Tuna Steaks with Orange and Rosemary
Elevate your dinner table with these delightful Tuna Steaks with Orange and Rosemary, a perfect fusion of bright citrus notes and earthy herbaceous flavors. This quick and elegant recipe features tender, pan-seared tuna steaks bathed in a luscious orange and rosemary glaze, made with freshly squeezed orange juice, vibrant orange zest, and fragrant rosemary. Honey adds a touch of sweetness, while garlic brings savory depth, creating a perfectly balanced sauce that gently glazes the fish. Ready in just 25 minutes, this dish is ideal for busy weeknights or impressing guests with minimal effort. Serve with optional orange slices and rosemary sprigs for a show-stopping presentation. A savory-sweet seafood recipe that’s bursting with fresh flavor, this is your go-to for healthy, gourmet dining at home!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) tuna steaks
- 0.5 cup fresh orange juice
- 1 tablespoon orange zest
- 2 teaspoons (chopped) fresh rosemary leaves
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 minced garlic cloves
- 1 teaspoon honey
- 2 tablespoons water
- 4 pieces (optional, for garnish) orange slices
- 4 sprigs (optional, for garnish) fresh rosemary sprigs
Instructions
Pat the tuna steaks dry with paper towels and season both sides with kosher salt and black pepper.
In a small bowl, combine fresh orange juice, orange zest, chopped rosemary, minced garlic, honey, and 2 tablespoons of water. Mix well to create the marinade.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the tuna steaks to the skillet and sear for 2-3 minutes on each side, depending on your desired level of doneness (2 minutes for rare, 3 minutes for medium-rare). Remove the tuna steaks from the pan and set them aside.
Reduce the heat to medium, and add the remaining 1 tablespoon of olive oil to the skillet. Pour in the orange and rosemary marinade, stirring to combine. Let the mixture simmer for 2-3 minutes until slightly thickened.
Return the tuna steaks to the skillet and spoon the sauce over them, cooking for an additional 1 minute to warm the fish and coat it in the glaze.
Transfer the tuna steaks to serving plates and drizzle with the remaining orange-rosemary sauce from the skillet.
Garnish with optional orange slices and rosemary sprigs for an elegant presentation. Serve immediately and enjoy!
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 27.5 g | ||
| Protein | 179.6 g | 359% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3178 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
