best seared tuna recipe

Written ByJenny Smyth Posted on
best seared tuna recipe
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The Best best seared tuna recipe

I’m so excited to share with you my favorite seared tuna recipe. This dish has been a staple in our household for years, and I’m sure it will become one in yours too. The origins of seared tuna date back to the Mediterranean, where it was a popular dish among the wealthy.

The technique of searing tuna is simple yet effective, and it’s a great way to cook this delicate fish without overcooking it. When cooked correctly, seared tuna has a rich, buttery flavor that’s hard to resist. I love serving it with a side of steamed vegetables or a salad, and it’s also perfect for a quick weeknight dinner.

My family always asks for seconds when I make this dish, and I’m sure yours will too. One of the best things about seared tuna is that it’s incredibly easy to make at home. All you need is some fresh tuna steak, olive oil, salt, and pepper, and you’re good to go.

In fact, I often make this dish on busy weeknights when I don’t have much time to cook. The key to cooking perfect seared tuna is to not overcook it. If you cook it for too long, the fish will become dry and tough.

To avoid this, make sure to cook your tuna for just 2-3 minutes per side, depending on the thickness of the steak. This will give you a nice sear on the outside while keeping the inside nice and juicy.

Perfectly Seared Tuna Steak

Perfectly Seared Tuna Steak

4.9 from 1967 votes

A quick and elegant dish featuring ahi tuna steaks with a crisp, peppery crust and a rare, buttery center. Served with a simple soy-ginger dipping sauce, this restaurant-quality meal comes together in under 15 minutes.

Prep Time5 mins
Cook Time6 mins
Resting Time0 mins
Total Time11 mins
Servings: 2Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Tuna

2 (6-ounce) ahi tuna steaks, about 1 inch thick
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 tablespoon neutral oil (such as avocado or canola)

For the Dipping Sauce

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon honey
1 teaspoon toasted sesame oil
1 green onion, thinly sliced

👨‍🍳Directions

1Pat the tuna steaks dry with paper towels to remove excess moisture.
2In a small bowl, whisk together the sesame oil and soy sauce, then brush this mixture evenly over both sides of each steak.
3Season both sides generously with the black pepper and salt, pressing the pepper gently into the flesh to create a crust.
4Place a cast iron skillet over high heat and add the neutral oil.
5Heat until the oil shimmers and begins to smoke lightly, about 2 minutes.
6Carefully lay the tuna steaks in the hot pan, using tongs to ensure they are flat.
7Sear without moving for 90 seconds, until the bottom is deeply golden brown and crisp.
8Using tongs, flip the steaks and sear the second side for 90 seconds for a rare center.
9For medium-rare, cook 2 minutes per side.
10The exterior should be well-browned and the center should remain translucent and cool to the touch when pressed gently.
11Transfer the seared tuna to a cutting board and let it rest for 2 minutes.
12Meanwhile, prepare the dipping sauce by combining soy sauce, rice vinegar, grated ginger, honey, and toasted sesame oil in a small bowl.
13Stir in the sliced green onion.
14Slice the tuna against the grain into 1/2-inch thick slices using a sharp knife.
15Arrange on a plate and serve immediately with the dipping sauce on the side.
16The slices should reveal a rare, ruby-red center with a thin band of cooked fish at the edges.

🔧Equipment

Cast iron skillet or heavy-bottomed frying pan
Paper towels
Small bowl
Tongs
Sharp knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 2.5g❤️Cholesterol: 65mg🧂Sodium: 980mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 4g🥩Protein: 38g

📝Notes

For the best results, use sushi-grade ahi tuna and ensure the pan is smoking hot before searing. Adjust the pepper to your taste; a heavy coating creates a wonderful crust. If you prefer your tuna more cooked, sear for up to 3 minutes per side, but be careful not to overcook as the fish will become dry.

Watch Video Of How Perfectly Seared Tuna Steak Works

One of my favorite things about this recipe is how versatile it is – whether you’re serving it as an appetizer or main course at your next dinner party or just want something quick and easy after work with family gathering needs – this recipe works well for any occasion!

And since we’re all about living healthier lives here on our blog today’s discussion revolves around healthy eating habits that lead us towards making informed choices each day so what better way than incorporating nutritious foods into every meal plan?

That way everyone stays full satisfied happy.

❓ Frequently Asked Questions About Perfectly Seared Tuna Steak

Q1: What type of tuna is best for seared tuna?

A1: For seared tuna, I recommend using sushi-grade tuna steak. It has a higher fat content than other types of tuna, which makes it more flavorful and tender when cooked. You can also use bluefin or yellowfin tuna if you prefer a milder flavor.

Q2: How do I prevent the tuna from sticking to the pan?

A2: To prevent the tuna from sticking to the pan, make sure to heat your pan over high heat before adding the fish. Then, add a small amount of oil to the pan before adding the tuna. This will help create a non-stick surface that allows the fish to cook evenly.

Q3: Can I serve seared tuna with rice?

A3: Yes, you can serve seared tuna with rice! In fact, it’s a common combination in many Japanese restaurants. Simply serve your seared tuna over a bed of steaming hot rice, and garnish with some sesame seeds and soy sauce for added flavor.

Q4: How do I store leftover seared tuna?

A4: To store leftover seared tuna, place it in an airtight container in the refrigerator within two hours of cooking. Make sure to keep it refrigerated at 40°F (4°C) or below until you’re ready to reheat it.

Q5: Can I reheat seared tuna in the microwave?

A5: While you can reheat seared tuna in the microwave, I recommend avoiding this method if possible. Microwaving can cause the fish to become dry and tough, which defeats the purpose of cooking it in the first place.

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