20 Tishrei 5782 / Sunday, September 26, 2021 | Torah Reading: Sukkot
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Tuna Steaks    

Tuna Steaks

If you're in the mood for a juicy steak but not for beef, try this simple recipe for juicy red tuna steaks!


Preparation Time: 20 minutes 

Frying Time: 5-7 minutes 

Level of Difficulty: Medium 

Kashrut Type: Parve or Dairy 


Red tuna is a delicious and simple fish to make and it’s quite suitable for steaks. It is best to use fresh tuna, but good quality frozen tuna will do the job. Just be sure to defrost it in the fridge for a day, rinse, and pat dry just before preparation. 


You can make your tuna steak in a strip pan, but a teflon or non-stick pan will do the job (and in some ways even better). A little oil, salt and black pepper are all the seasoning you will need, and then the steak will also be parve.   


The challenge in this recipe is to give the tuna the right amount of frying time. Many prefer a short frying of about two minutes, which leaves the chunks in "medium" mode (reddish and semi-done). We like to fry for a little less than three minutes for "medium well-done" but still juicy. It is important not to overdo it, otherwise you will get a dry and crumbly steak.  


Serve the best tuna steak with green salad and roasted potatoes. 




Chunks of red tuna according to the number of servings  

Potatoes – one per serving, cubed, with or without the skin 

(Optional) Soft butter, at least half a teaspoon per portion – this makes the recipe dairy 

Olive oil 

Salt, shredded black pepper 

Garlic, one clove for every 3-4 chunks 

Fresh lemon juice 




1. Heat the cubed potatoes in a large, heavy skillet with olive oil over high heat for 2-3 minutes. 


2. Stir the potatoes. Reduce the heat and heat for another 2-3 minutes.  


3. Add salt and continue to fry. Stir occasionally until the potatoes are soft and nicely fried (about 10 minutes). 


4. Remove the tuna from the refrigerator. Dry each portion separately with paper towels. Drizzle with olive oil, salt and pepper, stir slightly and set aside. Crush the garlic and mix with the soft butter. 


5. Heat pan on the highest stove flame. When heated, carefully place 2-3 chunks in the pan, leaving space between them. Fry according to the thickness of the portion: about 3 minutes or slightly less on each side for steaks that are 2.5-3 cm (about 1 inch) thick. 


6. When you flip the steak to fry the second side, place a little chunk of the butter-garlic mixture.  


7. When done frying, drizzle some lemon juice, remove from the heat, and serve with the potatoes and green salad. 


* * *  
Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 



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