Jamie Oliver’s tuna steak isn’t just a piece of seared fish. It’s a punchy, flavorful dish that’s simple yet feels special. At its core, it’s about celebrating the tuna. Fresh, firm, meaty. Not overdone. Just kissed by the heat on each side and paired with bold, Mediterranean-style flavors.
What sets Jamie’s take apart is the focus on simplicity. Think zesty lemon, a bit of spice, fragrant herbs-maybe some olives or cherry tomatoes if you’re going full-on Mediterranean. But really, the tuna is the star. It’s quick to cook, easy to master and surprisingly satisfying.
Jamie Oliver Tuna Steak Recipe
Ingredients Needed
Let’s get down to what you’ll actually need. Jamie keeps things fresh and so should you. Here’s a classic combo based on his popular tuna steak approach:
The Tuna
- 2 fresh tuna steaks (about 1-inch thick)
- Olive oil
- Sea salt and freshly ground black pepper
For The Flavor Hit
- 1 lemon (zest and juice)
- 1 small bunch of fresh basil or parsley (optional, for garnish)
- 1 clove garlic (finely grated)
- 1 fresh red chili (sliced thin, adjust to heat preference)
- A handful of cherry tomatoes (optional, halved)
- Capers or olives (optional, for an extra salty kick)
The beauty is, this is all flexible. Jamie often encourages adjusting to what you’ve got at home.
Equipment Needed
Not much, really. That’s the joy of this dish-minimal cleanup, big flavor.
- A sharp knife
- Cutting board
- Grater (for lemon zest and garlic)
- Non-stick frying pan or griddle pan
- Tongs or spatula
- Small bowl (for mixing any dressing or marinade)
That’s it. No fancy gadgets. No complicated tools. Just good ingredients and a hot pan.
How To Make Jamie Oliver’s Tuna Steak
Now we’re cooking-literally. Here’s the step-by-step:
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Prep the Tuna:
Pat the tuna steaks dry with paper towel. Drizzle with olive oil. Season well with salt and pepper. Rub in some lemon zest and a little grated garlic if you like it punchy.
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Heat Up the Pan:
Get your pan really hot. You want it smoking. No oil in the pan. just oil the fish. This helps get that nice sear.
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Sear the Tuna:
Place the tuna in the pan. Don’t move it. Let it sizzle for about 1.5 minutes per side for rare (which is how Jamie usually does it). Want it more cooked? Add 30-60 seconds per side. But don’t go overboard-tuna turns dry fast.
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Add Some Extras (Optional):
Toss in halved cherry tomatoes, sliced chili, capers or olives into the pan right after flipping the tuna. Let them soften just slightly in the residual heat.
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Finish With Flavor:
Once off the heat, squeeze fresh lemon juice over everything. Sprinkle chopped herbs on top. Drizzle a little extra virgin olive oil if you’re feeling fancy.
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Serve:
Slice the tuna (against the grain) if you want that restaurant-style look. Serve it over salad, couscous or even a bed of greens. It’s super versatile.
What I Learnt
Here’s where things got interesting.
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Less is more.
I used to think cooking fish needed marinades, sauces, all that. But with tuna? A quick seasoning and good sear is all you need. The flavor is already there.
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Pan heat matters.
If your pan’s not hot enough, you miss that gorgeous sear. I made that mistake once and ended up with grey, soggy tuna. Nope.
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Timing is everything.
Overcooked tuna is basically cat food. Get it just right and it’s buttery, rich and tender.
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Tuna steak is weeknight food.
It looks fancy but cooks in under 5 minutes. That’s wild. I never realized how quick and easy it is until I tried Jamie’s method.
Recipe Tweaks For Jamie Oliver’s Tuna Steak
Jamie Oliver’s tuna steak recipe is a solid classic. Seared tuna with a bit of olive oil, lemon, maybe some herbs-simple, fast and delicious. But if you’ve made it once or twice, you might start thinking… how can I level this up?
Let’s talk tweaks.
1. Spice it up.
Jamie tends to lean on Mediterranean flavors but tuna can take a hit of bold spice. Try rubbing the steaks with a mix of smoked paprika, cumin and a touch of cayenne before searing. It adds warmth without overwhelming that beautiful fish.
2. Citrus swap.
Lemon is great but don’t stop there. Blood orange, lime or even yuzu can change the whole vibe. Lime and coriander give it a zingy, almost Thai-style feel. Blood orange? Sweet and tangy-perfect with a fennel salad on the side.
3. Crust it.
Crushed peppercorns or sesame seeds make a killer crust. Roll the edges of the tuna in them before searing. It adds texture and a subtle flavor punch.
4. Marinade magic.
Jamie’s version usually goes straight into the pan but giving the tuna a 15-minute marinade in soy sauce, ginger, garlic and a splash of sesame oil takes things in a totally new direction. Don’t marinate for too long-tuna’s delicate.
5. Sauce on the side.
A quick herby salsa verde or a wasabi-laced mayo gives you something to dip each bite into. Think of it like a steak sauce. just tuned for fish.
Storage Tips For Leftovers
Tuna steak is best fresh off the pan but let’s be real. sometimes you overcook or you just cook too much.
1. Cool it fast.
If you’ve got leftovers, don’t let them sit out. Get them into the fridge within an hour. Lay the steaks in a shallow container so they cool evenly.
2. Airtight matters.
Use a sealed container or wrap tightly in foil or beeswax wrap. Tuna absorbs fridge smells easily and you don’t want it picking up your leftover curry.
3. Eat within two days.
That’s your window. After that, the texture and flavor take a nosedive. Don’t push it.
4. Eat cold, not reheated.
Reheating tuna dries it out. Instead, slice it thin and use it cold-like on a salad or in a wrap with some avocado and greens.
Bonus tip: If it was seared rare (as it should be), you’ve got a bit more leeway. Fully cooked tuna dries out faster, so plan accordingly.
What To Eat With Jamie Oliver’s Tuna Steak?
Tuna steak’s a star but it needs a supporting cast. Here’s what pairs beautifully:
1. Fresh salads.
Keep it crisp and light. Think shaved fennel, rocket, cherry tomatoes, a lemony vinaigrette. Or try a Niçoise-style salad, minus the canned tuna-use your steak instead.
2. Something starchy.
Crushed new potatoes with olive oil and herbs? Yes, please. Or go wild with a herby couscous or a little saffron rice. Just enough carbs to fill you up without stealing the show.
3. Grilled veg.
Zucchini, red peppers, asparagus-all work great. A quick char brings out the sweetness and balances the savory richness of the fish.
4. Sauces and dips.
We mentioned these earlier but they really deserve the spotlight. A zesty salsa verde, aioli, ponzu dipping sauce or even a little chimichurri can totally elevate the plate.
5. Wine or something bubbly.
If you’re pairing drinks, a dry white like Sauvignon Blanc is a safe bet. Want bubbles? A cold, crisp Cava or Prosecco keeps things lively.
FAQs
How Long Should I Cook Tuna Steak For Jamie Oliver’s Recipe?
Jamie recommends cooking tuna steak for about 1-2 minutes on each side for a seared outside and a pink, tender inside.
What Ingredients Do I Need For Jamie Oliver’s Tuna Steak Recipe?
You’ll need tuna steaks, olive oil, soy sauce, lemon, garlic, and some fresh herbs like thyme or basil.
Can I Substitute Tuna With Other Fish In Jamie Oliver’s Recipe?
Yes, you can swap tuna with other firm fish like swordfish or salmon, but adjust the cooking time based on thickness.
