Description

Simple, elegant, and bursting with flavor, this Pan Seared Tuna Steak is a quick and impressive dish that’s perfect for both weeknight dinners and special occasions. With a golden crust on the outside and a tender, melt-in-your-mouth center, tuna steaks are a seafood lover’s dream. Seared in minutes and seasoned simply, they let the quality of the fish shine—especially when paired with a zingy citrus marinade or dipping sauce.

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Ingredients

For the Tuna Steaks:
2 tuna steaks (about 6 oz each, 1 to 1½ inches thick)
1 tbsp olive oil (plus more for the pan)
Salt and black pepper, to taste
½ tsp garlic powder
½ tsp paprika (optional, for color and flavor)

For the Lemon Soy Drizzle (Optional but delicious):
2 tbsp soy sauce
1 tbsp lemon juice (or lime juice)
1 tsp honey or maple syrup
1 tsp sesame oil
1 tsp freshly grated ginger
1 clove garlic, minced

For Garnish & Serving:
Lemon or lime wedges
Fresh chopped parsley or cilantro
Toasted sesame seeds
Steamed rice, quinoa, or a simple salad

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Instructions

Step 1: Prep the Tuna Steaks

Pat tuna steaks dry with paper towels to remove excess moisture.
Rub both sides with olive oil.
Season generously with salt, pepper, garlic powder, and paprika.

Step 2: Mix the Lemon Soy Drizzle

In a small bowl, whisk together soy sauce, lemon juice, honey, sesame oil, ginger, and garlic.
Set aside for drizzling or dipping after the steaks are seared.

Step 3: Sear the Tuna Steaks

Heat 1–2 tbsp olive oil in a cast iron or heavy skillet over medium-high heat until shimmering hot.
Add the tuna steaks to the hot pan and do not move them—let them develop a crust.
For rare: Sear for about 1½–2 minutes per side.
For medium: Sear for 2½–3 minutes per side.
For well-done: Sear for 4–5 minutes per side, flipping as needed.

Step 4: Rest & Slice

Remove tuna steaks from the skillet and let rest for 2–3 minutes.
Slice against the grain for tender, sushi-style strips—or serve whole if preferred.

Step 5: Garnish & Serve

Drizzle with the lemon soy mixture or serve on the side as a dipping sauce.
Garnish with sesame seeds, fresh herbs, and citrus wedges.
Serve alongside steamed rice, sautéed vegetables, or a fresh salad.

Notes

Use Sushi-Grade Tuna – Especially if you’re serving rare to medium-rare.
Don’t Overcook – Tuna dries out quickly; aim for a nice sear on the outside and pink center.
Preheat the Pan – A hot skillet gives that golden crust.
Dry the Steaks – Moisture prevents browning, so pat them dry before seasoning.
Let It Rest – Brief resting allows juices to redistribute for better flavor and texture.

Prep Time: 10 minutes
Cook Time: 6 minutes
Cuisine: Asian-Inspired American