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
- 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
- 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!
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