Pan Seared Tuna

Rare seared tuna sliced on a plate with an herb sauce.

RATE THIS RECIPE

Ratings

Print Pin

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!

Prep Time: 5

Total Time: 5

Servings: 2

Calories: 305kcal

Author: Nicole Gaffney

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.

Nutrition