Cilantro and Parsley Seared Tuna Steaks over Stir Fried Vegetables
Take away the touchy cooking of seared tuna with this herb coating, that not only adds flavor but infuses a bit of moisture for a more even cooking method!
Green thumb. I love cooking with fresh herbs. Mostly for the flavor, but they also come in handy in many different ways. When I first started cooking tuna steaks, I was a bit intimidated by the process, as overcooking ruins them, and undercooking….well, you know the drill. Salt and pepper were always my basic staples, and I usually kept it at that to preserve the beautiful tuna itself. I decided to try this version one day after having a poke bowl for lunch-I typically seem to produce similar flavors of the bowl with the stir fry and tuna, but fail on the herb side when I make steaks. My discovery here was twofold-first, the herbs gave a FANTASTIC flavor, especially with that sear on them, that I would have a hard time replicating by simply seasoning, and also, the herbs protected the outside of the tuna by creating a little heat barrier, allowing it to cook subtly, but less finicky, than if I were cooking directly on the tuna (bonus-without sacrificing the sear). A great experiment!
A cut above the rest. I’m typically not a huge kitchen gadget snob. In fact, some of my favorite meals have been made in a cabin over a hot plate with a butter knife and just about nothing else. But, there are a few times when I would stress the importance of your tool kit-seafood. Unlike many cuisines, I find half the fun of cooking tuna steaks to be the presentation. Few things are more disheartening than to spend the time prepping and preparing a delicious meal, then to smash it with a dull knife when platting for your guests. I’m not suggesting to go spend a lot on fancy cutlery, but if you have the ability to use a knife sharpener or the newest knife you have, I would suggest doing so here to give a clean cut through these steaks and show off the work that you’ve created. Picasso would be impressed!
Want to try your steaks a different way?
Dill and Sesame Crusted Ahi Tuna with Pickled Red Onions and Creamy Dill Sauce
How do you cook your tuna steaks?! I’d love to hear from you or suggestions!!
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Cilantro and Parsley Seared Tuna Steaks over Stir Fried Vegetables
Equipment
- Kitchen Knife (very sharp)
- 2 Skillets
- Grater
Ingredients
- 4 small Tuna Steaks (sushi grade)
- 1 large Handful Fresh Parsley
- 1 medium Handful Fresh Cilantro
- 1/4 cup Cashews
- 1 tsp Grated Ginger
- 2 cloves Garlic
- 1 large Zucchini
- 2 medium Carrots
- 1 medium Onion
- 2 tbsp Soy Sauce (or liquid aminos for keto)
- 2 tbsp Olive Oil
- Salt and Pepper
Instructions
- Removing your tuna steak from their package, pat dry with a paper towel. On a small plate, place finely chopped parsley, cilantro, salt and pepper and toss well. Pat each steak onto the topping, pressing well to coat liberally. Set aside.
- In a heated skillet, warm olive oil and add minced garlic and grated ginger.
- As they just start to become fragrant, add in carrots and zucchini, cut in matchstick form, along with julienne onion strips. Toss well to coat with the oil and sauté until veggies start to become tender.
- Add soy/aminos and continue to toss to coat, adding a bit more oil if needed. Turn down heat to avoid overcooking the vegetables. A little crunch is preferred.
- When the veggies are al dente, turn the other skillet to a high heat. Sear each tuna steak on each side, only flipping once as you start to see white about 1/8 of the way up the steak. Cook to your liking, but these are typically best when medium rare.
- Carefully remove tuna steaks from the skillet and let rest for a minute or two. Using a sharp kitchen knife, slice in diagonal slices.
- To serve, plate a portion of stir fried veggies, topped with sliced tuna steaks, and sprinkled with crushed cashews. Enjoy!
