Forget everything you thought you knew about cooking fish at home! This Instant Pot Tuna Steak with Mushrooms recipe delivers a restaurant-quality meal with minimal effort. We’re talking perfectly cooked, flaky tuna steaks bathed in a luxuriously creamy and savory mushroom sauce. The pressure cooker locks in all the moisture and flavor, creating a dish that’s both elegant enough for a special occasion and simple enough for a busy weeknight. Get ready to impress!
Ingredients
• 2 large tuna steaks, about 8 oz (227g) each
• 2 cups (150g) mushrooms, sliced
• 2 cups (480ml) fish stock
• 1 large onion, finely chopped
• ½ cup (120ml) heavy cream
• ¼ cup (25g) Parmesan cheese, grated
• 4 tbsp (57g) butter
• 2 tbsp (30ml) olive oil
• 1 tsp dried marjoram
• 1 tsp sea salt
• 1 tsp white pepper, freshly ground
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the butter to melt.
3. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Add the tuna steaks and sear for 2-3 minutes per side.
4. Pour in the fish stock and season with salt. Secure the lid, set the steam release handle to the “Sealing” position, and press the “Manual” or “Pressure Cook” button. Cook on high pressure for 5 minutes.
5. Once the timer finishes, perform a quick pressure release. Once the pin drops, open the lid. Gently remove the tuna steaks to a plate and cover to keep warm.
6. Press the “Sauté” button again. Bring the remaining stock to a simmer and allow it to reduce by about half, which should take 5-7 minutes.
7. Add the sliced mushrooms to the pot and cook for 7-8 minutes, stirring occasionally, until they have softened and released their liquid.
8. Stir in the salt, white pepper, dried marjoram, heavy cream, and grated Parmesan cheese until the cheese is melted and the sauce is smooth.
9. Return the tuna steaks to the pot, nestling them into the creamy sauce. Drizzle with olive oil.
10. Press “Cancel” to turn off the heat. Serve immediately, spooning the mushroom sauce over the steaks.
Nutritional Information
• Per Serving: Calories 470 | Total Fats 32.6g | Net Carbs: 3.9g | Protein: 39.1g | Fiber: 1.2g
Pro Tips
• For a better crust, pat the tuna steaks completely dry with a paper towel and ensure the pot is very hot before searing.
• Use a mix of mushrooms like cremini, shiitake, and oyster for a deeper, more complex flavor in your sauce.
• If the sauce is too thin, mix 1 tsp of cornstarch with 1 tbsp of cold water and whisk it into the simmering sauce until thickened.
FAQ
Q: How long do you pressure cook tuna steaks
A: For this recipe, the tuna steaks are cooked on high pressure for just 5 minutes, followed by a quick pressure release. This short cooking time is key to keeping the fish moist and flaky.
Q: Can I use different types of mushrooms
A: Absolutely! While any sliced mushrooms will work, you can create a more complex and deeper flavor by using a mix of cremini, shiitake, and oyster mushrooms as suggested in the pro tips.
Q: What if my mushroom sauce is too thin
A: If your sauce isn’t as thick as you’d like, you can easily fix it. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry, then whisk it into the simmering sauce until it thickens.
Q: Can I use frozen tuna steaks for this recipe
A: For the best results and a perfect sear, it is highly recommended to thaw your tuna steaks completely before cooking. Patting the thawed steaks dry with a paper towel is crucial for getting a good crust.
