Cooked just right, this lovely seared tuna steak is tender and flaky.
I have to admit, I don’t eat a lot of fish, and after eating more than my fair share of canned tuna during my student days, I definitely didn’t have very high expectations before trying out this recipe.
The thing about a decent tuna steak, though, is that it’s just so darned good! Before even putting the first morsel in your mouth you should be able to see the way the meat flakes with your fork without taking on the soppy texture that is sometimes seen with white fish varieties.
Cooked just right, my paleo pan-seared tuna steak offers a double whammy of tender flakiness and firm meatiness, with a taste that is just out of this world.
I’ve decided to keep the ingredients list nice and simple, making this a rather bare bones recipe, and it’s my hope that you’ll be able to source some real tasty tuna steak so that you can enjoy its more or less unadulterated fishy goodness.
Now on to my Paleo recipe!
Paleo Pan Seared Tuna Steak
Paleo Pan Seared Tuna Steak
- 1 Yellowfin or Ahi tuna steak, the fresher the better
- A generous dab of grass-fed butter (Kerrygold and Anchor are my favorite brands)
- Extra virgin olive oil (optional)
- Poppy seeds (optional)
- Salt and pepper to taste
- Take your tuna steak out of the refrigerator 30 minutes or so prior to cooking. Rub it with salt and pepper.
- Melt your grass-fed butter in a cast iron skillet on a fairly high heat. Bear in mind that consisting predominantly of saturated fats, butter has a higher smoke point and can withstand higher temperatures than, say, olive oil. I put a little combination of both. Of course, you’ll still want to keep an eye on it to prevent browning.
- The tuna steak is likely to cook in a relatively small amount of time, so depending on how ‘rare’ or well done you like it to be, I would recommend anything between one and three minutes on each side. Remember that it will continue cooking after you remove it from the pan, so it may be wise to take it out 30-45 seconds earlier than you think.
- Allow the tuna steak to sit for a minute or two before serving.
- Serve and enjoy!
Given that this is a fairly neutral-tasting method of cooking tuna steak, you’re going to have a large amount freedom in terms of how you garnish and serve it. Steamed veggies like broccoli and an arugula salad are just a couple of ideas, but I would recommend just listening to your taste buds. I even add in my sauteed spinish with bacon and garlic to really get things Paleo-licious!
One last thing: pay attention to the way the steak takes in the flavor of the butter. To me, the way the buttery fish combines with the basic-but-stark flavor of the black pepper is utter culinary divinity, and even typing this now, my mouth is watering!