Pan Seared Yellowfin Tuna Steaks

Now this one is a real time saving recipe. I intentionally serve Pan Seared Yellowfin Tuna Steaks on those days when I’m anticipating provision supplies which I will be very busy when it arrives. I really need fast cooking meals on these kind of days, but I also need to serve something that my crew will appreciate after a long and hard labor of lifting all my provision and cabin stores.

Cooking it with oil and butter at the right temperature gives your Tuna Steak a nice glossy golden brown finish. All you need is 5 minutes and its cooked already!

Pan Seared Yellowfin Tuna Steaks Photo by Nino Almendra
Pan Seared Yellowfin Tuna Steaks
Photo by Nino Almendra

Now on with the cooking…

Pan Seared Yellowfin Tuna Steaks

Prep. time: 5 minutes

Cooking time: 5 minutes

Difficulty: Very Easy

Makes; 12 Yellowfin Tuna Steaks

Good for 12 crew

You will need;

12 pcs. (180-200grms./each) yellowfin tuna steaks

Salt and freshly grounded black peppers

1 Tbsp. vegs. cooking oil

1 Tbsp. unsalted butter

Garnish with 1 lemon, cut into wedges

Direction;

If you using frozen tuna steaks, thaw it inside the fridge at 4’C overnight.
(Other thawing method may apply; microwave and cool running water.)

Wash and drain the tuna steaks. Season with salt and freshly grounded black peppers. Set aside.

Heat the cooking oil and butter on a large frying pan over medium-high heat.

Pan seared the tuna steaks for 2-3 minutes on each side.

Transfer in a serving dish with wedges of lemon on the side.

Serve with Garlic Soya Dip as a compliment.

Bon Appetit! Enjoy your meal !!! 😉

Here’s how I do it;

A box of Yellowfin Tuna Steaks. It's like winning a lotto when you receive it onboard.
A box of Yellowfin Tuna Steaks.
It’s like winning a lotto when you receive it onboard.
These tuna steaks are vacuum pack individually making it easy for thawing/defrosting. And of course, it is expensive than the whole tuna.
These tuna steaks are vacuum pack individually making it easy for thawing/defrosting.
And of course, it is expensive than the whole tuna.
Each tuna steaks is around 180-200 grms.
Each tuna steaks is around 180-200 grms.

If you using frozen tuna steaks, thaw it inside the fridge at 4’C overnight.
(Other thawing method may apply; microwave and cool running water.)

Wash and drain the tuna steaks. Season with salt and freshly grounded black peppers. Set aside.
Wash and drain the tuna steaks.
Season with salt and freshly grounded black peppers.
Set aside.
Heat the cooking oil and butter on a large frying pan over medium-high heat.
Heat the cooking oil and butter on a large frying pan over medium-high heat.
Pan seared the tuna steaks for 2-3 minutes on each side.
Pan seared the tuna steaks for 2-3 minutes on each side.
Tuna steaks gets pale while cooking. You know when its ready to turn over.
Tuna steaks gets pale while cooking. You know when its ready to turn over.
Cooking it with oil and butter at the right temperature gives your Tuna Steak a nice glossy golden brown finish.
Cooking it with oil and butter at the right temperature gives your Tuna Steak a nice glossy golden brown finish.
All you need is 5 minutes and its cooked already!
All you need is 5 minutes and its cooked already!
Pan Seared Yellowfin Tuna Steaks Photo by Nino Almendra
Pan Seared Yellowfin Tuna Steaks
Photo by Nino Almendra
Pan Seared Yellowfin Tuna Steaks Photo by Nino Almendra
Pan Seared Yellowfin Tuna Steaks
Photo by Nino Almendra
Pan Seared Yellowfin Tuna Steaks Photo by Nino Almendra
Pan Seared Yellowfin Tuna Steaks
Photo by Nino Almendra

Pan Seared Yellowfin Tuna Steaks serve with Garlic Soya Dip

Pan Seared Yellowfin Tuna Steaks with Garlic Soya Dip Photo by Nino Almendra
Pan Seared Yellowfin Tuna Steaks with Garlic Soya Dip
Photo by Nino Almendra

Thanks alot for spending your precious time on my blog and hope this recipe
encourage you to try cooking some Pan Seared Yellowfin Tuna Steaks for your
crew onboard or your love ones at home.


About the Cookonboard?

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6 comments

      • Interesting, I’ve never heard of Navy Merchant Ships; I suppose next I’ll find out that the navy has it’s own movie studios as well. 😉
        I work for a casino in the employee dinning room; like you, I have the same set of “customers” every day. Unfortunately, it is difficult to impress this group of people because they are the biggest bunch of uncultured swine in the country, who can’t tell the difference between king crab and imitation crab.
        I am going to try your recipe with some salmon though and see how the masses react. Again, thanks for the great ideas!

        Liked by 1 person

        • Hello Japhethwg,

          Nice to know where you’re working. Of course I use to have the same problem like yours from time to time. But Onboard I normally cooking for Multi-national crew so I can’t stick to a single cuisine. And witha very limited ingredients onboard I need to be very flexible with my Menu planning.

          But so far, the most common complain I recieved on a daily basis is – They hate me because they keep on gaining weight with the food I’m serving.

          Try serving them with warm or cold starters. That will give your customers a choice if they don’t like to eat the Main Course. It will save your budget and it is also a good way to recuperate your left-overs. I will be posting a series of cold and warm starters sooooon…

          -nino =)

          Liked by 1 person

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