up better to vegetable side dishes, or stand alone without sauces and starches. Expect a meaty texture with a firm bite in broiled tuna steaks.


  • Baked tuna steaks keep in the refrigerator for up to three days. Reheat them in the microwave or in the oven. Broiled tuna steaks may not reheat as well. Though you can also keep them in the refrigerator for up to three days, reheating dries some of the moist center. Try slicing broiled tuna steak on the bias, and reheat stored steak in a skillet preheated and coated in olive oil.

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