Pan Seared Tuna Steaks (Print version)

Tender tuna steaks with a crispy crust, seasoned and seared for a flavorful, quick main course.

# What you'll need:

→ Tuna

01 - 2 fresh tuna steaks, 6 oz each, approximately 1 inch thick

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce (use tamari for gluten-free option)
04 - 1 teaspoon lemon juice
05 - 1/2 teaspoon coarse sea salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/4 teaspoon garlic powder

→ Garnish

08 - Lemon wedges for serving
09 - Fresh parsley or chives, finely chopped (optional)

# How to make it:

01 - Pat the tuna steaks dry using paper towels to remove excess moisture.
02 - Brush both sides of the tuna steaks evenly with olive oil.
03 - In a small bowl, combine soy sauce, lemon juice, sea salt, black pepper, and garlic powder. Rub the mixture evenly over both sides of the tuna steaks.
04 - Heat a heavy skillet or cast iron pan over high heat until very hot.
05 - Place tuna steaks in the skillet and sear for 1½ to 2 minutes on each side for rare. Adjust cooking time according to preferred doneness, avoiding overcooking.
06 - Remove the tuna steaks from the skillet and allow to rest for 2 minutes to retain juices.
07 - Slice tuna against the grain and serve immediately with lemon wedges and optional fresh herbs.

# Expert suggestions:

01 -
  • It takes less than twenty minutes from counter to plate, perfect for those nights when you want something impressive without the fuss.
  • The contrast between the salty, crispy crust and the silky rare center feels like a secret you've unlocked in your own kitchen.
  • You can dress it up or down depending on your mood, from a simple weeknight dinner to something you'd proudly serve guests.
02 -
  • The pan must be scorching hot before the tuna goes in, otherwise you'll end up steaming the fish instead of searing it, and the crust won't form.
  • Don't walk away during cooking, the difference between rare and overdone is a matter of seconds, and tuna turns dry and gray if you leave it too long.
  • Use a timer if you're nervous, but also trust your instincts, the fish will feel firm around the edges but still give gently in the center when it's ready.
03 -
  • Let the tuna sit at room temperature for about fifteen minutes before cooking so the center isn't ice-cold when the outside sears, this helps it cook more evenly.
  • If you love a thicker crust, press sesame seeds into the seasoned tuna before searing, they'll toast in the pan and add a nutty crunch that's incredible.

Go back