Seared Tuna Steak
A restaurant-quality dish featuring a perfectly seared, crusty exterior with a buttery, tender, and vibrant pink center.
Ingredients
- •4 fresh tuna steaks (about 1 inch thick, 6 oz each)
- •2 tablespoons toasted sesame oil
- •2 tablespoons soy sauce
- •1 tablespoon fresh ginger, finely grated
- •1 clove garlic, minced
- •1/2 cup black and white sesame seeds
- •1 teaspoon kosher salt
- •1/2 teaspoon cracked black pepper
- •1 tablespoon high-smoke point oil (such as avocado or grapeseed oil)
Instructions
- 1
Pat the tuna steaks completely dry with paper towels to ensure a good sear.
- 2
In a small bowl, whisk together the sesame oil, soy sauce, ginger, and garlic. Brush this marinade over the tuna steaks and let them sit for 10 minutes.
- 3
Mix the sesame seeds, salt, and pepper on a shallow plate. Press each side of the tuna steaks into the mixture until evenly coated.
- 4
Heat the high-smoke point oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until it begins to shimmer.
- 5
Place the tuna steaks in the hot pan and sear for 60 to 90 seconds per side, depending on your preferred level of doneness, ensuring the sesame seeds are toasted but not burnt.
- 6
Remove the steaks from the pan immediately and let them rest on a cutting board for 2 minutes before slicing against the grain.
💡 Chef tips
- Ensure your pan is very hot before adding the fish to achieve a crust without overcooking the inside.
- If you cannot find fresh ginger, a half-teaspoon of ground ginger is a suitable substitute.
- Leftover tuna should be stored in an airtight container in the refrigerator and consumed within 24 hours; it is best served cold over a salad.
✅ How it should turn out
The finished tuna should have a golden, nutty sesame crust with a cool, silky, and deep-pink center that melts in your mouth with a savory umami flavor.