Orange & Herb Tuna Steaks

Orange & Herb Tuna Steaks

Tuna steaks are light and take on the flavors of a good sauce – like this version based on Limoneira® orange juice, herbs and spices. Add some grilled veggies, and it’s a quick gourmet meal ready in no time any day of the week.
Course Main Course, Main Dish
Cuisine American, Asian


  • 4 tuna steaks 6oz – about 1-inch thick
  • 2 tablespoons olive oil divided
  • 3 shallots chopped
  • 2 large Limoneira® oranges zest & juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon ginger minced
  • 2 teaspoons fresh thyme chopped
  • 1/2 cup white wine
  • Sea salt to taste
  • Freshly ground pepper to taste


  • Add 1 tablespoon olive oil, orange juice and zest, balsamic vinegar, thyme and ginger to a bowl and mix together.
  • Place the tuna steaks in a shallow baking dish, and pour about half the orange mixture over them. Turn to make sure they are coated on all sides.
  • Refrigerate and let the tuna marinate for about 30 minutes.
  • In a skillet, add the remaining 1 tablespoon of the olive oil, and saute the shallots for 5 to 7 minutes, until fragrant and soft.
  • Remove the tuna from the marinade, and sear in the skillet over a high heat about 2 to 3 minutes per side for rare, or to your desired doneness. (It tastes best rare to medium.)
  • Remove from the pan, and place on a covered dish to keep warm for a few minutes while you make the sauce.
  • Keep the skillet at medium high, and add the reserved orange mixture, scraping up the shallots. Cook until heated through and through.
  • Add the white wine, and simmer until reduced by about a third.
  • Pour over the tuna steaks.


Note: You can also grill the tuna steaks. In that case, you’d simply make the sauce separately in a skillet, beginning with the shallots.
Keyword Oranges
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