Seared Tuna Steaks
This simple recipe for pan seared tuna is more than just a recipe - it's a foolproof method that results in the perfect sear every single time. Learn how to master this simple technique and watch the compliments come rolling in!
This post may contain affiliate links.
I get it - cooking fresh fish can be intimidating. It's scary to mess up something that's so delicate, and also so expensive.
It’s really not difficult to make restaurant quality pan seared tuna at home, but there are some crucial steps to take in order to do it properly. This method results in a beautiful, caramelized, seared exterior while preserving the buttery texture and delicate flavor of the fish.
I've made this seared ahi tuna recipe more times than I can count. I'm going to show you everything you need to know to make perfectly pan seared tuna steaks on your first try.
For more fresh tuna recipes, try my Tuna Tartare with capers and tomatoes, this Sicilian style Tuna Crudo with pistachios and olives, or this classic Tuna Carpaccio with pine nuts and arugula!
You'll Love This Seared Tuna Recipe
What sets this pan-seared tuna recipe apart is its focus on technique. When you have really fresh, gorgeous ahi tuna steaks, the last thing you want to do is cover them up with a marinade or heavy seasoning.
The trick is achieving that perfect sear while maintaining the tender texture of rare tuna inside – and I'll show you exactly how to do that.
Seared Tuna Steak Ingredient Notes
- Tuna - Look for fresh, high quality, sushi-grade tuna steaks. Frozen tuna is ok as long as it is sustainably sourced and of good quality. Bluefin tuna, yellowfin or ahi tuna, bigeye and even albacore tuna will all work - just be sure it's sustainably sourced. Look for a tuna fillet or tuna steak that smells clean and fresh, with firm flesh and a vibrant red color.
- Neutral Oil - Use something with a high smoke point, like canola oil, grape seed oil or avocado oil. Olive oil is not the best here because it has a low smoke point and is not good for searing.
- Salt and Pepper - I season my proteins with kosher salt, but liked to finish with something coarse or flaky like Maldon or sel gris. Use freshly ground black pepper for the best flavor.
- Lemon - for serving (optional).
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Metal fish spatula
- Large sauté pan or cast iron skillet
- Very sharp knife (and a knife sharpener)
How to Make Seared Tuna - Step by Step Instructions
- Pat the fresh tuna steaks dry with paper towels. This is crucial for achieving a nice sear.
- Season both sides of the tuna with salt and pepper.
- Heat a heavy bottomed, large skillet over medium-high heat until very hot. Add the oil, wait a few seconds, then carefully place the tuna in the hot pan.
- Sear for 30-45 seconds per side for rare tuna (recommended), or 60 seconds for medium-rare. Remove the tuna from the pan and let rest for about 5 minutes,
- Use a very sharp knife to slice the tuna against the grain as thinly as possible.
- Serve with a sprinkle of flaky sea salt, freshly cracked black pepper, a drizzle of good quality olive oil and lemon on the side for squeezing.
Pan Seared Tuna Tips for Success
- Keep the tuna refrigerated until right before searing.
- It's important to not add the oil until the pan is hot, otherwise the tuna will stick.
- The pan must be extremely hot to achieve the perfect sear.
- Add the tuna steaks away from you in the pan to avoid splattering the hot oil.
- Keep a close eye on your tuna as it sears to avoid overcooking.
- Make sure your knife is very sharp before slicing the fish, otherwise it can tear.
- I recommend serving the tuna very rare, however you can cook it to your liking. The longer it cooks, the more well-done it will be.
How to Serve Seared Tuna Steak
This is an easy technique that you can apply to lots of different dishes. I love this ahi tuna steak recipe with a simple sauce, like Sicilian Salmoriglio, northern Italian Salsa Verde or a swipe of this tomato almond Pesto alla Trapanese!
Pan seared tuna makes an easy dinner on its own, or can be served on top of a salad or as part of a larger spread. It's great with a summery heirloom tomato salad or this Thai green papaya salad. For sides, try this Italian Roasted Cauliflower with almonds and raisins, these simple roasted potatoes and onions or these easy baked tomatoes stuffed with goat cheese.
You also can't go wrong serving this as part of a Christmas Eve Feast of the Seven Fishes! Serve it along with other seafood delicacies such as these simple pan seared scallops, a buttery garlicky baked shrimp scampi, or these marinated grilled shrimp, along with the classic Italian baked stuffed clams Oreganata.
If you want to give it an asian spin, serve over white rice and garnish with green onions and sesame seeds, then make a dipping sauce with a touch of soy sauce, rice vinegar, a little sugar and sesame oil.
How to Store Leftover Pan Seared Tuna
This recipe is best enjoyed within one day of making. However, you can store leftovers in an airtight container or wrapped tightly in plastic wrap for up to 24 hours.
Seared Tuna FAQ's
Yes! The best tuna steaks are seared on the outside and raw in the middle, similar to what you'd find in a sushi restaurant. The color change should only penetrate about ¼ inch on each side.
Absolutely. Keeping the tuna cold until right before searing helps maintain the proper temperature to ensure you get that beautiful rare center along with a perfect outer crust. Remove the tuna from the refrigerator no more than 5 minutes before cooking.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Pan Seared Tuna
Ingredients
- 2 tuna steaks 6-8 oz each
- salt and pepper to taste
- 1 tablespoon neutral oil such as grapeseed, avocado or canola
- lemon optional, for serving
Instructions
- Preheat a large, heavy bottomed sauté pan or cast iron skillet over medium-high heat.
- Pat the tuna dry with paper towels.
- Season the tuna steaks with salt and pepper on both sides.
- Add the oil to the sauté pan. When it's shimmering and hot, gently place the tuna steaks into the pan.
- Let cook for about 30-60 seconds to a minute. The less you cook it, the more rare the tuna will be.
- Remove the tuna from the pan and let rest for about 5 minutes, then use a very sharp knife to thinly slice. Serve with lemon on the side for squeezing.
Notes
- Keep the tuna refrigerated until right before searing.
- It's important to not add the oil until the pan is hot, otherwise the tuna will stick.
- The pan must be extremely hot to achieve the perfect sear.
- Add the tuna steaks away from you in the pan to avoid splattering the hot oil.
- Keep a close eye on your tuna as it sears to avoid overcooking.
- Make sure your knife is very sharp before slicing the fish, otherwise it can tear.
- I recommend serving the tuna very rare, however you can cook it to your liking. The longer it cooks, the more well-done it will be.
