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Tuna Steaks with Creamy Garlic Sauce and Salad is my go-to when I want something that feels special but is surprisingly quick to pull off. You get juicy, perfectly grilled tuna, a lusciously creamy sauce, and a crisp colorful salad all in one plate. It is a fresh way to eat lighter without sacrificing comfort.
The first time I cooked this for friends they could not believe how fast it came together and now I use it whenever I crave something both healthy and a little indulgent
Ingredients
- Tuna steaks: about one and a half inches thick delivers a meaty texture and grills beautifully look for pieces with a deep rosy color and no fishy odor
- Olive oil: helps keep the tuna moist and important for that golden sear choose extra virgin for the best flavor
- Garlic powder and onion powder: bring savory depth without fussing over chopping
- Salt and black pepper: wakes up the flavor of the fish do not skimp
- Butter: for the sauce adds richness opt for unsalted to control seasoning
- Fresh garlic: gives the sauce its signature punch make sure to use fresh cloves for best aroma
- Heavy cream: blends everything into a velvety pourable sauce buy one with no added thickeners if you can
- Fresh parsley: brightens the sauce pick flat-leaf for the freshest taste
- Dried oregano: sneaks in a herby note use one from a freshly opened jar
- Mixed greens: form the salad base go for a blend with baby spinach and arugula for extra flavor
- Cherry tomatoes: add sweet juicy pops and beautiful color look for firm and glossy tomatoes
- Cucumber: brings fresh crunch choose one that feels heavy for its size
- Red wine vinegar: for the salad dressing provides acidity to balance all the richness
Tips on ingredient selection are all about freshness and looking for bright vibrant produce and tuna from a reputable fish counter
Step-by-Step Instructions
- Season the Tuna Steaks:
- Pat tuna steaks dry with a paper towel. Sprinkle both sides evenly with garlic powder onion powder salt and black pepper. Drizzle with olive oil and use your hands to rub seasonings in making sure each steak is well coated
- Grill the Tuna:
- Heat a large cast iron grill pan over medium-high. Once hot add tuna steaks. Grill for about two to three minutes on the first side. Flip carefully and grill for another two to three minutes for medium rare or a bit longer if you prefer well done. The outside should be golden with visible grill marks. Remove tuna from grill and let rest on a plate for five minutes so juices redistribute
- Make the Creamy Garlic Sauce:
- In a small saucepan melt the butter over medium. Add minced garlic and stir constantly for one minute until fragrant but not browned. Gently stream in the heavy cream whisking as you go. Add parsley dried oregano salt and pepper. Let simmer for one or two minutes until slightly thickened and creamy. Keep sauce warm on the lowest heat while you assemble the meal
- Mix the Salad:
- In a large bowl add mixed greens halved cherry tomatoes and diced cucumber. Drizzle with olive oil and red wine vinegar. Sprinkle in a pinch of salt and pepper. Toss gently so everything is evenly coated but greens stay crisp
- Assemble Plates:
- Divide salad between serving plates. Slice tuna steaks across the grain into thick strips and arrange on top of the salad. Generously spoon creamy garlic sauce over the tuna. Serve immediately while everything is fresh
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One of my favorite things about this dish is how the sauce soaks into the grilled edges of the tuna turning every bite into a burst of flavor. I remember my niece licking her plate clean the first time she tried this and now she always asks for extra sauce
Storage Tips
If you have leftovers store the tuna and sauce in separate airtight containers in the fridge. The tuna will keep for about one to two days maximum and the sauce should be reheated gently over low heat to keep it creamy. The salad ingredients last best if left undressed until serving time
Ingredient Substitutions
Swordfish or salmon steaks also grill up well and partner nicely with the creamy sauce. You can swap heavy cream for half and half for a lighter version. Use white wine vinegar instead of red wine for the salad dressing if you prefer a milder tang
Serving Suggestions
This meal is delicious as a stand alone but you can stretch it with a side of herbed rice crusty bread or some roasted potatoes. For a brunch twist I sometimes chop up the tuna and toss it right into the salad for an easy all-in-one bowl
Touch of Inspiration
Tuna steaks have long been a delicacy in coastal towns and I always think of summer dinners on the patio when grilling them. The quick sear keeps the fish moist while the sauce brings out a Mediterranean flair. It is a celebration of fresh ingredients with every bite
Frequently Asked Questions About Recipes
- → How long should tuna steaks be grilled?
Cook tuna steaks for 2-3 minutes per side on a hot grill for a seared exterior and moist interior.
- → What gives the garlic sauce its creamy texture?
The sauce gets its creamy richness from heavy cream and butter, blended with sautéed garlic and herbs.
- → Can I adjust the thickness of the sauce?
Yes, simmer a bit longer for a thicker sauce, or add a splash more cream for a lighter consistency.
- → Which salad greens work best?
Mixed greens are ideal, but you can use arugula, spinach, or your preferred leafy greens for variety.
- → Is this meal suitable for dairy-free diets?
To make it dairy-free, replace butter and cream in the sauce with plant-based alternatives such as olive oil and coconut cream.