Tuna: The Steak of the Sea
Tuna steaks are perfect for grilling, and a sweet, tangy marinade keeps them flavorful. Photo by Jordan Lorraine

Tuna: The Steak of the Sea

I sometimes get a feeling when I’m grocery shopping that I’m forgetting something. As I check my list and check the cart I realize that I have everything, but my heart feels like there is a hole that a mystery food can fill. So when I finally get the car loaded up with the groceries I’ve purchased, it dawns on me what I’m missing: a nice cut of fresh tuna.

A quick trip to Ski’s Meat Market quickly rectified that situation. For about 14 dollars I bought two 10-ounce yellow fin tuna steaks, which is about half as much as you’d pay for a single dish at any gourmet restaurant in a big city. I felt that hole fill, almost instantly, with thoughts of a beautiful rare tuna steak.


As with all great things in life, tuna are sought after. Not necessarily yellowfin tuna, but their brethren, southern bluefin tuna are considered critically endangered by the International Union for Conservation of Nature (IUCN). Drastic overfishing has driven the southern bluefin tuna to the brink of extinction. Currently, only the southern bluefin tuna is on the endangered species list.
Breathe easy though yellowfin tuna lovers, your marvelous ahi steak is not yet threatened, just nearly so. Enjoy the yellowfin, though sparsely.
Tuna, like steak in my opinion, is best served rare or medium rare. You can sear the steak on either the grill or pan fry for a few minutes a side. I will cry if I hear about any tuna being cooked completely through–it’s a tragic, scarring event that you will think about for the rest of your life.
Tuna Steak Recipe:

2 tuna steaks, about seven to nine ounces
2 Tbsp. olive oil for the pan frying
For the marinade-
½ an orange, juiced
¼ cup soy sauce
2 Tbsp. Worcestershire Sauce
1 tsp. ground black pepper
For the glaze-
3 Tbsp. balsamic vinegar
½ an orange, juiced
2 Tbsp. honey
3 Tbsp. Chicken broth
1.   Mix all ingredients for the marinade in a plastic, sealable container, place in tuna steaks, let sit for 30 minutes then flip. Marinade the tuna steaks for at least 2 hours.
2.   When the tuna steaks are about done marinating, start to heat up the glaze ingredients in a small sauce pan and let the mixture reduce until the glaze thickens.
3.   When the tuna steaks are ready to be cooked, heat the olive oil in a frying pan over medium high heat. When the olive oil starts to shimmer, fry each side of the tuna steak for about 2 minutes. Cooking time varies depending on how thick the tuna steak is. Shorter for smaller cuts (4-5 oz.) and longer for thicker cuts.
4.   When the tuna is cooked, pour a tablespoon of the thickened glaze on top of the tuna steak and serve. Additional glaze can be added, it’s tasty stuff.

Jordan Lorraine


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