Tuna steaks are fancy, and I mean restaurant fancy. If you’ve never tried them before, don’t think for a second they have something to do with the canned stuff; they taste entirely different!
Tuna is a noble fish with lots of flavor, and it’s insanely easy to cook. It’s also easy to overcook, though!
How to make the perfect tuna balsamic steaks? For me, that means glazing a thick steak with a sweet and sour glaze and baking it to flaky perfection while keeping a pink core.
Get yourself a few nice quality yellow-fin tuna steaks. Ensure they’re fresh and at room temperature; if they’re frozen or too cold, they won’t cook right in the oven.
We’ll rub the steaks with olive oil, salt, a pinch of pepper and minced garlic. That’s my secret, the tiny garlic bits stuck in the fish roast in the oven and infuse the fish nicely. You can also add the garlic into the glaze for similar results.
For the balsamic glaze, you only need to combine balsamic vinegar (the real deal) with brown sugar. The best things in life are never complicated! And since the steaks are already seasoned with salt, you don’t need to season the glaze.
10 to 12 minutes in the oven are enough to cook a tuna steak halfway through, and, in my experience, you don’t even need to flip them. The baking tray’s heat cooks the steak from below — tuna is super delicate like that!
Tuna steaks are the perfect dinner for date night when you want to impress someone, and as you see, you don’t even need to be a great cook to turn them into a restaurant-quality meal!
Preheat the oven to 360°F. Spray a baking tray with cooking oil. Set aside.
In a mixing bowl, combine two tablespoons of olive oil with salt, pepper and garlic. Rub the steaks on all sides and place them on the baking tray. Set aside.
To make the balsamic glaze, mix the balsamic vinegar and the sugar until dissolved. Set aside.
Brush the tuna steaks with the balsamic glaze heavily and bake for 10-12 minutes or until flaky with a pink core. Don’t overcook the tuna. Baste any remaining glaze on the steaks while still hot before serving. Serve with lemon wedges.