Before preparing tuna steaks rinse with cool water and pat dry with paper towels. If cooked longer tuna steaks can dry out quickly. In a large non reactive dish mix together the orange juice soy sauce olive oil lemon juice parsley garlic oregano and pepper. Combine first 3 ingredients in a bowl. You can tell a tuna steak is done when the outside is firm to the touch it can be easily flaked with a fork and the center is still pink.

Place the tuna steaks in the marinade and turn to coat. Seal bag and turn to coat. Pour into a large resealable plastic bag. Fresh tuna loves a good marinade which flavors this fairly mild fish and helps keep it moist during cooking. Cover and marinate in the refrigerator at least 4 hours.

Teaspoon minced fresh tarragon or teaspoon dried tarragon 2 1 2 pound tuna steaks about inches thick teaspoon salt teaspoon freshly ground pepper 1 tablespoon tuna steaks with tarragon butter olive oil. Add tuna steaks to the pan and sear 30 seconds to 1 minute per side depending on desired doneness. Drain and discard marinade and bay leaf. Tuna steaks can be pink in the middle because it keeps it moist tender and flavorful. Cover and marinate in the fridge for at least 4 hours.

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Cook tuna steaks 8 to 10 minutes per side until the tuna flakes easily and is opaque in the center. Barbecue tuna steaks 8 to 10 minutes per side until the tuna flakes easily. In a medium bowl whisk together olive oil garlic tarragon vinegar dried tarragon and pepper. In a medium bowl whisk together olive oil garlic tarragon vinegar dried tarragon and pepper. In a medium bowl whisk together olive oil garlic tarragon vinegar tarragon and pepper.

Place tuna steaks into the mixture. In a medium bowl whisk together dressing ingredients. Create the perfect sear as with other cuts of meat with the word steak appended to them this one is best cooked 1 over high direct heat and 2. Place tuna steaks into the mixture. Add the tuna steaks and bay leaf.

Better yet use a meat thermometer and aim for an internal. Preheat barbecue for high heat and lightly oil grate. Place tuna steaks into the mixture. In a large skillet cook tuna in oil over medium high heat for 4 6 minutes on each side for medium rare or until slightly pink in the center. Cover and marinate in the refrigerator at least 4 hours.

Let stand for 15 minutes. Sprinkle on tuna steaks to taste. Transfer to a cutting board. Shape into a 1 inch thick log. Let stand for 15 minutes.

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Shape into a 1 inch thick log. Better yet use a meat thermometer and aim for an internal. Place tuna steaks into the mixture. Cook tuna steaks 8 to 10 minutes per side until the tuna flakes easily and is opaque in the center. Teaspoon minced fresh tarragon or teaspoon dried tarragon 2 1 2 pound tuna steaks about inches thick teaspoon salt teaspoon freshly ground pepper 1 tablespoon tuna steaks with tarragon butter olive oil.

Transfer to a cutting board. Place the tuna steaks in the marinade and turn to coat. Before preparing tuna steaks rinse with cool water and pat dry with paper towels.