Rosemary and Pepper Tuna Steak

Be careful not to overcook your tuna. Just in the photo, just sear the outside and keep the middle that nice red color. Watch this Sporting Chef show on cooking a variety fish on CarbonTV. Tune in to Sporting Chef TV on Sportsman Channel, check your local listings for times.

Rosemary and Pepper Tuna Steak


  • 4 6- 8 ounce tuna steaks
  • 2 tablespoons coarsely ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh rosemary
  • 1/4 cup olive oil
  • 1/2 cup dry red wine
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves minced
  • 3 tablespoons chilled butter cut into pieces
  • 3/4 cup cherry tomatoes halved


  • In a amsll bowl, combine pepper, salt, rosemary and olive oil. Brush mixture liberally over fish. Place fish in a container and pour any remaining oil mixture over. Cover and refrigerate for 1 - 2 hours. Heat a large skillet over medium heat. Add fish and any remaining oil to the pan. Lightly brown fish on both sides, about 3 minutes. Don't overcook your tuna! Remove fish from pan and keep warm. Add wine, vinegar and garlic. Cook until liquid is reduced to a few tablespoons. Whisk in butter until melted. Remove from heat and stir in tomatoes. Spoon sauce over fish.

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