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Pan-Seared Tuna Steak

There’s something undeniably special about a thick, ruby-red tuna steak. When it’s seared just right—crisp on the outside, silky rare in the center—it’s an absolute showstopper
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Prep Time 10 minutes
Cook Time 6 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tuna steaks
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp freshly cracked black pepper
  • ½ tsp sea salt
  • lemon wedges, chopped parsley optional

Equipment

  • Cast iron skillet or heavy-bottomed frying pan (for the perfect sear)
  • Tongs (to flip with control)
  • Paper towels (to pat the tuna dry)
  • Small bowl (to mix the marinade)
  • Cooking thermometer for precise doneness

Method
 

  1. Prep the Tuna: Pat the tuna steaks dry with paper towels. Let them sit at room temperature for about 10 minutes—this helps them cook evenly.
    A chef's hand delicately dries fresh tuna
  2. Marinate the Tuna: Rub the marinade over both sides of the steaks. Let them rest for 5 minutes while your skillet heats.
    Golden oil and minced garlic, a flavorful base for a delicious dressing
  3. Sear the Tuna: Gently lay the tuna steaks in the hot skillet. Sear for 2–3 minutes without moving them—this helps form a crust.
    A seasoned tuna steak sizzles in a hot pan
  4. Flip and Finish: Turn the steaks using tongs. Sear the other side for 1–2 minutes for rare to medium-rare (internal temp 115–125°F). Add 1–2 more minutes for medium, if desired.
    Seasoned tuna fillet, glistening in hot oil, ready for a quick sear
  5. Rest and Serve: Remove the tuna from the skillet and let it rest for 2 minutes. Slice against the grain and garnish with lemon wedges and chopped parsley if using.
    Fresh tuna, thinly sliced and arranged artfully on a white plate

Video

Notes

🔥 Cooking Tips

  • Rare is best: Tuna dries out quickly when overcooked. Keep it rare or medium-rare for that melt-in-your-mouth texture.
  • Crust matters: A cast iron skillet gives you that steakhouse-quality sear.
  • Air circulation: Don’t crowd the pan. If your skillet’s small, cook one steak at a time.
  • Let it rest: A quick 2-minute rest makes all the difference in juiciness.