I have four tuna steaks so I will try all three recipes!

Serve the above with rice or quinoa pilaf. It is versatile enough to go with many kinds of starch. Your choice.

I make this with whatever fish I have on hand. I have made it with fresh and frozen shrimp, frozen salmon, frozen tuna, tilapia and even fried dumplings from fish paste and it tastes great. I like a lot of ginger in it too. I use tamarind concentrate and so I do not have to soak tamarind in it. I also throw in winter melon or pearl onions in it sometimes and it comes out very nice. Serve with white rice and chutney made of roasted colorful peppers. Remember, the protein goes in last. You take it out once the fish is cooked. The cooking time depends on the size and frozen/thawed state of the fish or seafood. Fresh shrimp takes a few minutes tops. Precooked frozen shrimp needs to be cooked until it thaws. Very easy recipe.

Ooooh, that ginger-lime one sounds great!

Anonymous wrote:I make this a lot! It is delicious, on a bed of rice usually

https://www.foodnetwork.com/recipes/tyler-florence/pan-seared-tuna-with-avocado-soy-ginger-and-lime-recipe-1914316

Thank you both! I happen to have all the ingredients for this one on hand.

I make this a lot! It is delicious, on a bed of rice usually

https://www.foodnetwork.com/recipes/tyler-florence/pan-seared-tuna-with-avocado-soy-ginger-and-lime-recipe-1914316

We really liked this:

https://www.foodnetwork.com/recipes/tuna-milanese-with-wilted-spinach-prosciutto-mushrooms-and-pine-nuts-recipe-1911487

I impulse bought 4 frozen tuna steaks from Trader Joe’s and I’m looking for ideas on how to cook them. I have googled. I have never made fresh or frozen tuna that doesn’t come from a can, not even lightly fried.

I am an adventurous cook, I am pretty proficient in the kitchen so an elaborate recipe won’t scare me off. I’m looking for something delicious.