Seared Tuna Steak is an easy and delicious way to prepare savory, buttery tuna steak. Entire recipe can be made in under 10 minutes!
This is an excellent option when you’re looking for something a bit different for dinner. Try Cajun Shrimp and Garlic Butter Salmon for more amazing Seafood Recipes.
Why You’ll Love These Seared Tuna Steaks?
- The rich flavor of the tuna shines, and can be paired with many different sauces like spicy mayo, wasabi mayo, sesame dressing, and ginger sauce.
- You won’t spend much time in the kitchen, despite how impressive these steaks look.
Sabrina’s Seared Tuna Steak Recipe
Seared Tuna Steak makes a fantastic dinner, in a very short amount of time. Cooked rare, it has a wonderfully meaty taste and succulent texture that’s more similar in taste to steak than other fish. Complete your delicious dinner recipe with white or Brown Rice, Sautéed Green Beans, and Roasted Red Potatoes for an amazing meal. If you have any leftovers, you can use the slices in fresh salads or poke bowls. For the best results, read my Tips and Tricks section below.
Recipe Card
Ingredients
- 2 tablespoons vegetable oil
- 2 sushi grade tuna steaks , about 6 ounces each
- 1/2 teaspoon kosher salt
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
Instructions
- Season tuna steaks with salt.
- Mix the sesame seeds together to combine the white and black.
- Coat the tuna steaks in the sesame seed mixture.
- Add vegetable oil to your skillet on medium-high heat.
- Add the tuna steaks to your skillet and cook for 60-90 seconds on each side (you want the outside to turn a beige color).
- Remove from the pan and let cool for 3 minutes.
- Slice tuna steak and serve over rice and garnish with thinly sliced green onions and ponzu sauce (optional).
Nutrition
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Chef’s Note
I recommend serving tuna steak with ponzu. Ponzu is a thin Asian sauce, perfect for adding delicious umami flavor. You can purchase ponzu at your local Asian grocery store. Ginger sauce, liquid aminos, sriracha, or soy sauce are also delicious sauce options to serve. I also love the creaminess of a wasabi mayo, or spicy mayo for an extra layer of tasty!
Table of contents
Can this be made ahead of time?
Yes, this recipe works well for meal prep. Sear tuna steak 1-2 days in advance, then cover and store in the fridge. Reheat on the stovetop or in the oven to serve.
How to Store Seared Tuna Steak
- Store: After the cooking time, you can keep your recipe fresh for 1-2 days. Wait for it to cool to room temperature, then place in an airtight container and keep sealed in the fridge.
- Reheat: Preheat your oven to 350 degrees. Place on a foil-lined baking sheet. Pop the baking dish in the oven and heat for 5-10 minutes or until the internal temperature reaches 145 degrees. 5 minutes will make for a medium temp, and all the way up to 10 minutes will be closer to medium-well or well done.
- Freeze: Place the steak in a freezer bag or another airtight, freezer-safe container before placing it in the freezer and keep for up to 4 months. Let the fish thaw in the fridge before reheating.
Tips & Tricks
Make juicy, mouthwatering tuna steaks following these quick hints.
- Use sushi-grade tuna
- To get the texture and flavor you want, you won’t cook the tuna steaks to the center. Instead, sear the outside until it’s browned and leave the center pink. Because the center is still rare, it’s essential to get sushi or sashimi-grade tuna. This high-quality fish is safe to eat raw.
- Get the best sear
- To ensure a quick and even sear, let the cooking oil heat in the pan until it has almost reached its smoking point before you add the steaks.
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