Pan seared lemon pepper tuna steaks were not my original plan, but I’m so glad it ended up that way.
A couple of weeks ago, David and I went to Wegmans to get the crab cakes for our Crab Cakes Eggs Benedict. While we were there, I decided I wanted to get some fresh tuna to make into tuna fish salad. I left David a minute to get the tuna and deal with the man behind the counter. When I came back over to David he had put the wrapped tuna in the basket with a befuddled look on his face. Turns out that Yellowfin Tuna was astronomically expensive. That tuna cost way too much to make into tuna salad, and if David didn’t make the man put the tuna back, we were going have to prepare it to eat by itself.
We didn’t know how we were going to prepare it exactly, but we both knew if we were going to pay that much money for tuna steaks we weren’t going to contaminate the meat with mayonnaise and vegetation!
I did some browsing online for tuna recipes. I also looked at some cookbooks I have at home and even asked a good friend how she and her husband have prepared theirs when they have it. Nothing was really screaming at me or David, until I opened up the spice drawer. The lemon-pepper seasoning I made a while back was still in the drawer and ready to use! That’s when it hit me. I would season the tuna steaks with lemon-pepper and mince up some garlic to infuse the olive oil and saute the steaks.
Here’s how I prepared these delicious lemon pepper tuna steaks:
Remove the tuna steaks from the refrigerator and packaging; rinse under cold running water.
Lay the steaks on a plate and blot them dry with a paper towel.
Sprinkle both sides of the tuna steaks generously with lemon-pepper and squeeze a little lemon juice on each steak.
Heat butter and olive oil in a cast iron skillet, over medium-high heat. Once the oil is hot and the butter begins to foam, add the minced garlic. Sauté long enough to permeate the oil, but do NOT let it brown.
Gently smear the tuna steaks around in the garlic and flip over and do the same on the other side, to adhere as much garlic as possible. Sear the tuna steaks over medium-high heat for 4 minutes.
Turn the steaks and cook the second side for an additional 4 minutes.
Remove from the pan and allow the steaks to rest a few minutes. Squeeze some extra lemon juice on top before serving.
I made homemade Potatoes Au Gratin and plated the steaks with some fresh spinach and spritzed the fish and spinach with fresh lemon juice.
All I have to say is YUMMMMMMMMMMMM!
This accidental splurge on tuna steaks was really good. I highly recommend this is what you do, if you ever accidentally buy some really expensive tuna steaks and make pan seared lemon pepper tuna steaks, you’ll love it!
Pan Seared Lemon Pepper Tuna Steaks
Ingredients
- 2 ½ pounds Yellowfin Tuna Fillets
- 2 tablespoons lemon pepper seasoning
- 2 tablespoons lemon juice Fresh!
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
Instructions
- Removed the steaks from the refrigerator and packaging and rinse off under cold running water in the sink.
- Lay the steaks on a plate and patted them dry with a paper towel.
- Sprinkle both sides of the tuna steaks generously with lemon-pepper and squeeze a little lemon juice on each steak.
- Heat 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil in a cast iron skillet.
- Once the oil and butter are hot, add in about two cloves of minced garlic. Saute long enough to permeate the oil, but do NOT let it brown.
- Gently smear the tuna steaks around in the garlic and flip over and do the same on the other side, to adhere as much garlic as possible. Sear the tuna steaks over medium-high heat for 4 minutes.
- Turn the steaks and cook the second side for an additional 4 minutes.
- Remove from the pan and allow the steaks to rest a few minutes. Divide the tuna steaks into 4 portions, squeeze some extra lemon juice, if desired and enjoy!
Steve Quesenberry says
That is why we buy so much when it is cheap during summer and freeze it for winter use! I know that it is no longer fresh tuna, but the quality is much better than store bought tuna salad!
Debbie Spivey says
That’s a good plan!! David and I are to whimsical to plan…lol!
mjohnson9706 says
Accidentally buy some more, season them the same way and have him toss them on the grill!!!!! (My all time fave summer time splurge sliced over some nice field greens!!!)
Debbie Spivey says
YES!!
sophisticatedjerseygirl says
Looks delicious!! I love Wegmans, but don’t actually live near any, so it’s always a treat when I get to go. The tuna looks fabulous!!
Debbie Spivey says
Thanks, it was really yummy! We love Wegmans too, but don’t go there often enough. It is a little out of our way, but so worth it when we make the trip. 🙂
Nailah Washington says
do you have a recipe for your potatoes as well?
The Mountain Kitchen says
Hi Nailah! Yes, you can use the following link or click the words “Potatoes Au Gratin” at the end of the pot, that are in Blue. The only difference is that I added seasoned bread crumbs at that time to the top. It’s a matter of preference and presentation rather than flavor. Enjoy!
https://www.themountainkitchen.com/2017/10/03/potatoes-au-gratin/
https://www.themountainkitchen.com/2017/10/03/potatoes-au-gratin/
Dena says
I used your recipe and it was the first time the tuna steaks came out perfectly! Thank you!
The Mountain Kitchen says
Awesome, Dena! I’m so happy you enjoyed this recipe. Thanks for taking the time to comment. 🙂
Lesa says
I just made the tuna steak for dinner. Compliments to the chief. We totally enjoyed it. Thanks.
The Mountain Kitchen says
Awesome, Lesa! Thank you so much for sharing your review.
Handful says
Delsih prep but way too long of a sear for me. 1.5 2 minutes tops each side.
The Mountain Kitchen says
Hi! Thank you for the feedback!
Douglas Spegal says
looks great and going to cook tonight. I don’t have lemon butter but have lemon and butter. suggestions? -Doug
The Mountain Kitchen says
Hi Doug! I recommend using the fresh lemon zest from the fresh lemon you extract the juice from along with fresh cracked black pepper to taste. Enjoy the tuna! 🙂