Main Dish Tuna Recipes

Tuna steaks are a perfect candidate for grilling, and a sweet, tangy marinade keeps them moist and flavorful.

An ahi tuna steak recipe that delivers a restaurant-quality meal.

Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.

Yellowfin tuna is always delicious when grilled. This is great at a tailgate party, or at your Saturday afternoon summer barbecue. You can add a little cayenne pepper or minced fresh ginger to the marinade to give it a little extra kick.

A classy version of tuna casserole. A creamy pesto sauce with spinach, bow tie pasta and tuna. Serve with warm French bread and wine for an elegant 'hot dish.'

Family Recipe, a staple once a year when fresh tuna was available in my area. It's pretty spicy, so it is generally served with boiled potatoes which are perfect for soaking up the sauce. The sauce is awesome and stands up to the very meaty fish. For some reason, long lost, my grandmother always asked for the darkest tuna steaks they had. She insisted they were better. Pretty sure my grandmother used lard for frying, my aunt says butter and oil do fine. Any vegetable oil is fine if you don't buy you olive oil by the gallon. Plate the fish with some rice or potatoes (both if you are Portugues).

This is a delicious and healthy meal. I serve it with mango salsa and rice. It is a great meal for the warm months, but it can also be broiled in the winter.

An easy poke recipe made with ahi tuna, a sesame-soy sauce, and scallions.

Perfectly seared tuna with a sesame seed crust, served with dipping sauce.

These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.

This marinade can be used with most fish.

Times were tough for my newly divorced mom in the 70's. I remember eating creamed tuna on toast with a green salad on the side at least weekly. It was one of my favorite meals, and I had no idea we were eating it out of necessity. Times aren't so tough now, but I still make this about once a month. It's great when you're in a hurry, or have limited supplies on hand. My kids love it too!