There’s nothing like having access to fresh fish. I am a regular at Moby Rick’s Seafood in Saratoga Springs, NY. Rick, a third generation Long Island fisherman, uses sustainable fishing practices and makes sure we have a fresh supply of fish and shellfish. I stopped in on Friday and picked up this beautiful tuna.
Our favorite way to cook tuna steaks is to marinate for 15-20 minutes and then sear on each side. The full recipe is at the bottom of the post.
It might seem intimidating to make tuna at home but it really isn’t hard to do. Once you try it, you’ll be surprised at how easy it is. If you’re not sure or have a question, email me or leave your question in the comments below.
- 2 - 1½" tuna steaks (10-12 ounces each)
- 1 tablespoon soy sauce
- 2 tablespoons sriracha
- 4 drops sesame oil
- ½ teaspoon maple syrup
- Preheat a grill to 400F.
- Combine soy sauce, sriracha, sesame oil and maple syrup. Set ⅓ aside. With the other ⅔, brush both sides of the tuna steaks.
- Let the steaks sit for 15-20 minutes.
- Brush the grill grates with an oiled paper towel.
- Place the steaks on the grill, close the lid and grill each side for 2-3 minutes.
- If the grill is hot enough and the steaks are seared enough, they will flip easily.
- Remove the steaks and let rest for about 5 minutes.
- Slice and serve.
I haven’t made tuna steaks in a while and now you are making me crave it! Looks great!
[…] Next I experimented with cooking at very high temps – 600F to 700F – to make restaurant quality steaks and perfectly seared ahi tuna. […]