Grilled Tuna with Mushroom and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Tuna is packed with omega 3 fatty acids that are great for your heart, and honestly, it's one of the easiest proteins to cook beautifully on the grill. The mushroom and herb butter is where the magic happens, adding richness and flavor without any fuss. Everything except the tuna itself gets sautéed together, so you're really just managing one pan while your steaks cook. It's elegant enough for guests but simple enough that you'll make it again and again.
Ella x
Ingredients
- 4tuna steaks(6 oz each, room temperature)
- ½ kgmixed mushrooms(cremini, shiitake, and oyster, halved)
- 4 tablespoonsbutter(divided)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 4garlic cloves(minced)
- 1shallot(finely sliced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(zested and halved)
- 237 mldry white wine
Detail level
Instructions
- 1
Pat the tuna steaks dry with paper towels and season generously on both sides with sea salt and black pepper. Set aside at room temperature for 10 minutes to allow the seasoning to penetrate.
Tip: Room temperature tuna cooks more evenly and develops a better crust.
- 2
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced shallot and sauté for 2 minutes until softened.
Tip: Using butter and oil together prevents the butter from burning.
- 3
Add the halved mushrooms to the skillet and cook without stirring for 4 minutes to allow them to brown. Stir and cook for another 3-4 minutes until golden and tender. Season with salt and pepper, then transfer to a plate.
Tip: Don't move the mushrooms too early—letting them sit creates a beautiful caramelized surface.
- 4
In a small bowl, combine the chopped thyme, rosemary, minced garlic, and lemon zest with the remaining 2 tablespoons of butter to create the herb butter. Set aside.
Tip: Preparing the herb butter in advance saves time during the final plating.
- 5
Heat the remaining 2 tablespoons of olive oil in the same skillet over high heat until it shimmers. Carefully place the tuna steaks in the pan and sear for 2-3 minutes on the first side without moving them.
Tip: A hot pan and minimal movement create a beautiful golden crust on the tuna.
- 6
Flip the tuna steaks and sear the other side for 2-3 minutes for medium-rare doneness. Remove from heat and let rest on a warm plate for 2 minutes.
Tip: Tuna continues to cook slightly after removal from heat, so don't overcook it.
- 7
Pour the white wine into the skillet to deglaze, scraping up any browned bits. Let it reduce by half, about 1 minute.
Tip: This deglazing liquid adds depth and captures all the flavorful browned bits from cooking.
- 8
Return the mushroom mixture to the skillet and warm through for 1 minute. Plate the tuna steaks topped with a spoonful of herb butter, and serve the mushroom mixture alongside. Drizzle with the wine reduction and garnish with fresh herbs.
Tip: Top the hot tuna with herb butter just before serving so it melts into a silky sauce.
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