Peach Jalape O Tuna Steak Recipe

I have been on a mission to add more fish to my diet recently because it has so many health benefits. It’s lean, rich in vitamins and minerals, and when cooked well, absolutely delicious. That last bit is pretty important though. If you think that you don’t enjoy fish, it’s possible that you just haven’t had it cooked well before. In this recipe I’m giving you tips and tricks so that your tuna turns out perfect and you have an amazing and delicious sauce to spoon over it at the end.

Buying Tuna Steak

While fresh tuna steaks are a treat, frozen tuna steaks can be an excellent alternative, especially for those of us who live in areas where fresh seafood isn’t easy to access. When buying frozen, opt for type of tuna that is high-quality, ensuring it’s labeled as sashimi-grade or sushi-grade for optimal freshness. Choose steaks that are 1 1/4 inch thick for even cooking time. If using frozen tuna, be sure to follow the instructions on the package for thawing. Thawing it slowly in the refrigerator will help maintain its texture.

How to Cook Tuna Steaks

Here is a brief overview of how this seared tuna steak recipe comes together. For the full recipe including all measurements, see the recipe card at the bottom of the post.

Pan Seared Tuna Steaks

When cooking tuna steaks by pan searing, the temperature of the skillet is really important. The reason is that we want the tuna to sear in one minute so that it releases from the pan. If it is at a lower temperature, it will take longer to sear, longer to release from the pan, and the end result will be a tuna steak that is over-cooked and dried out. You will know you had the temperature correct if, at a minute, the tuna is easy to flip. Additionally, you will also want to use a heavy bottomed pan or a cast iron skillet. These pans will give you the best results in searing.

Using Frozen Peaches

I recommend using frozen peaches because they tend to be less sweet than fresh. Not only are they pre-peeled and available year-round to conveniently keep in your freezer, but thawed frozen peaches add plenty of juice which helps build up the sauce.

Tips and Tricks

Preheat the skillet to a high temperature before searing the tuna. A hot skillet ensures a quick and flavorful sear on the outside while keeping the inside rare. Adjust the amount of jalapeño in the sauce based on your spice tolerance. For milder heat, remove the seeds and membranes from the jalapeño before chopping like mentioned above. Serve right away. The longer the tuna sits, the more it will cook, and the more likely it will be that you will have over cooked fish.

Storing Leftovers

Store any leftover tuna steaks in an airtight container in the refrigerator for up to three days. Reheat them in a saucepan over low heat or in the microwave until heated through. Always use your best discretion when reheating and eating leftovers.