• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Ingredient » Fish & Seafood » Pan-Fried Tomato & Tuna Steak

Pan-Fried Tomato & Tuna Steak

By: Rosemary Published: December 20, 2021

Share

Share
Pin
Email
Jump to Recipe

This is an easy tuna steak recipe with fresh tomatoes and parsley – it’s ready in less than 30 minutes! This simple dish does need a lot – the combination of the tomatoes and herbs is perfect with the tuna. It’s an easy weeknight dinner you can serve with salad and bread on the side.

Tuna steaks in a pan.

Some of my most favorite recipes are almost not even recipes. They have so few ingredients I don’t even need to pull out the recipe to remember how to make them. This pan-fried tuna steak recipe is one of those dishes.

Just five ingredients and 25 minutes to make it – that’s it. The tuna cooks very fast and all you need to add are some fresh tomatoes and parsley. The tomatoes burst and release their juices as they cook creating a light sauce with the olive oil. The parsley adds lots of freshness. It really is a wonderful dish.

I especially love it when tomatoes are in season and the weather is still warm before fall arrives. It’s light and flavorful and once you try it you’ll have it memorized, too.

Table of Contents

  • Ingredients
  • How to Make It
  • How rare should tuna steaks be?
  • Recipe Tips
  • Side Dish Ideas
      • Never Miss a Recipe!
  • More Easy Recipe with Tuna
  • Pan Fried Tomato & Tuna Steak Recipe
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Ingredients

  • Tuna steaks – mine were about an inch (2.5cm) thick
  • Olive oil
  • Minced garlic cloves
  • Sliced grape tomatoes
  • Finely chopped Italian parsley

How to Make It

Combine the oil, garlic, tomatoes, and half of the parsley in a large pan. Cook them for three to five minutes over medium-high heat.

Tomatoes in a frying pan before and after cooked.

Place the tuna steaks in the pan and cook them for two to three minutes on each side. To serve, place the steaks on plates and spoon the tomatoes and light sauce over the top. Garnish with the rest of the chopped parsley.

Adding the tuna steaks to the pan.

How rare should tuna steaks be?

You can cook them all the way through, but I think tuna steaks are best medium-rare or still a little pink in the center. They can dry out if they are overcooked.

Recipe Tips

I don’t add salt to this dish because the tuna is a salty fish. If you feel like it needs salt, add a pinch or two at the end of the cooking time.

You can use any kind of tomato for this recipe, but I like grape or cherry tomatoes because they are a little sweeter. If you use larger tomatoes you will need to cut them into bite-sized pieces.

You can switch the parsley for another fresh herb like torn basil leaves, fresh thyme, or sliced chives.

Leftover pan-fried tuna steaks will keep for three to four days in the refrigerator.

Tuna steak with pasta on a white plate.

Side Dish Ideas

  • How about serving it with some homemade Italian bread? It’s great for soaking up the sauce.
  • Or add a tossed green salad with my creamy Italian dressing.
  • You can also add some roasted potatoes on the side.
  • Or a side of your favorite pasta and toss with the tomato sauce.

It doesn’t get any easier than this simple tuna steak recipe. It’s always a favorite at our house – it will be at yours, too. Give it a try and be sure to let me know what you think. Enjoy!

Tuna steaks in a pan.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    More Easy Recipe with Tuna

    • Pasta with Tuna and Olives
    • Tuna Stuffed Tomatoes
    • Best Ever Tuna Burgers
    • Tuna Corn Salad
    Tuna steaks in a pan.

    Pan Fried Tomato & Tuna Steak Recipe

    Rosemary Molloy
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Italian
    Servings 2 servings
    Calories 373 kcal

    Ingredients
      

    • 2 tuna steaks (about 1 inch / 2.5 cm thick)
    • 2-3 tablespoons olive oil
    • 1-2 cloves garlic (minced)
    • 10 grape tomatoes (sliced in half lengthwise)
    • 1-1½ tablespoons fresh Italian parsley finely chopped (divided)

    Instructions
     

    • In a medium/large frying pan add the oil, garlic, tomatoes and half the parsley, cook 3-5 minutes on medium high heat, add the tuna steaks and cook 2-3 minutes on each side. Serve immediately. Enjoy!

    Notes

    Because tuna can be a salty fish you may not want to add any additional salt.
    The internal temperature for cooked tuna should be 130 – 145F (55-62C).
    Leftover pan-fried tuna steaks will keep for three to four days in the refrigerator.

    Nutrition

    Calories: 373kcalCarbohydrates: 1gProtein: 40gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 65mgSodium: 69mgPotassium: 463mgFiber: 1gSugar: 1gVitamin A: 4006IUVitamin C: 5mgCalcium: 21mgIron: 2mg
    Keyword pan fried tuna steaks, tomato & tuna steak recipe, tuna steak
    Tried this recipe?Let us know how it was!

    Subscribe Today

    Never Miss a Recipe!

    Subscribe today and receive my free e-book of recipes!

      We won't send you spam. Unsubscribe at any time.


      Fish & Seafood, Main Dish, Main Dish

      Related

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Carolyn says

        June 10, 2022 at 1:16 am

        5 stars
        This was delicious and so easy! Thank you! I sprinkled the fish with the a little lemon pepper while it cooked .Otherwise made it exactly as the recipe called for.

        Reply
        • Rosemary says

          June 10, 2022 at 8:32 pm

          Hi Carolyn, thanks so much, so glad you enjoyed it, good idea with the lemon pepper. Take care and have a great weekend.

          Reply
      2. Diane says

        March 2, 2022 at 3:56 am

        5 stars
        This was fabulous! I used fresh parsley from my garden. I also seared the tomatoes, garlic, parsley in my homemade lemon, garlic, basil oil instead of just straight olive oil. I didn’t have the cherry tomatoes so I used a Roma tomato diced up. I seasoned the tuna steak with a lemon pepper seasoning before adding to the pan… Then I served it all over a veggie noodle and topped with some grated parmigiana/ Romano cheese.

        Reply
        • Rosemary says

          March 4, 2022 at 5:49 pm

          Hi Diane, thanks so much, that sounds delicious over a veggie noodle. Take care.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

      Most Popular

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Pieces of fudge on parchment paper.

      Old Fashioned Chocolate Fudge

      Sauce and pasta in a bowl with some on a fork.

      Authentic Bolognese Sauce

      5 stacked lemon cookies.

      Italian Lemon Cookies

      Filter By Date

      Readers Favorite Trending Recipes

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      Homemade Potato Gnocchi

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Sauce and pasta in a bowl with some on a fork.

      Authentic Bolognese Sauce

      Ingredients.

      • Beef
      • Chicken
      • Chocolate
      • Eggs
      • Fish & Seafood
      • Pasta
      • Pork

      Course.

      • Appetizers & Snacks
      • Breakfast / Brunch
      • Drinks
      • Lunch
      • Main Dish

      Browse.

      • About Me – Rosemary Molloy
      • Contact
      • Disclosure/Privacy
      • Recipe Index
      Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
      Design by Pixel Me Designs