Jamie Oliver Tuna Steak Recipe [Tips & Tricks]

The first time I tried to cook tuna steak, I completely ruined it. No kidding-I overcooked it into a dry puck that could’ve doubled as a hockey puck. I was so disappointed because I love tuna. It’s meaty, flavorful, and feels fancy without being fussy. But it turns out… the secret is all in the technique.

That’s when I found Jamie Oliver’s recipe.

Simple. Smart. Straight to the point.

And honestly? A total game-changer.

If you’ve ever been nervous about cooking tuna or unsure about flavors that go with it-this is the recipe to trust. Jamie brings out the best in tuna with just a few bold, fresh ingredients. Let me walk you through everything you need to know.

Jamie Oliver’s Tuna Steak Recipe

Jamie doesn’t mess around with tuna. He knows it’s the kind of fish that can shine on its own. His go-to tuna steak recipe is fast, flavorful, and full of vibrant Mediterranean vibes.

Here’s what makes it special:

• High heat and quick cook – This keeps the tuna juicy and tender inside
• A punchy marinade – Think lemon, herbs, and olive oil
• Fresh sides – Like salsa verde or a tomato salad for brightness
• No complicated steps – You’ll feel like a pro, even if it’s your first time

He often serves it seared on the outside and rare in the middle, which is the sweet spot for flavor and texture.

Ingredients Needed

Let’s talk ingredients. You don’t need a ton-but what you do need should be fresh and top quality.

Here’s what Jamie typically uses:

• Fresh tuna steaks – About 1-inch thick, ideally yellowfin or albacore
• Olive oil – Extra virgin, for that deep, peppery taste
• Lemon – Zest and juice
• Garlic – One clove, crushed
• Fresh herbs – Parsley or basil work beautifully
• Salt & pepper – Sea salt and freshly ground black pepper
• Optional: Chili flakes or capers – For a little kick or briny edge

Keep it simple. Let the tuna shine. That’s the Jamie way.

How To Make Jamie Oliver’s Tuna Steak

I still remember the first time I followed this method-I was shocked at how fast and easy it was. Honestly, the prep took longer than the cooking!

Here’s the step-by-step:

1. Marinate The Tuna

   • Mix olive oil, lemon juice, garlic, herbs, salt, and pepper
   • Rub over the tuna steaks and let them sit for 10-15 minutes
   • Don’t over-marinate-tuna is delicate

2. Get Your Pan Blazing Hot

   • Cast iron or non-stick works great
   • No oil in the pan-just the marinade on the fish is enough

3. Sear The Tuna

   • Place the steak in the hot pan
   • Cook for about 1-2 minutes per side
   • You want a golden crust but a pink, tender center
   • Don’t press it down-let it sear naturally

4. Rest It

   • Let it sit for a couple of minutes off the heat
   • This helps the juices redistribute and keeps it moist

5. Serve Immediately

   • Goes great with salad, couscous, grilled veggies, or Jamie’s salsa verde

Ingredient Science Spotlight

Food nerd moment. Here’s why Jamie’s ingredients just work:

• Tuna: It’s a meaty fish with high protein and good fats (hello omega-3s). Best cooked medium-rare to preserve flavor and texture
• Olive oil: Carries flavor and adds healthy fats. Also helps form that gorgeous crust when searing
• Lemon juice: Acid breaks down the surface proteins slightly, making the outside tender and tangy
• Garlic & herbs: Bring bold, aromatic layers to the fish without overpowering it
• Salt: Draws out moisture, concentrates flavor
• Pepper & chili: Add subtle heat and contrast

Jamie knows how to build flavor without cluttering the plate. It’s all about balance and simplicity.

Expert Tips

After cooking this recipe countless times, here’s what I’ve learned:

• Buy sushi-grade tuna if you can-it’s fresher and safer for rare cooking
• Use a thermometer if you’re unsure: 90-100°F for rare, 110°F for medium
• Don’t walk away during cooking-tuna goes from perfect to overcooked in seconds
• Let your pan preheat fully-this is key for that seared edge
• Fresh herbs matter-dried just don’t have the same pop

Bonus: If you like bold flavors, try adding a teaspoon of Dijon mustard to the marinade. It’s not traditional, but it works.

Recipe Variations

Feeling creative? Jamie encourages that. Here are some ways to riff on the original:

• Asian-style: Swap lemon for lime, use sesame oil, and add soy sauce + grated ginger
• Spicy version: Add harissa or smoked paprika to the marinade
• Italian twist: Serve with caponata or tomato bruschetta
• Tuna Nicoise-style: Pair with boiled eggs, olives, and green beans
• Herb-crusted: Press chopped rosemary and thyme onto the tuna before searing

Tuna is super adaptable. You can make this meal feel totally different with just a few swaps.

Final Words

I’ve made this recipe on weeknights when I was too tired to cook and on weekends when I wanted to impress guests. It always works. Jamie’s tuna steak is one of those rare dishes that checks all the boxes:

• Quick
• Healthy
• Elegant
• And absolutely delicious

And the best part? It’s beginner-friendly. Even if you’ve never cooked fish before, you’ll come away from this feeling like a champ.

FAQs

How Do I Cook Jamie Oliver’s Tuna Steak?

For Jamie Oliver’s tuna steak, season the tuna with salt, pepper, and olive oil. Sear it for 2 minutes each side in a hot pan, then serve it rare or medium-rare.

What Should I Serve With Tuna Steak?

Jamie suggests pairing tuna steak with a fresh salad, crispy potatoes, or even a simple tomato and avocado salad.

Can I Cook Tuna Steak In The Oven?

Yes! You can oven-bake it at 400°F for about 8-10 minutes depending on thickness, but pan-searing is quicker and adds a great sear.

What Is The Best Way To Season Tuna Steak?

Jamie recommends using simple ingredients like salt, pepper, olive oil, and lemon zest. For extra flavor, you can add garlic or fresh herbs.

How Do I Know When Tuna Steak Is Cooked?

Tuna steak cooks quickly. For rare, aim for about 1.5-2 minutes per side. For medium, cook for 3 minutes per side.

Can I Marinate Tuna Steak Beforehand?

Yes! A simple marinade of olive oil, lemon juice, garlic, and herbs for 30 minutes works great.

What Type Of Tuna Is Best For This Recipe?

Fresh, sushi-grade tuna is ideal. It gives the steak a tender, juicy texture when cooked properly.

Do I Need To Remove The Skin From Tuna Steak?

Yes, remove the skin before cooking. It can be tough and doesn’t cook as well as the flesh.

Can I Make Jamie Oliver’s Tuna Steak With Canned Tuna?

It’s best to use fresh tuna for this recipe. Canned tuna doesn’t have the same texture and flavor.

What Side Dishes Pair Best With Tuna Steak?

A simple green salad, roasted veggies, or even a light couscous or rice dish would go great with it.