Tuna Steak Recipe 

This is - in my opinion anyhow - is the KING of a tuna steak recipe.

I love how the tuna steak is not simply seared with a thin glaze but is doused in a hearty tomato and pepper marinade that used plenty of herbs and crushed garlic.

Cooking the tuna in wine also adds tremendously to its final flavor - so I find this to be a well-balanced recipe that still doesn't highlight just the fish meat, nor just the sauce. 

Take a look for yourself and tell me what you think! 

Tuna Steak Recipe: Ingredients List

This recipe will need approximately an hour and fifteen minutes and will need for four people the following ingredients:

  • 4 tuna steaks (1/2 pound each)
  • 2 tablespoons of extra virgin olive oil
  • 1 large onion
  • 1 carrot
  • 1 pepper
  • 1 large tomato
  • 1/2 a glass of dry white wine (Chardonnay)
  • 1 clove of garlic
  • 2 sprigs of rosemary
  • 1 bunch of parsley
  • sea salt
  • fresh ground black pepper

for the sauce we will need the following ingredients:

  • 1/2 pound of onions
  • 1/2 pound of peppers
  • 2 tablespoons extra virgin olive oil
  • 1 clove of garlic
  • sea salt
  • fresh ground black pepper
  • 1/2 bunch of parsley
  • 2 sprigs of rosemary 
  • 1 small spicy pepper (if you’d like!)

Tuna Steak Recipe: Cooking Steps

To start the flame, you open in the middle the pepper, remove the seeds and cut it in thin rings.

Cut the onion in rings as well, the carrots and tomatoes both in medium-sized pieces. 

In a big pot, with two tablespoons of extra virgin olive oil on a medium flame, you sear the tuna steaks, you add salt and pepper, and the onions, carrots, peppers, and tomato, the dry white wine (Chardonnay), the garlic, the parsley, and the rosemary (the herbs tied together for easy removal at the end).

Cover the pot and let it slowly cook for thirty to forty minutes.

While the food is cooking, we have the time to tackle our sauce:

Peel the onions and cut them in pieces, and the peppers as well.

Warm up two tablespoons extra virgin olive oil in a frying pan. Put there all the veggies, with the garlic, and the herbs, salt and pepper, and you cook on a medium flame for thirty minutes. 

Logically, the tuna will be ready first, so we remove the tuna steaks and we put them in a deep serving plate.

IMPORTANT STEP: We stir the remaining tuna broth, and we add it in our sauce with the cooking veggies. 

Before its ready, you remove the herbs. And pour the sauce on the fish and serve warm.

In our opinion, this tuna dish is also delicious at room temperature, and goes well with an aromatic basmati rice, or even just with steamed vegetables.

Enjoy with a glass of buttery Chardonnay, whose body and thicker mouthfeel will pair swimmingly with your tuna steak recipe creations!

Otherwise, if Chardonnay is not your thing, try a delicious sparkling wine for a knock out combination! 

Hungry for more wine recipes?

I highly recommend this book:

The Wine Lover's Cookbook! 

(Book review on its way!)

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› Tuna Steak

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