Oh tuna steak, how we love you so.
And the fact that you’re now smothered in a balsamic reduction doesn’t hurt, either. Just sayin’.
I’m not sure if I mentioned to you before or not, but I just recently introduced J to the tuna steak. He loves fish, salmon especially, so I figured I’d give it a shot. He’s been hooked ever since. We used to eat a lot of tilapia until we read some things recently about where they are raised, what they are fed, etc. and we now choose to avoid eating it anymore. So, now I alternate between salmon and tuna mostly, with the occasional other fish thrown in the mix.
Most people prefer their fish cooked medium-rare for the best flavor and texture. In many cases (not salmon, unless it’s sushi), I would agree. J however, is not a fan of fish that isn’t cooked all the way through. This, my friends, creates a challenge sometimes. At least when it comes to leftovers. Tuna is a fish that will dry out pretty easily, so I try to cook it to just done so it’s still moist enough to eat without choking on it. Ha! And then having a nice sauce to go with it certainly helps. I will say, though, that all the leftovers go with him because I don’t like it re-heated the next day. Most of the time I’m all for leftovers and have no issue re-heating food for lunch. But tuna, when already cooked well done is way too dry for me if re-heated again. Even with sauce.
I tell you all this information that you probably don’t care to hear to urge you to cook it closer to medium-rare, or medium even, if at all possible. The flavor, texture, and moistness is much better if you do!
I cooked ours on the lovely grill pan that J got me, and even though you can’t clearly see the lines through the sauce, it marked them up really nicely. You can also use a regular skillet if you prefer, or if you don’t have a grill pan. Grill marks are pretty, but not required for this delicious dish!
Tuna Steak with Balsamic Reduction
As seen on Real Italian Foodies
- 1/4 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 3 Tbsp dried oregano
- 3 garlic cloves, minced
- salt and pepper, to taste
- 4 tuna steaks
- Combine 1/2 of the balsamic vinegar, olive oil, oregano, garlic, salt and pepper in a shallow dish or resealable plastic bag. Add the tuna and turn to coat. Refrigerate for 2-4 hours.
- Heat a grill pan over medium heat and spray with cooking spray. Remove the tuna from the marinade, reserving the marinade, and cook the tuna for about 2 minutes per side for medium rare doneness, longer if you like it more well done.
- Meanwhile, pour the reserved marinade into a small saucepan and heat over a low heat until it has reduced by half and is quite syrupy.
- Serve the tuna with the reduction poured over the top.