Succulent Pan Seared Tuna (Print View)

Tuna steaks seared to a crispy crust with a tender, rare center, ready in under 20 minutes.

# 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)

# Step-by-Step Directions:

01 - Pat the tuna steaks dry thoroughly using paper towels.
02 - Brush both sides of the tuna steaks evenly with olive oil.
03 - Combine soy sauce, lemon juice, sea salt, black pepper, and garlic powder in a small bowl; rub mixture evenly over both sides of the tuna steaks.
04 - Heat a heavy skillet or cast iron pan over high heat until it is very hot.
05 - Place the tuna steaks in the skillet and sear for 1½ to 2 minutes on each side for rare doneness; adjust cooking time as preferred, being careful to avoid overcooking.
06 - Remove tuna from the skillet and allow to rest for 2 minutes before slicing.
07 - Slice the tuna against the grain and serve immediately with lemon wedges and optional fresh herbs.

# Expert Suggestions:

01 -
  • It takes less time than ordering takeout and tastes like something you'd pay twenty dollars for at a bistro.
  • The contrast between the salty, caramelized crust and the cool, buttery center is absolutely addictive.
  • You only need a handful of ingredients, and most of them are already in your pantry.
02 -
  • Do not walk away once the tuna hits the pan, because the difference between perfect and overcooked is about thirty seconds.
  • If your pan is not hot enough, the tuna will stick and steam instead of sear, so wait until it is truly smoking before you add the fish.
  • Tuna continues to cook a little after you remove it, so err on the side of underdone if you are aiming for rare.
03 -
  • Let the tuna sit at room temperature for about ten minutes before cooking so it sears evenly and does not shock cold in the center.
  • Use a cast iron skillet if you have one, because it holds heat better than anything else and gives you that perfect crust.
  • If you want to get fancy, finish with a sprinkle of flaky sea salt and a squeeze of fresh lemon right before you slice it.

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