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Tuna Steak

Tuna steak
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5 from 5 reviews

Cooking tuna steaks isn’t complicated, but it does require some attention to detail. Here’s how I get an amazing sear and incredible flavor.

Ingredients

Scale
  • 2 8-oz ahi tuna steaks 
  • ½ tablespoon neutral oil
  • 1 ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions

  1. Bring the tuna steaks to room temperature by letting them sit for at least 20 minutes. Pat the tuna dry. 
  2. Sprinkle the fish liberally with the kosher salt and fresh ground black pepper on both sides.
  3. Heat the oil in a medium skillet over medium-high heat.
  4. Add the tuna steaks and cook 1-2 minutes per side until lightly browned on the outside but still rare on the inside. 
  5. Cool for 2 minutes, then slice the tuna against the grain into ½-inch slices.
  6. Serve immediately, with a sauce if desired. 

Notes

A neutral oil is better than butter for searing tuna steaks because it can handle higher heat without burning. Searing is best fast and hot, so you want oil with a high smoking point, like grapeseed or vegetable oil. Olive oil is fine, but it adds a bit of a different flavor profile to the dish.

Grilled tuna steak is just as quick and delicious as a hot pan. You’ll use the same seasonings but can play with the smokiness when it’s time for sauces. I like my chimichurri sauce with cilantro or a red pepper romesco for grilled fish recipes and summertime dinners.

This tuna recipe doesn’t call for a marinade, but you can always add a quick marinade for extra flavor. Keep it short. About 15-30 minutes in a soy-, citrus-, or sesame oil-based sauce is more than enough for marinated, pan-seared tuna.

Find it online: https://www.acouplecooks.com/tuna-steak/