Steakhouse Tuna

Steakhouse TunaSteakhouse Tuna

Carbohydrates per serving 0g.


Note: This is a fast and simple recipe for tuna. It works equally well with frozen tuna as it does with “fresh” tuna. I like MY tuna on the drier side but I have included instructions for a rare preparation as well.


1 4-5 ounce piece of the best tuna you can find

pepper to taste

Zest of ½ lemon

2 tsp. Soy sauce or Worcestershire sauce

½ tsp. garlic, grated or minced

½ tsp. fresh dill, chopped

½ tsp. fresh parsley, chopped

1tsp. olive oil

Juice of ½ lemon



Preheat oven to 400

Combine all of the ingredients EXCEPT the lemon juice and coat the piece of tuna. Refrigerate for 30 minutes or up to 4 hours (this can be done on a still frozen piece of tuna as it defrosts). Add the lemon juice just before cooking.

Heat an oven proof pan to medium high. Place tuna steak into the pan and cook on each side. Remove from the stove and place into preheated oven.

For rare- Cook on the stove for 1 minute per side and in the oven for 3 minutes

For medium- Cook on the stove for 2 minutes per side and in the oven for 4 minutes

For medium well- Cook on the stove for 3 minutes per side and in the oven for 8 minutes

Serve with a remoulade or Tartar sauce on the side