Tuna Steaks with Creamy Garlic Sauce and Salad

Tuna Steaks with Creamy Garlic Sauce & Salad is a light, healthy, and flavorful meal that’s perfect for a quick lunch or a satisfying dinner. The dish features seared tuna steaks, a rich and velvety garlic cream sauce, and a crisp side salad for balance. It’s an easy way to enjoy restaurant-quality seafood at home in under 30 minutes.

Why You’ll Love This Recipe

• Quick and easy—ready in just 25 minutes

• High in protein and healthy fats

• Elegant enough for entertaining, simple enough for a weeknight

• Versatile—pair with salads, veggies, or grains

• Naturally low-carb and keto-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tuna Steaks:

• 2 tuna steaks (about 1½ inches thick)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

For the Creamy Garlic Sauce:

• 2 tablespoons butter

• 2 garlic cloves, minced

• ¼ cup heavy cream

• 1 tablespoon chopped fresh parsley

• ¼ teaspoon dried oregano

• Salt and pepper to taste

For the Salad:

• Mixed greens

• ¼ cup cherry tomatoes, halved

• ¼ cup cucumber, diced

• 1 tablespoon olive oil

• 1 tablespoon red wine vinegar

• Salt and pepper to taste

Directions

1. Season the tuna:
   Pat the tuna steaks dry and season both sides with garlic powder, onion powder, salt, and pepper.

2. Grill the tuna:
   Heat a grill or grill pan over medium-high heat. Drizzle with olive oil. Grill the tuna steaks for 2–3 minutes per side for medium-rare, or longer to your desired doneness. Remove and let rest for 5 minutes before slicing.

3. Make the creamy garlic sauce:
   In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream, parsley, oregano, salt, and pepper. Cook for 1–2 minutes, stirring frequently, until the sauce is smooth and slightly thickened.

4. Prepare the salad:
   In a bowl, combine mixed greens, cherry tomatoes, and diced cucumber. Drizzle with olive oil and red wine vinegar. Season with salt and pepper, then toss gently to coat.

5. Assemble the plate:
   Divide the salad onto serving plates. Slice the tuna steaks and place them over the greens. Drizzle generously with the creamy garlic sauce. Serve immediately.

Servings and timing

• Servings: 2

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Add red pepper flakes to the sauce for a little heat

• Swap tuna for salmon or swordfish steaks

• Use Greek yogurt instead of cream for a lighter sauce

• Serve with rice, quinoa, or roasted potatoes for a heartier meal

• Top the salad with sliced avocado or olives for more healthy fats

• Add fresh herbs like dill or basil for extra flavor

• Replace red wine vinegar with lemon juice for a brighter dressing

• Turn the salad into a grain bowl with cooked farro or couscous

• Use baby spinach or arugula as the salad base

• Grill the vegetables along with the tuna for a smoky flavor

Storage/Reheating

Store leftover tuna steaks and garlic sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently on the stove, adding a splash of cream if needed. Tuna is best served fresh, but if you reheat it, do so gently to avoid drying it out. The salad is best assembled fresh.

FAQs

What kind of tuna steak should I use?

Yellowfin or Ahi tuna steaks work great. Look for sushi-grade if you prefer rare or medium-rare doneness.

Can I make the sauce ahead of time?

Yes, the garlic cream sauce can be made up to a day in advance. Store in the fridge and reheat gently before serving.

How do I know when the tuna is done?

For medium-rare, the inside should still be slightly pink. Overcooking can make tuna dry, so watch it closely.

Can I bake the tuna instead of grilling?

Yes. Bake at 400°F (200°C) for 10–12 minutes, depending on thickness.

What can I substitute for heavy cream?

You can use half-and-half or full-fat coconut milk for a dairy-free alternative.

Is this dish keto-friendly?

Yes, it’s naturally low in carbs and fits well in a ketogenic diet.

Can I make this dish dairy-free?

Use olive oil instead of butter and coconut milk instead of cream for the sauce.

How long can I store leftovers?

Up to 2 days in the refrigerator. Reheat gently and serve with fresh salad.

What else can I serve with this meal?

Great sides include roasted vegetables, steamed asparagus, or a light couscous salad.

Can I use frozen tuna steaks?

Yes, just make sure they’re fully thawed and patted dry before cooking.

Conclusion

Tuna Steaks with Creamy Garlic Sauce & Salad is a perfect balance of elegance and simplicity. It’s a fresh, protein-packed dish that feels indulgent but is incredibly light and nutritious. Whether you’re cooking for two or just looking to upgrade your lunch routine, this quick recipe delivers delicious results with minimal effort.