How do I cook Tuna Steaks and what sauce ?

[supersonic]

I have bought 2 Tuna Steaks today as I really fancied something a bit different for dinner. I was going to also do roasted vegetables - I have no idea if this is supposed 'to go with tuna steaks' but we will give it a go. My problem is I don't have a griddle and so would like to oven bake the tuna but is this such a good idea? also I have no idea if I should marinade it and also have a sauce with it if so what marinade and what sauce? I would appreciate any help whatsoever - it seems I should have done my homework on Tuna steaks first!
I have 3 - 4 hours before dinner so HELP!!!!!!

Lol, all I know is that Tuna only needs very light cooking, just warming through really. Will look some stuff up for you

I'd grill them personally but would have thought they would be fine oven baked .. I suppose I'd pan fry rather than oven though

fresh tuna has quite a meaty texture and taste and IMO don't need a sauce at all .. although maybe splash with lemon juice and black pepper before cooking

Thanks very much - I'm not sure if I fancy it really pink/raw won't it be cold?
I really appreciate your help!

This looks good and its healthy too!

tuna
cook in oven in tinfoil with butter and herbs -v.easy takes about 10/15 mins on gas 5/6 keep opening foil(once or twice) the great thing about tuna is you can see when its cooked)

could do pesto crust -mix breadcrumbs and pesto and layer on top of tuna with paremesan (alternatat layers two of each)

floyd on fish serves it with basic tomato sauce with peppers (capers would be nice in this)

hollandaise

id imagine a oriental style marinade would be nice something like soy/tamarind/lime/coriander/chillies/

What sort of veg? Mediterranean such as peppers etc?
I would really recommend pan-frying if you don't have a grill.
Fresh tuna is at its best seared (unless you are pregnant in which case it needs to be well done), as NDP says.
It doesn't really need marinading but you could dress it after cooking with a bit of olive oil and soy/teryaki sauce, or with a bit of balsamic vinegar and black pepper. Or with lemon and coriander (cilantro? Are you American supersonic?)
If the veg you have is Med., eg capsicum/peppers, zucchini/courgettes, eggplant/aubergine, then you could roast it and then make a ratatouille with the veg and a tin of tomatoes plus plenty of garlic and onion.
And serve with rice or couscous?
HTH

I think pan fried tuna is nicer. If you don't do it pink it goes very dry and thick in texture. It is melt in your mouth if you leave it rarer!

Instead of roasted veg why not try a nice fresh salsa, avocado, garlic, cucumber, tomatoes peppers etc chopped and mixed together with a little bit of chilli, then juice of one lime squeezed over. I'd normally serve this with brown rice.

Or if you do roasted veg, serve them on a bed of cous cous.

Thank you everybody for all your help so far.
Merlot - thanks for that receipe that seems quite easy an maybe even I could deal with that!
Marina - I am thinking of roasting peppers/courgette/cherry toms and red onion with rosemary and garlic but please tell me if the rosemary and garlic are not suitable with the tuna! Oh and I'm not american but thank you for the translations - you learn something new everyday!
Perhaps I now need to ask for some salsa ideas bearing in mind I don't think my cupboards/fridage contain fresh lime/lemon or chilli. although having said that I suppose I could pop and get some if necessary.
So far I will grill or pan fry - not sure yet
with roasted veg unless someone says this is completely unwise
the salsa yet to be decided!
thanks again!

As a meaty fish I think tuna will support the flavour of rosemary really well, supersonic.
Garlic is fine too. Sounds yum. I love fresh tuna

Have you any other herbs?

Wouldn't put rosemary with Tuna myself

How about coriander?? Basil would also be good??

Ha! The wonders of conflicting advice!

Go on try it then - I'm just being a stick in the mud

Ha soapbox, spare the poor gal a trip to the shops! . I think you can get away with rosemary with tuna - would not use it with white/delicately flavoured fish, obviously...

All this advice - conflicting or not its really helpful- thanks I have got all dried herbs but only fresh rosemary and think I have some thyme or parsley I can't remember!

just fry it quickly- with a little olive oil, use a warm vinagrette dressing: white wine vinegar, wholegrain mustard, olive oil, capers and coriander- its lovely

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