Seared Tuna Steak
A restaurant-quality dish featuring buttery, sushi-grade tuna seared to perfection with a crisp, seasoned crust and a tender, vibrant center.
Ingredients
- •4 tuna steaks (about 1 inch thick, 6 oz each)
- •2 tablespoons sesame seeds (white or black)
- •1 teaspoon coarse sea salt
- •1 teaspoon freshly cracked black pepper
- •1 tablespoon neutral oil (such as avocado or grapeseed oil)
- •2 tablespoons soy sauce
- •1 tablespoon rice vinegar
- •1 teaspoon honey
- •1 teaspoon grated fresh ginger
Instructions
- 1
Pat the tuna steaks completely dry with paper towels to ensure a good sear.
- 2
On a small plate, mix the sesame seeds, salt, and pepper. Press each side of the tuna steaks into the mixture until evenly coated.
- 3
Heat the oil in a heavy-bottomed stainless steel or cast-iron skillet over high heat until the oil begins to shimmer.
- 4
Place the tuna steaks in the pan and sear for 60 to 90 seconds per side, depending on your preference for rareness.
- 5
While the tuna sears, whisk together the soy sauce, rice vinegar, honey, and ginger in a small bowl to create a dipping sauce.
- 6
Remove the tuna from the pan immediately, slice against the grain into thin strips, and serve with the prepared dipping sauce.
💡 Chef tips
- Ensure your pan is smoking hot before adding the tuna to achieve a crust without overcooking the inside.
- Use high-quality sushi-grade tuna, as the center should remain raw or very rare.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours, though this dish is best enjoyed immediately.
✅ How it should turn out
The finished tuna should have a golden, crunchy sesame crust with a cool, ruby-red center that melts in your mouth with a savory, umami-rich flavor.