So, I just discovered how to transform a couple of tuna steaks into an elegant masterpiece that feels like a mini-vacay on a plate, and I’m obsessed. Let’s dive into this epic seared tuna recipe that’s swanky enough for date night, but easy enough for weeknights.
Creating marvelous and mouthwatering meals that are good for my family and friends is my love and passion. And when I really think about it, my seared tuna steaks with mustard-thyme sauce are a perfect example of a dish that fits the bill.
They are:
– Easy to prepare
– Filled with flavor
– Nutritious (packed with protein, omega-3 fatty acids, and, of course, mustard and thyme)
– Delightfully served with lemon wedges for a subtle burst of citrus.
Ingredients
- Tuna Steaks: Rich in protein and omega-3 fatty acids, supports heart health.
- Olive Oil: Provides healthy fats, enhances flavor and assists in nutrient absorption.
- Dijon Mustard: Adds tangy depth, low in calories, enhances the dish’s flavor profile.
- Whole Grain Mustard: Offers texture and a mild spice, low in carbs and fat.
- Fresh Thyme: Packed with antioxidants, adds herbal aroma and a subtle earthiness.
- Lemon Wedges: Brightens the flavors, rich in vitamin C, adds a fresh citrus note.
Ingredient Quantities
- 2 fresh tuna steaks (about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh thyme leaves, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
How to Make this
1. Wipe the tuna steaks with a paper towel to remove excess moisture, and then apply salt and freshly ground black pepper to both sides. Be generous; this fish can handle a lot of seasoning.
2. In a tiny bowl, mix together the Dijon mustard, the whole-grain mustard, and the chopped fresh thyme leaves to form a paste.
3. Spread the mustard-thyme blend equally over the opposing sides of the tuna steaks.
4. Olive oil should be heated in a large skillet, over a medium to high heat setting, until the oil shimmers.
5. Add the tuna steaks to the hot skillet with care and sear them for around 2 minutes on the first side.
6. Sear the other side of the tuna steaks for 1 to 2 minutes, depending on how done you want them. The steaks should have a crispy crust and remain pink in the center.
7. Set aside the tuna steaks for one to two minutes after removing them from the skillet, and place them on a cutting board.
8. Cut the tuna steaks into thick strips, slicing against the grain.
9. On a serving platter, arrange the slices and garnish them with fresh lemon wedges.
10. Immediate service is recommended, with the optional addition of lemon juice to taste, over the tuna. Seared Tuna Steaks with Mustard Thyme are ready for your enjoyment!
Equipment Needed
1. Paper towels
2. Small bowl
3. Measuring spoons
4. Spoon (for mixing)
5. Large skillet
6. Tongs or spatula (for turning the tuna steaks)
7. Cutting board
8. Sharp knife (for slicing)
9. Serving platter
FAQ
- Can I use dried thyme instead of fresh thyme? Yes, you can substitute dried thyme for fresh. Use about 1/3 teaspoon of dried thyme in place of 1 teaspoon of fresh thyme.
- How long should I cook the tuna steaks for optimal results? Sear the tuna steaks for about 1-2 minutes on each side over medium-high heat for a rare to medium-rare finish. Adjust the cooking time based on your preferred doneness.
- What can I use if I don’t have both Dijon and whole grain mustard? You can use either Dijon or whole grain mustard alone if needed, but using both adds a nice depth of flavor.
- Can I substitute another type of fish for the tuna steaks? Yes, swordfish or mahi-mahi can be used as an alternative, although the cooking time may vary depending on the thickness.
- How should I store leftover seared tuna steaks? Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.
- What side dishes pair well with these seared tuna steaks? Try serving them with a simple green salad, steamed vegetables, or rice pilaf for a balanced meal.
- How do I know if my tuna steaks are fresh? Fresh tuna should have a deep red color, firm texture, and no fishy smell. Purchase from a reputable source for best results.
Seared Tuna Steaks With Mustard Thyme Recipe Substitutions and Variations
Substitute avocado oil or grapeseed oil for olive oil.
Dijon mustard: Substitute with spicy brown mustard or yellow mustard.
Mustard made with whole grains: Substitute with coarsely ground mustard or more Dijon mustard.
Fresh thyme leaves: Use 1/2 teaspoon dried thyme instead.
Wedges of lemon: Use wedges of lime instead, or feel free to use a dash of lemon juice.
Pro Tips
1. Pat Dry Thoroughly: Ensure the tuna steaks are completely dry before seasoning. This helps achieve a perfect sear and crispy crust when cooking.
2. Preheat the Skillet Well: Before adding olive oil, ensure the skillet is properly heated. The oil should shimmer but not smoke. A hot skillet ensures a quick sear, locking in moisture and flavor.
3. Use a Cast Iron Skillet: For an even and well-retained heat distribution, consider using a cast iron skillet. It enhances the sear and crust formation on the tuna steaks.
4. Monitor Tuna Doneness: If you prefer a rare center, sear the steaks for about 1-2 minutes per side. Adjust the searing time based on your doneness preference, remembering that tuna continues to cook slightly after removing from heat.
5. Rest Before Slicing: Allow the tuna steaks to rest for a minute or two after cooking. This helps the juices redistribute and prevents the tuna from drying out when sliced.
Seared Tuna Steaks With Mustard Thyme Recipe
My favorite Seared Tuna Steaks With Mustard Thyme Recipe
Equipment Needed:
1. Paper towels
2. Small bowl
3. Measuring spoons
4. Spoon (for mixing)
5. Large skillet
6. Tongs or spatula (for turning the tuna steaks)
7. Cutting board
8. Sharp knife (for slicing)
9. Serving platter
Ingredients:
- 2 fresh tuna steaks (about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh thyme leaves, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions:
1. Wipe the tuna steaks with a paper towel to remove excess moisture, and then apply salt and freshly ground black pepper to both sides. Be generous; this fish can handle a lot of seasoning.
2. In a tiny bowl, mix together the Dijon mustard, the whole-grain mustard, and the chopped fresh thyme leaves to form a paste.
3. Spread the mustard-thyme blend equally over the opposing sides of the tuna steaks.
4. Olive oil should be heated in a large skillet, over a medium to high heat setting, until the oil shimmers.
5. Add the tuna steaks to the hot skillet with care and sear them for around 2 minutes on the first side.
6. Sear the other side of the tuna steaks for 1 to 2 minutes, depending on how done you want them. The steaks should have a crispy crust and remain pink in the center.
7. Set aside the tuna steaks for one to two minutes after removing them from the skillet, and place them on a cutting board.
8. Cut the tuna steaks into thick strips, slicing against the grain.
9. On a serving platter, arrange the slices and garnish them with fresh lemon wedges.
10. Immediate service is recommended, with the optional addition of lemon juice to taste, over the tuna. Seared Tuna Steaks with Mustard Thyme are ready for your enjoyment!
