Air-Fried Tuna Steaks: A Quick, Crispy Delight

Tuna steaks are notoriously tricky to cook, but an air fryer can make the process much simpler. The air fryer method is faster and less messy than traditional cooking methods, and it also makes it easier to get a perfect, even sear on your tuna steak.

There are a variety of ways to season and marinate your tuna steak, but most recipes recommend a mixture of soy sauce, ginger, and sesame oil. Some recipes also include lemon juice, olive oil, and various herbs and spices.

To cook your tuna steak in an air fryer, you'll want to preheat your air fryer to somewhere between 360°F and 400°F. While the air fryer is heating up, pat your tuna steaks dry and brush them with oil and seasonings. Then, place the steaks in the air fryer basket and cook for 2–3 minutes on each side for a medium-rare steak, adding time as needed if you prefer your steak more well-done.

Choosing tuna steaks

When choosing tuna steaks, it's important to ensure they are fresh, with a clean ocean smell and moist (but not slimy) flesh. You can usually find fresh or frozen tuna steaks at your local grocery store or fishmonger. The most common types of tuna steaks are albacore, yellowfin, bigeye, and bluefin tuna. You can select whichever type you prefer, but if you're aiming for restaurant-style tuna, opt for a good-quality, thick tuna steak.

If you're purchasing frozen tuna steaks, make sure to properly defrost them before cooking. Place the frozen steaks in the refrigerator and let them thaw overnight, or use a cold-water bath by submerging the sealed steaks and changing the water every 30 minutes until they're fully thawed.

When selecting tuna steaks, look for thick, meaty slices. Ahi tuna, which includes yellowfin and bigeye tuna, is often cheaper than bluefin tuna and has a similar flavour and texture. You can typically find it frozen at grocery stores or speciality markets.

When buying fresh tuna steaks, it's best to choose ones that are very fresh, even if they're not "sashimi-grade". Ask your fishmonger to pass the tuna over the counter so you can smell it—fresh tuna should have a clean ocean scent rather than a fishy odour. Additionally, the flesh should be moist but not slimy to the touch.

Marinating tuna

Choosing the Tuna

The most common types of tuna steaks are albacore, yellowfin, bigeye, and bluefin tuna. Fresh or frozen steaks can be used, but they must be thawed before cooking. Tuna steaks should be thick and meaty, and of good quality to achieve restaurant-style results.

Marinade Options

There are various marinade options to choose from, depending on your taste preferences. A simple marinade of olive oil, lemon juice, soy sauce, basil, oregano, and garlic powder will add a zesty flavour to the tuna. For an Asian-inspired option, combine soy sauce, ginger, and sesame oil. Other flavourful additions include Worcestershire sauce, tamari, balsamic glaze, rosemary, thyme, red pepper flakes, or sesame seeds.

Marinating Process

To marinate the tuna, combine the chosen ingredients in a large bowl or zip lock bag. Add the tuna steaks and ensure they are well coated. Allow the tuna to marinate for 10–30 minutes at room temperature. Do not exceed this time, as the tuna may become overly salty. Before marinating, pat the tuna dry with a paper towel for the best results.

Cooking Tips

After marinating, remove the tuna from the bag and place it in the air fryer basket. Cook at 360–400°F (180–200°C) for 4–10 minutes, depending on your desired level of doneness. For a medium-rare steak, cook for a shorter duration, and for a well-done steak, increase the cooking time. It is crucial to keep an eye on the tuna to prevent overcooking, as air fryers cook food rapidly.

Cooking tuna steaks in an air fryer

Ingredients and Marinade

The key to a tasty tuna steak is in the marinade. While you can use olive oil, salt, and pepper as a basic seasoning, a marinade will add a flavour explosion to your tuna. A simple and popular marinade includes soy sauce, lemon juice, sesame oil, and garlic. You can also add ginger, honey, or brown sugar to taste.

Preparation

Before marinating, pat the tuna steaks dry with a paper towel. This helps the marinade adhere better and promotes even browning. Then, brush or turn the steaks in the marinade and leave for at least 10 minutes at room temperature. You can also leave the steaks to marinate for up to 30 minutes or even overnight in the fridge for maximum flavour.

Cooking

Preheat your air fryer to around 360-400°F. Place the steaks in the basket in a single layer, ensuring they are not overcrowded, and cook for 2 minutes on each side for medium-rare. If you prefer your tuna more well-done, cook for an additional minute or two on each side.

Serving

Once cooked, remove the tuna steaks from the air fryer and let them rest for a few minutes. You can then slice and serve with a drizzle of lemon juice, or soy sauce, and a sprinkle of sesame seeds and green onions.

Tips

• When adjusting cooking times, keep an eye on the steaks to prevent overcooking.
• It is best to use a meat thermometer to check the internal temperature of the steaks, which should be at least 145°F.
• For rare tuna, cook to an internal temperature of 90°F.
• For medium-rare, aim for 125-130°F.
• For medium, cook to 135-145°F.
• For well-done, the internal temperature should be over 145°F.
• Always use a high smoke point oil, such as avocado or coconut oil, when cooking tuna steaks.
• Choose thick, meaty tuna steaks that are similar in size to ensure even cooking.
• If using frozen tuna steaks, ensure they are properly defrosted before cooking.
• Tuna steaks are best served rare or medium-rare, so choose steaks that are at least one inch thick.

Tuna steak doneness

The best way to ensure your tuna steak is done is to use a meat thermometer to check its internal temperature. The recommended internal temperature for tuna steak varies depending on the level of doneness you prefer. Here is a general guide:

• Rare: 110–115°F (46–46°C)
• Medium-Rare: 125–130°F (52–54°C)
• Medium: 135–145°F (57–63°C)
• Well-Done: Over 145°F (63°C)

It is important to note that the Food and Drug Administration (FDA) recommends cooking all fish to an internal temperature of 145°F (63°C) to prevent foodborne illness. Consuming rare tuna is a popular choice in restaurants, but doing so safely at home requires selecting tuna that is either previously frozen or certified as fresh and high-quality by a reputable fishmonger.

To achieve the perfect tuna steak doneness, it is crucial to monitor the internal temperature with a meat thermometer. Start checking the temperature once the exterior of the tuna steak starts browning and becoming flaky. Additionally, the thickness of the tuna steak plays a role in achieving the desired doneness. Aim for a tuna steak that is at least one inch thick, as this will help prevent overcooking.

Remember, tuna steaks dry out and become chewy when overcooked, so it is essential to remove them from the heat when they reach the desired internal temperature to prevent them from drying out.

Storing and reheating leftover tuna steaks

Storing leftover tuna steaks

Leftover tuna steaks should be stored in an airtight container in the refrigerator. They will stay fresh for up to 24 to 72 hours, depending on the source.

Freezing leftover tuna steaks

Tuna steaks are best enjoyed fresh, so it is not recommended to freeze the leftovers as it may affect their texture and flavour. However, if you decide to freeze them, wrap the tuna steaks in plastic wrap and then place them in a heavy-duty freezer bag. They can last up to two months in the freezer.

Reheating leftover tuna steaks

The best way to reheat tuna steaks is to bring them to room temperature first and then heat them in a medium-hot non-stick pan. If you use a very hot pan, you will get a new sear that will further cook the tuna.

Do not use an oven, toaster oven, or air fryer to reheat tuna steaks as these appliances are much harder to control than a pan or griddle, and you are likely to overcook the tuna.

Other ways to use leftover tuna steaks

• Poach in olive oil or another vegetable oil and use in a salad
• Use cold in sashimi, sliced thinly
• Use cold in sushi, either rolled or loose
• Slice thinly and add to a salad

Frequently asked questions