This Peach Jalapeño Tuna Steak recipe is such a simple dinner. Made in one skillet in just 15 minutes, this works great for hosting or as an easy weeknight meal.
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.
- Pat the thawed tuna dry. Whether you use fresh or frozen tuna, this is an important step. Excess moisture can hinder the searing process and prevent the formation of a delicious crust. Rub both sides of the steaks with vegetable oil and season with salt and pepper.
- Sear the tuna steaks. Place the tuna in the hot skillet and cook for one minute on each side, being very careful when you flip it. Remove the tuna and set aside.
- Cook the jalapeños. Add the jalapeños to the pan and cook, stirring occasionally, until they are soft, just a minute or two.
- Add the peaches. Add the thawed peaches with their juices. Cook for about three minutes, stirring occasionally. We are looking for the peaches to really soften and release some of their natural juices.
- Finish the sauce. Whisk in the flour. Then add the chicken stock to the pan, stirring it and allowing the sauce to thicken. Taste the sauce and add salt to taste.
- Put it all together. Add the tuna steaks back to the pan, topping them with the sauce. Serve with pickled red onions and chopped cilantro.
Quick Pickled Red Onions
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.
Temperature of Tuna
Tuna is cooked through when it reaches an internal temperature of 145 degrees Fahrenheit. It is key to this recipe to not cook it beyond that point, or you will have dried out fish that is less than enjoyable. If you are nervous about the doneness, I highly suggest investing in an instant read thermometer. It is a great way to keep an eye on your meat when it is cooking on the stove top.
Instant Read Thermometer
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 for Cutting a Jalapeno
Most of the heat of a jalapeno pepper lives in the seeds and ribbing (the white part inside of the pepper), so you will want to remove them when making this recipe. Here are some tips to keep in mind when cutting jalapenos safely. Wear rubber gloves -even the smallest amount of juice in your eye will ruin your day.
- Cut the pepper in half. Then cut just below the stem, being careful not to cut all the way through.
- Scoop out the ribbing and seeds using a spoon and discard, leaving just the outer part of the pepper left.
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.
How to Serve
This dish has a great combo of sweet and savory with the combination of the jalapeños and the peaches. I love to pour some peaches and the sauce over the tuna steaks and then top them with cilantro and some of my pickled red onions. My Cilantro Lime Rice is a great way to round out the meal.
Cilantro Lime Rice
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.
What to Serve with Tuna Steaks
If you make this tuna steaks recipe or any of my other recipes, let me know what you think by leaving a comment below! I love hearing from you.
Peach Jalapeño Tuna Steak Recipe
Ingredients
- 4 tuna steaks 1 1/4 inch thick, about 1 pound, thawed according to package instructions (453.59 grams)
- 2 1/2 tablespoons vegetable oil divided
- salt and black pepper
- 1 jalapeño pepper seeds and ribbing removed and diced small (read here for tips about dicing a jalapeño)
- 2 cups frozen peaches thawed (read why we are using frozen peaches here) (280 grams)
- 1 1/2 teaspoons flour
- 1/2 cup chicken stock (236.59 grams)
- pickled red onions for topping
- cilantro for topping
Instructions
- Pat the thawed tuna dry. Divide 1 tablespoon vegetable oil among the four steaks, rubbing it into both sides. Season both sides of the tuna with salt and pepper.salt and black pepper, 4 tuna steaks
- Set a 9 1/2 inch skillet over medium-high heat (a smaller skillet will help keep the oil from dispersing too much). Add 1 tablespoon oil and allow it to heat through. Place the tuna in the skillet and cook for 1 minute on each side, being very careful when you flip it. (Read here about why it is important to have medium-high heat.)4 tuna steaks, 2 1/2 tablespoons vegetable oil
- Remove the tuna and set aside.
- Turn the heat on the skillet down to medium. Add the remaining 1/2 tablespoon of oil to the pan. Add the diced jalapeños and cook, stirring occasionally, until they are soft, about 2 minutes.1 jalapeño pepper
- Add the thawed peaches with their juices. Cook for about 3 minutes, stirring occasionally. We are looking for the peaches to really soften and release some of their natural juices.2 cups frozen peaches
- Whisk in the flour. Then add the chicken stock to the pan, stirring it and allowing the sauce to thicken. Taste the sauce and add salt to taste, somewhere between a dash and 1/8 teaspoon. Remove the pan from the heat.1 1/2 teaspoons flour, 1/2 cup chicken stock
- Add the tuna steaks back to the pan, topping them with the sauce. Serve with pickled red onions and chopped cilantro.pickled red onions, cilantro
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