Tuna’s available pretty much all year, but the best time to enjoy it fresh depends on where you are. In most places, late spring through early fall is prime tuna season.

You can find everything for this recipe at most grocery stores or specialty shops. For the tuna, check the seafood counter and pick steaks that are firm, moist, and brightly colored.

The rest – white vinegar, white wine, bay leaves, oregano, olive oil, salt, and pepper – are easy to grab from the condiment and spice aisles.

Yes, you can use the the following substitutions:

• Tuna steaks: if fresh tuna is unavailable, swordfish or mahi-mahi can serve as suitable alternatives.
• White vinegar: apple cider vinegar or rice vinegar can replace white vinegar, offering a slightly different flavor profile.
• White wine: dry vermouth or you can skip it.
• Oregano: thyme or marjoram can be used as substitutes for oregano.
• Olive oil: avocado oil or grapeseed oil can be used in place of olive oil.

Absolutely! These Madeiran-Style Tuna Steaks go great with a variety of sides for a full, balanced meal:

For a starter, kick things off with my simple Mediterranean Tomato Salad or Cucucmber Red Onion Salad.

Pair Simple Oven Baked Fries for a delicious side – both work beautifully.

For dessert, go with my Chocolate Raspberry Tart, Kiwi Pavlova, Raspberry Pavlova, Tropical Fruits Pavlova. You will love it!

Choosing the right drink can really bring the meal together:

A crisp Sauvignon Blanc or a lightly oaked Chardonnay pairs perfectly with the tangy marinade and the richness of the tuna.

If you don’t drink alcohol, go for sparkling water with a splash of lemon or a cold herbal iced tea.

Keeping your leftover tuna steaks fresh is easy with the right storage.

Cool the leftovers, store them in an airtight container in the fridge, and you are good to go – they’ll stay good for up to one day.

When ready to reheat, warm the leftovers gently in a covered skillet over low heat to keep them from drying out. Or skip the heat and enjoy them cold on salads or in sandwiches – they’re just as tasty!

• Marinate the tuna for at least 30 minutes to let the flavors soak in deeply, creating a more vibrant and well-rounded taste.
• When it’s time to cook, aim for a medium-rare finish by searing each side for about 2-3 minutes over medium-high heat, adjusting slightly depending on the thickness of the steaks.
• Once cooked, let the tuna rest for a minute – this helps the juices redistribute, keeping each bite tender and moist.
• For a polished finish, slice the tuna against the grain and top it with fresh herbs or a drizzle of good-quality olive oil for a simple yet elegant presentation.