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Parve
Easy
15 Minutes
Diets 
This recipe offers just the right balance of sweet, savory, and crunchy. You can substitute salmon for the tuna steaks too — it’s amazing!
6 slices tuna fillet, preferably fresh, almost 1-inch (2-centimeters) thick
kosher salt, to taste
pepper, to taste
Bartenura Olive Oil, for drizzling
1/2 cup sweet chili sauce
1/4 cup Gefen Lite Mayo
1/2 teaspoon Haddar Dijon Mustard, or to taste
crispy fried onions
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Season tuna fillets with salt and pepper. Heat your grill pan to very hot (do not grease). Pour a little olive oil on the tuna fillets and gently massage around the edges. Place in grill pan and grill for a minute and a half on each side, not more.
Meanwhile, mix together the chili sauce, mayo, and mustard. As soon as the tuna is seared, quickly spread the mixture evenly over each piece (tuna tends to dry as it sits). Top with crispy fried onions and place in a baking dish lined with parchment paper.
Bake for 10 minutes. If you like your tuna undercooked, do it for just 5 minutes.
Photography: Moishe Wulliger Styling: Renee Muller
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was so good! would make again
First time ever making tuna steaks – followed recipe exactly and it came out amazing- all kids loved it – tasted smokey and delic!!!!!!
SUch a perfect recipe for the nine days! I must admit that I never made tuna steaks. You inspired me.