What is a tuna steak?

A tuna steak is a thick cut from the loin of the fish, typically ahi or yellowfin, with a firm, meaty texture that holds up well to grilling and searing.

What is the best temperature to cook a tuna steak?

For rare, aim for an internal temperature of 115°F to 120°F. For medium rare, pull it at 130°F. Beyond that, tuna dries out quickly and loses its texture.

How do you know when a tuna steak is done?

Look for the outside to turn opaque while the center stays pink and slightly translucent. For steaks around 1 inch thick, that typically means 2 to 3 minutes per side over medium high heat. If you don't have a thermometer, press the center gently. It should feel soft and springy, not firm.

Can you eat tuna steak raw?

Yes, but sourcing matters. Look for tuna labeled sushi grade and buy from a fishmonger you trust. Sushi grade means the fish has been handled and frozen specifically to make it safe for raw consumption.

Tuna Steak with Mango Salsa

Ingredients

Scale

1 cup diced fresh mango
½ cup diced fresh orange (we used tangelo)
¼ cup diced pepper, green or red
1 lime, juiced
1 garlic clove, minced
¼ teaspoon kosher salt
½ teaspoon granulated sugar
1 teaspoon soy sauce
¼ cup chopped fresh cilantro, plus extra for serving
2 tuna steaks
1 tablespoon olive oil

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Instructions

In a mixing bowl, combine the mango, orange, and bell pepper.
Stir in the lime juice, garlic, salt, sugar, soy sauce, and cilantro. Cover and refrigerate while you prepare the tuna.
Coat the tuna steaks lightly with olive oil.
Grill or pan fry over medium high heat for 3 to 4 minutes, then flip and cook for another 3 minutes for medium doneness.
Place a bed of fresh cilantro on each plate, top with the tuna steak, and spoon the mango salsa over the top.

Notes

For rare to medium tuna, aim for an internal temperature of 115°F to 120°F for rare, up to 130°F for medium rare. Tuna dries out quickly past medium, so pull it from the heat a little earlier than you think you should.
If you plan to serve it rare or raw in the center, buy sushi grade tuna from a trusted fishmonger. Ask specifically for tuna labeled safe for raw consumption.
Make it ahead: the mango salsa can be made up to a day in advance and keeps well refrigerated, which makes this an easy recipe to prep before guests arrive.

Author: Superman Cooks
Prep Time: 15 mins
Cook Time: 10 mins
Category: entrée
Cuisine: American

Nutrition

Serving Size: 1 steak
Calories: 341
Sugar: 17.8 g
Sodium: 376.6 mg
Fat: 8.3 g
Carbohydrates: 23.5 g
Protein: 43.6 g
Cholesterol: 66.5 mg