Ingredients
- 4 tuna steaks, about 6 ounces each and 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- ½ teaspoon lemon zest
Execution
Prepare the Tuna: Pat the tuna steaks thoroughly dry with paper towels. Brush both sides with olive oil, then season evenly with kosher salt and black pepper. Let the tuna sit at room temperature for about 10 minutes while you prepare the skillet.
Heat the Skillet: Place a large heavy skillet, preferably cast iron or stainless steel, over medium-high heat. Heat it for about 2 minutes, until very hot. The surface should be hot enough that the tuna begins to sear immediately when it touches the pan.
Sear the Tuna: Place the tuna steaks in the hot skillet without crowding them. Cook for about 1½–2 minutes on the first side, then flip and cook for another 1½–2 minutes. For a medium-rare center, the outside should be deeply browned while the middle remains pink and tender. Adjust the cooking time by about 30–60 seconds per side if you prefer the tuna more cooked.
Make the Garlic Butter: Reduce the heat to medium-low and add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30–45 seconds, stirring constantly, until fragrant but not browned.
Finish the Sauce: Remove the skillet from the heat and stir the lemon juice, lemon zest, and chopped parsley into the garlic butter. Spoon the warm butter over the tuna steaks several times so the flavors coat the surface.
Rest and Serve: Transfer the tuna steaks to a serving plate and let them rest for 2–3 minutes. Spoon any remaining garlic butter from the skillet over the top and serve immediately with roasted vegetables, rice, potatoes, or a crisp green salad.
Additional tips
- Dry the tuna well: Removing excess moisture helps the steaks develop a much better golden-brown crust instead of steaming in the skillet.
- Dry the tuna well: Removing excess moisture helps the steaks develop a much better golden-brown crust instead of steaming in the skillet.
- Don’t overcook the garlic: Garlic can turn bitter quickly. Keep the heat moderate and cook it only until fragrant before adding the lemon and parsley.
- Adjust the doneness: For a rare to medium-rare center, keep the searing time short. If you prefer fully cooked tuna, add roughly 1 minute per side and check the center frequently.
- Serve immediately: Tuna steak is at its best while warm and tender. Pair it with lemon wedges and a light side such as steamed green beans, roasted asparagus, or a simple salad.
