This tuna steak recipe couldn’t get any easier! Paired with a sweet and savory quick tomato relish, this is a healthy meal that will please your whole family. This tuna recipe is very filling but still remains a low calories and low fat meal, therefore ideal for dieting.
Serve this tuna with quick tomato relish with a glass of white wine, a simple chopped salad or a broccoli salad.
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Tuna Steak with Tomato Relish
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Seafood
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This tuna steak recipe couldn’t get any easier! Paired with a sweet and savory quick tomato relish, this is a healthy meal that will please your whole family.
Ingredients
Units
Scale
- 2 pounds tuna steak
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 pint heirloom or cherry tomatoes, finely chopped
- 1/2 medium onion, finely chopped
- 8 leaves fresh basil, roughly chopped
- 1 teaspoon sugar
- Salt and pepper to taste
- Lemon wedges, to serve
Instructions
- In a skillet over medium high heat, add 2 tablespoons of olive oil, garlic and onions, and cook for 3-4 minutes, until onions are translucent.
- Add the tomatoes and sugar, and cook for 5 minutes, or until the mixture is almost like a sauce. Turn off the heat, add basil and season with salt, and pepper. Set aside.
- Place a separate skillet over medium high heat. Season the tuna with salt and pepper on both sides.
- When the skillet is hot, add the remaining 1 tablespoon olive oil. Add the tuna steaks and cook for 2 to 3 minutes on each side or medium well done.
- Serve with the tomato relish.
Notes
Storage: Save the tuna steaks and tomato relish separately if you can. Refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 714
- Sugar: 7.2g
- Sodium: 213mg
- Fat: 23.6g
- Saturated Fat: 3.8g
- Unsaturated Fat: 3.1g
- Trans Fat: 0.1g
- Carbohydrates: 11g
- Fiber: 2.3g
- Protein: 112.6g
- Cholesterol: 177.2mg
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This was the tuna we’ve been dreaming about forever. Thank you.
Thank you so much, Becca! 🙂
This is totally worth the lack of effort it takes to make! I had some hamachi tuna hanging around that I wanted to do more than just salt-pepper-sear, and when I saw this, I realized I had all the ingredients hanging around already! It tastes better than a restaurant and god serious bonus points for being one of the quickest “fancy” dinners I’ve ever made. I will make this again and again and again.
Don’t get me wrong here – I like tuna as much as the next guy. I’m just thinking of experimenting with beef or lamb for this recipe, if you don’t mind.
I love tuna dishes and I guess this is a great entree to present to our wedding’s catering service. Thanks a lot, you’re a life-saver!
If there’s one thing I like about going to big social events in Sydney is that they serve really great fish dishes. I remember this one time when I went to a catering company sydney office in order to have a crash course in cooking but I think I’m too much of an amateur to understand the complex preparations. Good thing I found this on the web. Many thanks!
I’ve always been intimidated by cooking fish…my daughter served a fantastic tuna steak dinner not long ago for her husband’s birthday. Your recipe looks delightful…I need to try it! Thanks!