Coconut and honey herb-crusted tuna steaks
Choose from pan-seared or ‘bake and broil’ to prepare this mouth-watering fish dish.
I know that delicate slices of tuna steaks are a delicacy, served at sushi bars and at fine restaurants and parties to the delight of appreciative guests. Only problem is this chef appreciates well-cooked fish. So I researched, tried and tested a method for delicious tuna steaks – fully cooked. It may be a little different than what you’ve had in the past, but it’s absolutely delicious.
But no worries if I haven’t convinced you to see it my way. We’ve shared two ways to cook these tuna steaks – pan-seared (rare inside) or bake and broil (well done) for a gorgeous, delicious and crusty finish.
- 1 pound tuna steaks
- 1/4 cup olive oil
- 1/4 cup coconut milk
- 2 tablespoons honey
- 1 teaspoon Himalayan sea salt
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh parsley
- 1 teaspoon fresh dill
- 1/2 teaspoon black pepper
- 2 tablespoons unsweetened coconut flakes, optional
Rinse tuna steak and pat dry. Place in Ziploc bag and cover with marinade. Seal bag, removing air first.
Marinate in refrigerator 15 minutes.
Pan sear method: Heat a frying pan on high heat. Sear tuna steak 2-3 minutes per side (for 1.5” thick steaks – thicker steaks may need another minute per side. Slice thinly and serve immediately.
Bake & broil method: Preheat oven to 350° F. Transfer tuna to baking pan with juices and bake 20 minutes. Remove pan from oven and turn on broiler. Baste, then broil five minutes or until edges have crisped up. Serve warm.
Related Topics: Fish