Ingredients
- 4 tuna steaks, about 6 ounces each and 1 inch thick
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped fresh parsley
- Lemon wedges, for serving
Execution
Prepare the Tuna: Pat the tuna steaks thoroughly dry with paper towels. Removing surface moisture helps the steaks develop a better crust instead of steaming in the skillet.
Season the Steaks: Season both sides evenly with the kosher salt, black pepper, garlic powder, and smoked paprika. Gently press the seasoning onto the surface so it adheres well.
Heat the Skillet: Place a heavy-bottomed or cast-iron skillet over high heat for about 2 minutes. Add the olive oil and heat until it shimmers and the skillet is very hot.
Sear the First Side: Carefully place the tuna steaks in the skillet without overcrowding the pan. Cook without moving them for about 1 1/2–2 minutes, until the bottoms develop a dark golden crust.
Flip and Finish Searing: Turn the tuna steaks and cook the second side for another 1 1/2–2 minutes for a warm pink center. Cook slightly longer if you prefer the tuna more done.
Baste with Butter: Reduce the heat to medium-low and add the butter. Once melted, tilt the skillet slightly and spoon the warm butter over the tuna for about 30 seconds.
Add Lemon and Parsley: Remove the skillet from the heat and drizzle the lemon juice over the tuna. Sprinkle the chopped parsley over the steaks.
Rest the Tuna: Transfer the tuna steaks to a clean plate and let them rest for about 2–3 minutes before slicing or serving.
Serve: Serve the Pan-Seared Tuna Steak immediately with fresh lemon wedges. Pair it with rice, couscous, roasted potatoes, grilled vegetables, or a crisp green salad for a complete dinner.
Additional tips
- Choose tuna steaks that are close to the same thickness so they cook evenly.
- Pat the fish completely dry and use a very hot skillet to create a proper seared crust.
- Avoid moving the tuna during the first side of cooking so the surface can brown properly.
- For a sesame variation, press sesame seeds onto both sides of the seasoned tuna before searing.
- Tuna becomes firmer and drier as it cooks, so keep the center pink if you prefer a softer, more tender texture.
