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Buttery and tender tuna steaks topped with fresh herbs feels gourmet but really is super simple to make. I prefer to blanch the asparagus first because it makes the asparagus less fibrous. However, if you skip this step, make sure to cook the asparagus a little but longer.
My husband loves tuna steaks after he tried them at a restaurant one time, and I now try to recreate that experience at home. You will want to keep your eye on the tuna steaks as they are cooking because you don't want them to be overcooked or undercooked. You want a little bit of pink in the center to get the best texture and experience. Finish off your meal with a little bit of fresh lemon juice and dinner is served!
📖 Recipe
Broiled Tuna Steaks and Asparagus
Equipment
- dutch oven or large pot
- small mixing bowl
Ingredients
- 4 tuna steaks
- 1 bunch asparagus spears (ends trimmed)
- 1 stick softened butter
- ½ tablespoon basil
- ½ tablespoon oregano
- 1 tablespoon garlic powder (split into 2 halves)
- 1 tablespoon onion powder (split into 2 halves)
- salt to taste
- 2 tablespoon avocado oil
Instructions
- Turn on your stovetop to high heat and bring a large pot of water to a boil.
- Boil the asparagus for 10 minutes.
- Remove the asparagus from the pot and place onto half of a greased baking sheet.
- Add the tuna steaks onto the baking sheet
- In a separate bowl, mix together the softened butter and seasonings. Spread the herb butter on top of the tuna steaks.
- On top of the asparagus, drizzle avocado oil, salt, garlic powder, and onion powder
- Broil for 10-15 minutes depending on how well you want your tuna steaks done.
- Remove from oven and serve with fresh lemon juice.
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