13 Tuna Steak Side Dishes: Easy Seafood Dinner
Tuna steaks are a delicious and healthy main dish, but picking the right sides can really make your meal shine.
I’ve put together a list of tasty options that pair well with tuna’s rich flavor. These 13 side dishes will help you create a balanced and satisfying meal around your tuna steak.
From crisp veggies to creamy starches, there’s something here for every taste. I’ve included simple recipes you can make at home without fancy ingredients or techniques.
These sides will complement your tuna perfectly, Whether you’re cooking for a special occasion or a weeknight dinner
1: Garlic Butter Green Beans
I love pairing garlic butter green beans with tuna steak. They’re easy to make and taste great. I melt butter in a pan, add minced garlic, and toss in fresh green beans.
After a few minutes, the beans get tender-crisp. The garlic butter coats them nicely. This side dish adds color and crunch to my plate.
Garlic Butter Green Beans
Ingredients
- 1 lb fresh green beans, trimmed
- 3 tablespoons butter
- 3 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil (optional)
Instructions
- Heat the butter in a large skillet over medium heat. If using, add olive oil to help prevent the butter from burning.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant but not browned.
- Add the fresh green beans to the skillet and toss to coat in the garlic butter.
- Cook the green beans for 5-7 minutes, stirring occasionally, until they are tender-crisp.
- Season with salt and black pepper to taste.
- Transfer to a serving dish and enjoy!
2: Parmesan Roasted Asparagus
I love serving Parmesan roasted asparagus with tuna steak. It’s easy to make and tastes great. I drizzle olive oil over the asparagus spears and sprinkle them with salt. Then I add grated Parmesan cheese on top.
I roast the asparagus in the oven at 400°F for about 10 minutes. The cheese gets crispy, and the asparagus becomes tender.
It’s a perfect side dish that complements tuna steak well.
Parmesan Roasted Asparagus
Ingredients
- 1 lb asparagus spears, trimmed
- 2 tablespoons olive oil
- Salt to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the asparagus spears on a baking sheet in a single layer.
- Drizzle the olive oil over the asparagus and sprinkle with salt.
- Sprinkle the grated Parmesan cheese evenly over the asparagus.
- Roast in the preheated oven for about 10 minutes, or until the asparagus is tender and the cheese is crispy and golden.
- Remove from the oven and serve immediately.
3: Lemon Herb Couscous
I love pairing lemon herb couscous with tuna steaks. It’s quick to make and adds a bright, fresh flavor.
I cook the couscous in vegetable broth for extra taste. Then I mix in lemon zest, juice, and chopped herbs like parsley and mint.
A drizzle of olive oil and some salt and pepper finish it off. The light, fluffy texture contrasts nicely with the meaty tuna.
Lemon Herb Couscous
Ingredients
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 tablespoon olive oil
- Zest and juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the vegetable broth to a boil.
- Stir in the couscous, remove from heat, and cover. Let it steam for about 5 minutes, or until the liquid is absorbed and the couscous is tender.
- Fluff the couscous with a fork and transfer it to a large bowl.
- Mix in the olive oil, lemon zest, lemon juice, parsley, and mint.
- Season with salt and pepper to taste.
- Serve warm as a side dish.
4: Caprese Salad
Caprese salad is a perfect side dish for tuna steaks. I love how its fresh flavors complement the rich fish.
This Italian classic combines juicy tomatoes, creamy mozzarella, and fragrant basil. A drizzle of olive oil and balsamic vinegar completes the dish.
The bright colors and light taste of Caprese salad balance out the meatiness of tuna beautifully. It’s an easy, no-cook option that adds elegance to any meal.
Caprese Salad
Ingredients
- 4 ripe tomatoes, sliced
- 8 oz fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
Instructions
- Arrange the tomato and mozzarella slices on a serving plate, alternating them.
- Scatter the fresh basil leaves over the tomatoes and mozzarella.
- Drizzle with extra virgin olive oil and balsamic vinegar.
- Season with salt and black pepper to taste.
- Serve immediately, or chill for a few minutes before serving.
5: Grilled Zucchini Spears
I love serving grilled zucchini spears with tuna steak. They’re easy to make and taste great. I cut zucchini into long spears and brush them with olive oil.
I season the spears with salt, pepper, and garlic powder. Then, I grill them for about 5 minutes on each side until they’re tender and have nice grill marks.
The smoky flavor of the zucchini pairs well with tuna. It’s a light side dish that won’t overpower the fish.
Grilled Zucchini Spears
Ingredients
- 4 medium zucchinis
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the grill to medium-high heat.
- Cut the zucchinis into long spears.
- Brush the zucchini spears with olive oil and season with salt, pepper, and garlic powder.
- Place the zucchini spears on the grill and cook for about 5 minutes on each side, or until tender and grill marks appear.
- Remove from the grill and serve warm.
6: Avocado Corn Salsa
I love pairing tuna steaks with fresh avocado corn salsa. It’s simple to make and adds great flavor. I mix diced avocado, sweet corn kernels, diced red onion, and cilantro.
I squeeze in some lime juice and add a pinch of salt. The creamy avocado and sweet corn complement the tuna nicely. This bright, zesty salsa brings a nice contrast to the rich fish.
Avocado Corn Salsa
Ingredients
- 1 ripe avocado, diced
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- In a medium bowl, combine the diced avocado, sweet corn kernels, red onion, and cilantro.
- Squeeze in the lime juice and season with salt to taste.
- Gently mix everything together until well combined.
- Serve immediately or chill in the refrigerator until ready to use.
7: Roasted Brussels Sprouts
I love pairing roasted Brussels sprouts with tuna steak. They’re easy to make and packed with flavor.
I toss the sprouts with olive oil, salt, and pepper and then roast them at 400°F for 20-25 minutes.
The roasting brings out their natural sweetness and creates crispy edges. They’re a tasty and healthy side dish for tuna.
Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the sprouts in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the sprouts are tender and have crispy edges, stirring halfway through.
- Serve hot as a side dish.
8: Citrus Arugula Salad
I love pairing tuna steaks with a zesty citrus arugula salad. It’s a refreshing side dish that cuts through the fish’s richness.
I mix peppery arugula leaves with segments of orange and grapefruit. A simple dressing of lemon juice, olive oil, and a touch of honey brings it all together.
This salad adds a bright, tangy flavor that complements the tuna perfectly. It’s also light, crisp, and full of vitamin C.
Citrus Arugula Salad
Ingredients
- 4 cups fresh arugula
- 1 orange, segmented
- 1 grapefruit, segmented
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine the arugula, orange segments, and grapefruit segments.
- In a small bowl, whisk together the lemon juice, olive oil, and honey until well combined.
- Pour the dressing over the salad and toss gently to coat.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
9: Mango Avocado Salad
I love pairing a mango avocado salad with seared tuna steaks. The sweet mango and creamy avocado create a perfect balance with the fish.
To make it, I dice ripe mango and avocado. I add some red onion, cilantro, and a squeeze of lime juice. A pinch of salt brings out the flavors.
This bright, refreshing salad adds color and tropical flair to the plate. The contrasting textures work well with the meaty tuna.
Mango Avocado Salad
Ingredients
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- In a large bowl, combine the diced mango, avocado, red onion, and cilantro.
- Drizzle the lime juice over the salad and gently toss to mix.
- Season with salt to taste.
- Serve immediately or chill until ready to serve.
10: Sweet Potato Wedges
Sweet potato wedges are a tasty side dish for tuna steaks. I cut unpeeled sweet potatoes into long, thin wedges. Then, I drizzle them with olive oil and sprinkle with pepper.
I bake the wedges at 350°F (180°C) for about 20 minutes, turning them once during cooking. They’re done when they start to brown, and the skin gets crispy.
These wedges add a nice contrast to the tuna. They’re sweet, crispy, and full of flavor.
Sweet Potato Wedges
Ingredients
- 2 large sweet potatoes, unpeeled
- 2 tablespoons olive oil
- Freshly ground pepper, to taste
Instructions
- Preheat your oven to 350°F (180°C).
- Cut the sweet potatoes into long, thin wedges.
- Drizzle the wedges with olive oil and sprinkle with freshly ground pepper.
- Arrange the wedges in a single layer on a baking sheet.
- Bake for about 20 minutes, turning once halfway through cooking, until they start to brown and the skin becomes crispy.
- Remove from the oven and serve warm.
11: Honey Glazed Carrots
I love pairing honey glazed carrots with tuna steak. They’re sweet, tender, and easy to make.
I start by peeling and slicing carrots into rounds. Then I cook them in butter in a skillet.
After a few minutes, I add salt, brown sugar, and honey. The carrots get a delicious glaze as they finish cooking.
Honey Glazed Carrots
Ingredients
- 4 large carrots, peeled and sliced into rounds
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 2 tablespoons honey
- Salt, to taste
Instructions
- Heat butter in a skillet over medium heat.
- Add the sliced carrots and cook until they start to become tender, about 5 minutes.
- Add salt, brown sugar, and honey to the skillet.
- Continue cooking until the carrots are fully tender and glazed, about 5-7 more minutes.
- Remove from heat and serve warm.
12: Balsamic Roasted Tomatoes
Balsamic roasted tomatoes are a tasty side dish for tuna steak. I love how the sweet and tangy flavors complement the fish.
I cut tomatoes in half and drizzled them with balsamic vinegar and olive oil to make them. Then, I sprinkle on some salt, pepper, and herbs.
After roasting in the oven, the tomatoes get soft and caramelized. The balsamic vinegar turns into a sticky glaze that’s full of flavor.
Balsamic Roasted Tomatoes
Ingredients
- 4 large tomatoes, cut in half
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh or dried herbs (like basil or thyme), to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the tomato halves on a baking sheet, cut side up.
- Drizzle the tomatoes with balsamic vinegar and olive oil.
- Sprinkle with salt, pepper, and herbs.
- Roast in the oven for 20-25 minutes, or until the tomatoes are soft and caramelized.
- Remove from the oven and serve warm.
13: Garlic Mashed Potatoes
I love pairing garlic mashed potatoes with tuna steak. It’s a classic side dish that never disappoints.
To make it, I boil peeled potatoes until soft. Then, I mash them with butter, milk, and minced garlic.
The creamy texture and savory garlic flavor complement the tuna perfectly. It’s a simple but delicious combination.
Garlic Mashed Potatoes
Ingredients
- 4 large potatoes, peeled and cut into chunks
- 4 cloves garlic, minced
- 4 tablespoons butter
- 1/2 cup milk (or more, as needed)
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add the minced garlic, butter, and a splash of milk to the potatoes.
- Use a potato masher to mash the potatoes until smooth and creamy. Add more milk if needed to reach your desired consistency.
- Season with salt and pepper to taste.
- Serve warm as a side dish with tuna steak.
Benefits of Pairing Sides with Tuna Steak
- Pairing sides with tuna steak can enhance the dining experience by providing complementary flavors, textures, and nutrients.
- Sides can balance the richness of tuna steak, a flavorful and meaty fish, by offering lighter and refreshing options.
- Vegetable sides, such as grilled or roasted asparagus, zucchini, or bell peppers, add fiber, vitamins, and minerals to the meal, promoting a well-rounded and nutritious dish.
- Starchy sides, like rice, quinoa, or roasted potatoes, provide complex carbohydrates that help keep you full and satisfied.
- Salad sides, such as a fresh green salad or a tomato and cucumber salad, offer a crisp and refreshing contrast to the tuna steak while adding essential vitamins and antioxidants.
- Pairing tuna steak with sides with complementary flavors, such as mango salsa or a citrus-based dressing, can elevate the dish’s taste profile.
- Sides can also introduce various cooking methods, such as grilling, roasting, or sautéing, adding depth and interest to the meal.
- Pairing sides with tuna steak allows for portion control. The sides can help fill the plate and satisfy hunger without relying solely on a large serving of fish.
- Incorporating sides can make the meal more visually appealing, with various colors, shapes, and textures on the plate.
- Experimenting with different side dish pairings can inspire creativity in the kitchen and prevent boredom with the same tuna steak preparation.
How to Serve Tuna Steak and Sides
- When serving tuna steak and sides, it’s essential to consider the presentation and timing of the meal to ensure all components are at their best.
- Begin by preparing the sides that require longer cooking times, such as roasted vegetables or rice, so they are ready to serve alongside the tuna steak.
- Season the tuna steak with salt, pepper, and any desired herbs or spices, such as garlic, ginger, or sesame seeds.
- Preheat a grill, grill pan, or skillet over medium-high heat and lightly oil the cooking surface to prevent sticking.
- Cook the tuna steak for 1-2 minutes per side for rare, 2-3 minutes per side for medium-rare, or 3-4 minutes per side for medium, adjusting the cooking time based on the thickness of the steak and personal preference.
- Allow the cooked tuna steak to rest for 3-5 minutes before slicing to allow the juices to redistribute.
- While the tuna steak rests, prepare any quick-cooking sides, such as a fresh salad or a quick sauté of vegetables.
- Slice the tuna steak against the grain into 1/2-inch thick pieces for easier serving and eating.
- Arrange the sliced tuna steak on a serving platter or individual plates, and surround it with the prepared sides.
- Consider garnishing the tuna steak with fresh herbs, a drizzle of high-quality olive oil, or a sprinkle of citrus zest for added flavor and visual appeal.
- Serve the tuna steak and sides immediately while they are still warm and at their peak flavor and texture.
