Reheating Pan-Seared Tuna: Quick Tips

Pan-seared tuna is a delicious dish, but what happens when you have leftovers? Reheating tuna steaks can be tricky, as it is a delicate type of meat that should not be overcooked. However, there are several ways to reheat pan-seared tuna and retain its flavour and texture.

Let it reach room temperature first

Allowing your tuna steaks to reach room temperature before reheating is a crucial step in ensuring your tuna is cooked properly and safely. Firstly, it's important to note that tuna steaks, like all meat, need to sit out for a little while before cooking. This is because, even on high heat, a cold centre won't warm in the time it takes to sear the outside, especially if you prefer your tuna rare. Therefore, allowing your tuna to reach room temperature will ensure that the meat is slightly warm all the way through by the time it's removed from the heat source.

It's worth noting that it won't take too long for your tuna steaks to reach room temperature – a minimum of 15 to 20 minutes should be enough time. This is far less time than the maximum of two hours allowed by the USDA, so there's no need to worry about food safety.

Bringing your tuna to room temperature before reheating will also help prevent the fish from becoming overcooked. Tuna has particularly oily flesh, and it is also a very lean fish. The oil gives tuna its flavour, but it cooks out quickly, and, together with the low fat content, this can lead to a disappointingly dry texture if it's cooked for too long. Therefore, allowing your tuna to reach room temperature first will help to prevent it from drying out during the reheating process.

Finally, allowing your tuna to rest at room temperature before reheating will ensure that your dish is more flavoursome. This is because, if you were to place your tuna straight into a hot pan from the fridge, you would get a sear that will further cook the tuna, possibly drying it out.

Reheat on a stovetop

Reheating pan-seared tuna on a stovetop is a great way to ensure your tuna steak is properly reheated without overcooking the meat or surpassing your desired level of doneness. This method is ideal for people who like their tuna steaks to be medium or rare in the centre.

Non-stick pans are the best option when using this method, as adding too much grease to regular pans can tamper with the tuna steak's texture and flavour. If a non-stick pan is not available, a skillet or cast-iron pan can be used, as long as the pan is coated with a small amount of cooking oil spray or light vegetable oil.

• Set the stovetop to a medium-high heat setting. This will help sear the exterior of the tuna steak without overcooking the centre. High heat will create a new sear that can dry out the meat.
• Place the pan on the stovetop and allow it to heat up before adding the tuna steak. The pan should not be too hot, as this could scorch the exterior of the tuna steak.
• Place the tuna steak in the pan and let it sizzle for a few seconds.
• Turn the tuna steak over and let the other side sizzle until it is hot.
• Use a pair of tongs to grip the tuna and sear its sides. Continue letting each side reheat in 30-second intervals, as leaving the tuna steak on one side for too long can burn or overcook the fish.
• Adding a lid over the tuna steak will provide even heating, but it can alter the crispness of the edges. Keep the lid off if you like your tuna to be crispy on the outside. However, this approach may work for those who prefer their tuna steak to be soft, juicy, and tender, or medium-well done.
• The tuna steak's internal temperature should be 165°F once it is thoroughly reheated.

The stovetop method is a great way to reheat your pan-seared tuna and ensure it retains its delicious flavour and texture.

Reheat on a grill

If you're looking to add an extra level of sear or char to your tuna, reheating it on a grill is a great option. It's important to note that the tuna should reach room temperature before you start, which usually takes around 30 minutes.

To reheat your tuna on a grill, follow these steps:

• Set the grill to medium-high heat.
• Brush a small amount of cooking oil onto the grill to prevent sticking.
• Place the tuna on the grill and let it sizzle for a few seconds.
• Turn the tuna over and let the other side sizzle until it is hot.
• Use a pair of tongs to grip the tuna and sear all sides. Continue to cook each side for 30-second intervals to avoid overcooking.
• The tuna is ready when its internal temperature reaches 165°F.

Remember, when reheating tuna, it's crucial not to overcook it. Keep a close eye on it and adjust the timing as needed to achieve your desired level of doneness.

Poach in olive oil

Poaching in olive oil is a great way to reheat tuna while retaining its flavour and texture. Here is a step-by-step guide:

• Ensure your tuna steak has reached room temperature. This usually takes around 30 minutes.
• Choose a pan that is large enough to fit the tuna steak.
• Pour olive oil into the pan until the tuna steak will be fully submerged.
• Heat the oil to a temperature of around 165°F. You can use a cooking thermometer to check the temperature.
• Once the oil is hot, carefully place the tuna steak into the pan.
• Allow the tuna to poach in the oil until it is thoroughly heated. This should only take a few minutes.
• Remove the tuna from the oil and serve immediately.

Poaching tuna in olive oil is a gentle method of reheating that preserves the fish's delicate texture and flavour. It is important to monitor the temperature of the oil and not to overheat it, as this can lead to overcooking.

You can also use other vegetable oils or fish broth for poaching, but olive oil will impart a subtle flavour that complements the tuna.

Remember to keep an eye on your tuna throughout the reheating process, as you may need to adjust the temperature or timing to achieve your desired level of doneness.

By following these steps, you can enjoy your leftover tuna steak with a tender, juicy centre and a seared exterior, without overcooking it.

Use cold in a salad

If you want to use your pan-seared tuna in a salad, it's best to eat it cold. Here are some ideas for how to do this:

Ahi Tuna Salad

Flake your tuna into bite-sized pieces and toss with mixed greens, sliced cucumbers, cherry tomatoes, avocado slices, and a light vinaigrette dressing for a refreshing and nutritious salad.

Sesame-Crusted Seared Tuna Salad

This salad is light, fresh, and colourful with hints of sweet and savoury flavours from an Asian-style dressing. It's a quick and easy weeknight salad recipe that requires a one-minute sear for a delicately creamy tuna.

Tuna Salad

Make a classic tuna salad with mayonnaise, celery, onion, relish, lemon juice, and garlic. You can serve this on toast, crackers, a bed of greens, or grilled as a tuna melt.

Tuna Nicoise Salad

Arrange the tuna on a bed of mixed greens and add steamed green beans, sliced hard-boiled eggs, cherry tomatoes, olives, and boiled potatoes. Drizzle with a classic vinaigrette dressing for a French-inspired salad.

Frequently asked questions