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
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
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
Instructions
- 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.
- Marinate the Tuna: Rub the marinade over both sides of the steaks. Let them rest for 5 minutes while your skillet heats.
- 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.
- 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.
- 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.
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.