This air fryer tuna steak recipe will quickly be added to your rotation of easy, healthy meals for busy weeknights. There is minimal prep involved and the tuna cooks in under 5 minutes. Add a squeeze of lemon juice and this flavorful tomato relish and you will love every bite!
Why these tuna steaks are so good....
- The tuna needs minimal prep; no marinating, just some olive oil and seasoning.
- It is an excellent source of protein and very low carb seafood.
- Your air fryer, with or without a grill insert, only takes minutes to cook fish. For other quick cooking fish recipes, try my Air Fryer Crispy Crab Cakes, Blackened Swordfish or Broiled Scallops.
- Cooking from frozen only takes an extra minute or two, depending on how rare you like your tuna.
- Just add a vegetable or salad and dinner is ready in about 15 minutes. Butter Lettuce Salad or Marinated Asparagus would be delicious with this meal.
You will need the following ingredients to cook the tuna.
- This recipe uses frozen ahi tuna steak. Also known as yellowfin tuna, it is a healthy, lean source of protein, rich in vitamins and omega 3 fatty acids.
- It has a mild flavor that takes on many other flavors like blackened seasonings or marinades.
- The rub just needs some olive oil, Old Bay seasoning, black pepper and garlic powder.
- Substitute Old Bay with some paprika, onion powder, celery salt.
How to cook tuna steaks in an air fryer?
- Preheat air fryer at 375°F for 5 minutes.
- Brush both sides of the tuna with olive oil and rub the seasonings into the tuna.
- Place frozen tuna steaks in the air fryer and cook for 3 minutes. Don't move them, let the tuna get a good sear then flip over and cook another 3-4 minutes. If tuna is not frozen, it will take 1-2 minutes less.
- Test with a meat thermometer. Rare tuna with be very pink inside and will register 115°F. Medium rare will be lightly pink and be 125°F. Whats Cooking America has an entire page about how long to cook different meats and fish.
How to make Tomato Relish
The tuna tastes great as is, with lemon or some wasabi, but for an extra flavor sensation try it with homemade tomato relish. Use some garden fresh tomatoes or store bought, it tastes delicious either way.
- Cut scallions, celery and bell pepper to fit into a food processor. Combine with tomatoes, vinegar, seasonings and sugar or sugar substitute. Pulse until the texture is as course or fine as you'd like. Taste for seasoning. You can drain the additional liquid from the relish. Refrigerate until needed.
What can you do with leftover tomato relish?
- Leftover relish? It will keep for up to two weeks in the refrigerator, so get creative to use it up! Try it with burgers, in a meatloaf, with bratwurst or sausage. It would be delicious with anything you would normally use with ketchup or salsa.
We love the convenience of frozen tuna steaks. The tuna is flash frozen and vacuum sealed in packages that keep it very fresh.
You can either cook from frozen or defrost in the refrigerator overnight. Or place the unopened package in a bowl of cold water for 15-30 minutes.
If you prefer to purchase fresh tuna steak from a seafood market, choose one that has a large turnover of fish. Wikihow says to make sure the tuna does not have a strong fishy odor, is firm and moist looking. Avoid any that has any brown streaks or is dull or dry looking.
Overcooking tuna will make it dry and less flavorful. You should cook it to rare or medium rare. The tuna should be seared on the outside and pink on the inside.
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This air fryer tuna steak recipe will quickly be added to your rotation of easy, low carb and keto meals. There is minimal prep involved and the tuna cooks in under 5 minutes. Add a squeeze of lemon and this flavorful tomato relish and you will love every bite!
- 2 (6 oz.) ahi tuna steaks, fresh or frozen
- 2 teaspoons olive oil
- 1 teaspoon Old Bay seasoning*
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 1 celery stalk, cut in 3 pieces if using food processor *
- 3 scallions, cut in 3 pieces *
- 1 small yellow bell pepper, seeds and core removed, cut in medium chunks*
- 1 cup cherry tomatoes *
- 2 tablespoons sugar or sugar substitute
- 2 tablespoons white or red wine vinegar
- ¼-½ crushed red pepper flakes
- For Food Processor: Pulse celery and pepper chunks in processor for 10 seconds or so and add tomatoes, scallions, sugar, vinegar and seasonings. Don't over process, the relish should still have a bit of a chunky texture and not be liquified and runny.
- If not using processor, just finely chop the vegetables to the size that you would like for the relish. Refrigerate until ready to use.
- Preheat air fryer at 375°F. for 5 minutes.
- Mix seasonings in a small bowl
- Dab the tuna with a paper towel to remove any moisture.
- Rub tuna steak with olive oil and seasonings on both sides.
- Cook tuna for 2 minutes and flip over for another 2-3 minutes, depending how thick the steak is.
- If tuna is fresh, it will take a minute less.
- Test with a meat thermometer. Rare will be 115°F and medium rare will register 125°F.
- Let the tuna rest for 5 minutes and serve with lemon and tomato relish.
*If you don't have Old Bay, use ½ teaspoon each of paprika, onion powder, celery salt, pepper.
*I am using a Philips XXL air fryer. Since different brands may cook faster or slower, always rely on your meat thermometer to determine if tuna is done.
*Leftover tuna will keep in the refrigerator for 1-2 days in an airtight container. You can reheat in the air fryer or a pan on the stovetop. But the tuna may not be as tender and may be drier after reheating.
*The tomato relish will stay fresh in the refrigerator for up to 2 weeks. Use on burgers, meatloaf, sausages or any food that you would use with ketchup or salsa.
Keywords: grilled fish, seafood dinner