Yellowfin tuna is one of my favorite fish, followed only so slightly by red snapper; however, tuna is much more budget friendly. This is my favorite way to prepare it. Super quick, super easy, and super delicious!
Tuna is very rich, so a good sized steak is probably enough to split between two people. My recipe here calls for 2 steaks, so this will probably feed three or four hungry fish-lovers.
The tendency may be to overcook fish, so “hot and fast” is the best recipe for dense, fleshy steaks such as tuna. Removing it from heat, but leaving it in the hot skillet for a minute or two guarantees that it’s cooked to perfection, not overcooked.
2 nice-sized yellow fin tuna steaks (preferably caught earlier in the day, but most probably bought at a good fish market)
1/4 cup olive oil
salt and pepper
2 tbsp. unsalted butter
Rinse the fish steaks and pat dry with paper towels. Place the fish on a plate and spray or drizzle half of the olive oil over them, carefully turning the steaks so they are coated with oil. Sprinkle both sides with salt and pepper to taste.
In a shallow, round cast iron skillet, pour in the rest of the olive oil and add the butter. Heat on high until the butter is melted and the skillet is sizzling hot. Carefully place the fish steaks in the hot skillet and let cook for about 4 or 5 minutes, or until the underside of the filet is charred. (Lift one edge of the cooking fish with a rubber spatula to see if it’s nice and browned).
Very carefully, using a wide spatula, flip the steaks to the uncooked side (be careful of the splash); turn heat down to medium and continue to cook for only about 2 more minutes. Turn the heat off, and let the fish rest for another 3 to 4 minutes in the hot skillet.
There; you’re done! The middle should be red and moist and the outside should be slightly charred.