Description
Whip up tender Tuna Steaks with Creamy Garlic Sauce and a fresh salad. A simple, flavorful dinner that comes together faster than you think!
Ingredients
Scale
- Main Event: The Tuna & Salad Base:
- 2 (about 6 oz each) fresh tuna steaks, 1-inch thick
- 1 tablespoon olive oil (for searing)
- Salt and freshly ground black pepper, to taste
- 4–5 cups mixed greens
- 1 cup cherry tomatoes, halved
- Sauce Stars: Creamy Garlic Goodness:
- 2 tablespoons unsalted butter
- 4–5 cloves garlic, minced (or more, if you’re like me!)
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- Flavor Boosters & Finishes:
- Pinch of red pepper flakes (optional, for a kick)
- Lemon wedges, for serving
Instructions
- Prep the Tuna:: Okay, first things first, pat those beautiful tuna steaks dry with paper towels. This is crucial for a good sear, trust me! Then, season them generously with salt and pepper on both sides. I always forget to season evenly, so take your time here. You want a nice, even coating for that flavorful crust. I usually do this right before I start heating the pan, so they have a moment to soak up the seasoning. It’s a small step, but it makes a huge difference in the final taste.
- Sear the Tuna:: Heat a large skillet—my cast iron is my go-to for this—over medium-high heat. Add a tablespoon of olive oil and a pat of butter. Once the butter is melted and sizzling, place the tuna steaks in the pan. Sear for 2-3 minutes per side for medium-rare, or longer if you prefer it more cooked. Seriously, don’t overcook it! I once left them on for too long, and they turned into dry, sad pucks. You’re looking for a nice golden-brown crust on the outside and a pink center. It smells amazing when it’s just right, a little smoky and savory.
- Start the Creamy Garlic Sauce:: Remove the tuna from the pan and set it aside on a plate to rest (tent it loosely with foil if you like). In the same skillet, reduce the heat to medium. Add another pat of butter if needed, then toss in your minced garlic. Sauté for about 30 seconds to a minute, until it’s fragrant but not browned. This is where I almost burned it that one time! Keep an eye on it, hon. You want that sweet, nutty garlic aroma, not a bitter, burnt smell. The kitchen starts to smell absolutely divine at this point!
- Build the Sauce:: Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Let it cook for 3-5 minutes, allowing it to thicken slightly. You’ll see it start to cling to the back of your spoon. Season the sauce with salt and pepper to taste. I like to taste it as I go, adding a little more seasoning until it’s just right. This is the heart of your Tuna Steaks with Creamy Garlic Sauce, so make it sing! Sometimes I add a pinch of red pepper flakes for a tiny kick, just to experiment.
- Finish the Sauce & Tuna:: Stir in the fresh lemon juice and a sprinkle of chopped fresh parsley, if you’re using it. Give it a good stir. Now, gently return the seared tuna steaks to the pan, spooning some of that glorious creamy garlic sauce over them. Let them warm through for just a minute or so, soaking up all that flavor. Don’t let them sit in the sauce too long, or they’ll lose their perfect sear. This step always feels like the grand finale, everything coming together beautifully.
- Plate and Serve:: While the tuna is warming in the sauce, quickly toss your mixed greens and cherry tomatoes with a light vinaigrette. I usually just do olive oil, a splash of vinegar, salt, and pepper. Plate the Tuna Steaks with Creamy Garlic Sauce alongside the fresh salad. Garnish with a bit more fresh parsley or a lemon wedge. The contrast of the rich tuna and the bright salad is just perfect. Take a moment to admire your handiwork—it looks like something from a fancy restaurant, right?