6 Servings
15 Minutes
Allergens
This recipe offers just the right balance of sweet, savory, and crunchy. You can substitute salmon for the tuna steaks too — it’s amazing!
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Season tuna fillets with salt and pepper. Heat your grill pan to very hot (do not grease). Pour a little olive oil on the tuna fillets and gently massage around the edges. Place in grill pan and grill for a minute and a half on each side, not more.
Meanwhile, mix together the chili sauce, mayo, and mustard. As soon as the tuna is seared, quickly spread the mixture evenly over each piece (tuna tends to dry as it sits). Top with crispy fried onions and place in a baking dish lined with parchment paper.
Bake for 10 minutes. If you like your tuna undercooked, do it for just 5 minutes.
Notes:
If using this recipe for salmon, skip the searing and add a bit of salt to the dressing. Bake as above, but for 20 minutes or until done. I like to put it under the grill for a few minutes at the end.
Photography: Moishe Wulliger
Styling: Renee Muller
was so good! would make again
First time ever making tuna steaks – followed recipe exactly and it came out amazing- all kids loved it – tasted smokey and delic!!!!!!
SUch a perfect recipe for the nine days! I must admit that I never made tuna steaks. You inspired me.