How To Cook Tuna 6 Ways

Tuna is available in different types each with its own qualities and culinary uses. Choose accurately to ensure it fits your preferences.

• Albacore (Thunnus alalunga): This variety is known for having the lightest flesh among tuna species. Its meat is mild and rich in taste. This fish is pleasant for grilling and is suggested to be served rare.
• Bluefin (Thunnus thynnus): The bluefin tuna is the most highly prized variety, recognized for its rich flesh and splendid flavor, specifically among the Japanese. At the famous Tokyo tuna auctions, bluefin can sell for amazing prices.
• Yellowfin (Thunnus albacares): It is a medium-sized type. In the raw form it is bright red color but after cooking it changes its color to grey brown.
• Bigeye (Thunnus obesus): The size of this tuna is 20 to 200 pounds. It is recognized for its red colored meat that is mild in taste and compact in structure. It contains around 8% of fat.
• Skipjack (Katsuwonus pelamis): It is most commonly used for canned tuna. It can also be eaten fresh and has a stronger taste than other varieties. Skipjack is relatively low in fat at 2.5%, making it a leaner option.

When thinking about preparing tuna, pan searing is probably the first method that pops into mind. But wait—there are many other ways to cook it!

In fact, there’s a method to suit everyone. You can choose any approach based on what you crave and the equipment you have. Here, we’ll discuss these methods briefly.

Wondering what gives tuna a crispy crust with a soft inside? That’s pan searing. This technique involves cooking the fish in a little oil over high heat.

It’s perfect for those who enjoy a slightly rare center.

Ingredients:

• Tuna steak
• 1 tablespoon oil
• 1 tablespoon butter

Instructions:

1. Take your tuna steak out of the fridge and let it stay at room temperature for about 15 minutes – when cooking it avoid the use of cold meat. Then, you should dry it up with the help of the paper towels.
2. Next step is to heat your skillet over medium-high heat. Put some oil and butter to the pan.
3. Once heated, place the tuna in the skillet, ensuring you hear a sizzle, which indicates the pan is at the right temperature.
4. Let it sear for about 2-3 minutes until you've got a beautiful golden-brown crust.
5. Flip it over carefully and give the other side some sear for another 2 minutes.
6. Take a peek at the sides of your tuna. When you spot a nice band of cooked fish all around the edges (about 1/4 inch deep), it's time to remove it!
7. Slide that fish onto a plate and let it rest for a minute. Then slice it up and serve. Remember, the middle should still be pink.

It’s time to use your oven to bake some tuna. This method helps the fish cook uniformly and also to stay moist as well as maintain the fish flavor.

It is best used for thick pieces of fish. Plus, it requires minimal supervision—who doesn’t want that?

Ingredients:

• Tuna steak
• Melted butter or olive oil
• Salt and pepper

Instructions:

1. First, set the oven at 400°F. As it starts to get warm, grab a baking sheet and rub it with oil lightly.
2. Take your tuna steaks out and let them rest on the counter for a couple of minutes. Pat them dry.
3. Now, drizzle a few olive oil or melted butter over your tuna. Use your hands and ensure it's lightly coated.
4. Sprinkle on a few salt and pepper, and in case you need greater taste, upload a squeeze of lemon juice or your preferred herbs.
5. Place your tuna steaks on the baking sheet, giving them some space. When your oven beeps to tell you it's ready, slide that sheet in.
6. As a general rule, bake for 4 to 6 minutes per ½-inch thickness of fish.
7. Here's the trick: you need the exterior to look cooked, however when you peek inside, it should still be a bit pink in the center. That's the sweet spot!
8. Once time's up, pull your tuna out and let it rest for a minute or two. This gives the juices a chance to settle back into the fish. Slice it up and get ready to impress!

Those smoky flavors and appealing grill marks—what more could you ask for? Call your friends over for an outdoor gathering, set up the grill, and cook that tuna!

Ingredients:

• 4 (6 ounce) albacore tuna steaks (1-inch thick)
• 3 tablespoons olive oil
• Salt and pepper
• ½ cup hickory wood chips, soaked

Instructions:

1. First, let's get those tuna steaks ready. Grab a zip-top bag, toss in your tuna, and splash in some olive oil.
2. Give it a good squish to coat everything evenly, then pop it in the fridge for about an hour.
3. While you're waiting, get your grill going -medium heat is perfect. 
4. If you have hickory or mesquite woods you can spread a handful of them on the coals.
5. When your grill is hot, use a small quantity of oil and paint on the grates.
6. Empty your fish from that bag, sprinkle some salt and pepper on both sides then place those steak on the grill.
7. You're looking at about 3 minutes per side – just enough to get some nice grill marks and cook the outside while keeping the inside nice tender.
8. When time's up, transfer the tuna onto a plate. Squeeze some fresh lime juice right over the top while they're still hot. Serve it up right away!

If you want to make some changes to the classic frying process to obtain a better result, use air frying.

It is one of the best ways to prepare your tuna as it doesn’t take much of your time, great for working weekdays or those hurried Sunday evenings.

Ingredients:

• 2 tuna steaks
• 1 teaspoon lemon juice
• 2 teaspoons olive oil
• 1/2 teaspoon (each) salt and pepper

Instructions:

1. Start by heating up your air fryer to 360°F - just a few minutes will do.
2. Pat those tuna steaks dry. Then coat with oil and a generous sprinkle of salt and pepper. Don't forget both sides!
3. Lay them gently in your air fryer basket - no overcrowding! Just 2 minutes on each side for that restaurant-style medium rare.
4. The outside gets this gorgeous golden color while the inside stays beautifully pink.
5. Once done, let those steaks rest for a couple minutes. Then slice them up, squeeze some fresh lemon juice over top, and enjoy!
6. Want it more well-done? Just add an extra minute per side.

In this method, you enclose the tuna in a vacuum bag then cook it using water bath at a specific controlled temperature. Once done, you get a tender, evenly cooked steak without compromising on the chances of getting it overcooked.

Ingredients:

• 2 (10 to 12-oz) tuna steaks (1 1/2 to 2-inch thick)
• Salt and pepper
• 2 tablespoons olive oil
• Aromatic: thyme, dill, shallots, parsley
• ½ cup sesame seeds (optional)
• 2 tablespoons vegetable oil

Instructions:

1. Start by seasoning the tuna generously with salt and pepper, then keep it in a zip-top bag with a drizzle of olive oil.
2. Throw in some herbs or garlic for extra flavor. Pop it in the fridge for a bit - even overnight if you're planning ahead.
3. Heat up your sous vide water bath to your desired temp. Next, slowly dip your almost-sealed bag into water - watch the air bubble out before sealing it up tight.
4. Clip that bag in place and let the gentle heat work for 30-45 minutes (a bit longer if your tuna is on the thicker side).
5. After that, gently pat your tuna dry. Here's where you can get creative - want it sashimi-style? Wrap it up and chill it overnight.
6. Serve the rare tuna like sashimi or use the well-done tuna as a canned tuna substitute.
7. Want to try some extra? Give it a quick sear! Just 30 seconds on each side in a smoking hot pan. Consider adding sesame seeds before searing.

When cooked in warm oil, the fish retains its moisture and develops a rich texture. No worries! With minimal preparation, you get a delicate fish with a buttery finish.

Ingredients:

• 2 thick-cut ahi tuna steaks
• 2 cloves garlic
• 6 sprigs fresh thyme
• 1 pinch red pepper flakes
• 2 cups olive oil
• Sea salt to taste

Instructions:

1. Start with room temp steaks - just 15 minutes on the counter is enough.
2. Grab your skillet and toss in garlic, fresh thyme, and a pinch of red pepper flakes. Pour in enough olive oil to get about an inch deep.
3. Heat it up until everything starts to sizzle.
4. Put those tuna steaks into the fragrant oil. Turn down the heat and let them slowly cook, giving them an oil bath with your spoon every now and then.
5. Watch as they turn from pink to a beautiful white, 5 to 7 minutes.
6. Take it off the heat, move the tuna to a dish, and pour all that flavorful oil right over top. Let everything cool down naturally!
7. Cover it up tight and pop it in the fridge for a full day. This way the flavors just keep getting better.
8. When you're ready to serve, lift those steaks out of their oil bath, give them a sprinkle of sea salt, and get ready for some seriously good eating.

Let's talk tuna timing! Your perfect cook depends on how you like it done.

• Pan searing: 2-3 minutes each side. Sizzle and flip!
• Baking: 12-15 minutes at 400°F. Set it and (almost) forget it.
• Grilling: 4-6 minutes per side. Those grill marks are worth waiting for!
• Air fryer: Quick and easy - 2 minutes each side at 360°F.
• Sous vide: Slow and steady, 30-45 minutes for thin steaks, up to an hour for thick ones.
• Oil poach: A gentle 5-7 minutes in flavored oil.

Want it rare? Pull it at 110°F for that beautiful red center. For medium rare, aim for 130°F, giving you a pink center. If you prefer medium, cook to 140°F for a more cooked, but still juicy, result.

Pro tip: Most tuna fans swear by rare or medium rare - keeps that rich, buttery texture we all love!

Remember, these temperatures are guidelines. Feel free to adjust them to suit your preferences and create your perfect dish!

• Rice or Quinoa: A bed of fluffy rice or quinoa provides a neutral base for the bold flavors of the tuna. If you need a more colorful appearance, you can garnish it with parsley or cilantro.
• Avocado and Mango Salsa: Imagine a vivid, tropical salsa with creamy avocado and candy mango along your tuna. It's a fresh, vibrant, and balanced meal.
• Grilled Vegetables: We are well aware of the health benefits of tuna, and when combined with veggies, its flavors are multiplied. Lightly season and grill your favored greens: zucchini, asparagus, or peppers.
• Salad: A crisp, fresh salad with mixed vegetables, cucumbers, tomatoes, and a light citrus vinaigrette is all you need in your tuna. You can also opt for Nicoise salad for a conventional pairing.
• Roasted Potatoes: This is actually the case that suggests that the most convenient meals are also the best ones. Take a couple of potatoes, and in less than half an hour, roast potatoes, add garlic and herbs, and serve with tuna.

Fresh tuna is best from late spring to early fall, but frozen ones are available year-round. Choose frozen over thawed when possible. This lets you control when to thaw and eat it.

Just make sure to put it in your fridge right away. Remember, use it the same day for best taste. 

If you need to keep it for a while, pat the tuna dry, cover with the appropriate plastic or foil and place it in the coldest part of your refrigerator. Use within 24 hours.

If the tuna is fresh and not previously frozen, you can wrap and freeze it. However, if you bought it from grocery store, it has probably already been frozen. In this case, use it immediately.

To freeze fresh tuna, prepare a special liquid by mixing either 1 tablespoon of ascorbic acid with 1 quart of water, or 1/4 cup of salt with 1 quart of water.

Dip tuna in the liquid. Seal in plastic wrap, then in a zip-top bag.

An even better method is to freeze it in an ice block. Place it in a zip-top bag, cover with water, squeeze out all the air, and seal the bag. Frozen tuna stays good for 3 months.

To thaw frozen tuna, you have two options. The slow method is to let it thaw gradually in the fridge. If you're short on time, the fast method involves placing the sealed bag of tuna in cold water.

Avoid using microwave. For leftover cooked tuna, you can store it in the fridge for 3-4 days.