Marinated tuna steaks have a storied history that stretches back through centuries, deeply rooted in the culinary traditions of coastal communities across the globe. Before refrigeration, fishermen would preserve their catch by marinating the fresh tuna in a blend of local spices, herbs, and citrus, enhancing the natural flavors while ensuring the fish remained fresh for longer periods. This practice not only showcased the ingenuity of these communities but also highlighted the cultural significance of tuna as a staple food source.
As trade routes expanded, marinated tuna steaks began to transcend borders, evolving into a beloved dish celebrated in various cuisines, from the Mediterranean to the Pacific Islands. Today, marinated tuna steaks are more than just a dish; they represent a fusion of flavors, cultures, and cooking techniques that have stood the test of time. With the rise of health-conscious eating, the popularity of tuna steaks has surged, as they are rich in omega-3 fatty acids and lean protein, making them a perfect choice for those seeking nutritious meal options. About 70 percent of tuna comes from the Pacific Ocean, 20 percent Indian ocean, and the balance of 10 per cent is harvested from the Atlantic Ocean and Mediterranean Sea.
At Health Craft, we embrace this rich culinary heritage by promoting innovative cooking methods that honor the quality of ingredients. Our cookware is designed to enhance the cooking experience, allowing home cooks to explore the delicious possibilities of marinated tuna steaks in their own kitchens. Whether grilled, seared, or baked, the potential for flavor is limitless when you have the right tools at your disposal.
Marinated Tuna Steaks with Orange Rosemary Sauce
EQUIPMENT: Ultra-Vac rectangular container, Kitchen Machine food cutter, large sauté skillet, cutting board, French chef’s knife
PREPARATION TIME: 30 Minutes – Makes: 4 Servings
- · 4 four-ounce Tuna steaks
- · 2 cloves garlic, minced.
- · 1 sweet onion, minced
- · 1 tablespoon olive oil
- · 2 tablespoons, soy sauce
- · 2 tablespoons dried thyme, or Italian seasoning
- · 1 tablespoon Crystal hot pepper sauce
- · 1 lemon juice
- · 1 tablespoon brown sugar (optional)
- · ½ cup orange juice (optional)
- · 2-3 sprigs Rosemarie chopped (optional)
- · Salad greens and sliced peppers
- · 2 oranges peeled and quartered
To prepare the marinade, in the Ultra-Vac, add the garlic, onion, olive oil, marinade, thyme, hot pepper sauce, lemon juice and squeezed lemon. Place the tuna steaks into the marinade, cover, vacuum seal the Ultra-Vac, and place in refrigerator 1 to 2 hours.
Preheat the skillet over medium heat 275-300ᵒF and place the tuna steaks in the skillet. Cover the skillet, open the vent and cook until seared, 3 to 4 minutes on one side. Turn the tuna steak and sear for 3 to 4 minutes. Remove to a warm platter and keep warm.
Stir the marinade into the tuna drippings and simmer until reduced by about half, 2 to 3 minutes. Stir in brown sugar, if using, and the orange juice and simmer until sauce thickens, 1 to 2 minutes.
To serve - on a serving platter, combine salad greens, peppers, and oranges. Slice the tuna and place on the greens. Top with sauce and sprinkle with chopped Rosemarie. Enjoy!