Tuna Steak

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This easy Tuna Steak Recipe is ready in just 5 minutes. Packed with protein and low in carbs, seared tuna is perfect as a healthy weeknight dinner or a last-minute dish to impress family and guests.

Cook Time5

Total Time5

Course: Dinner, Lunch

Cuisine: Clean eating, Gluten-free, High Protein, Keto, Low calorie, Low carb, Low fat

Keyword: tuna

Servings: steaks

Equipment

cast iron skillet recommended

Ingredients

2 tuna steaks about 6 oz (170 g) and 1 inch thick
1 tbsp olive oil
salt and black pepper to taste
lemon juice optional

Instructions

Pat the tuna steaks dry with a paper towel. Brush lightly with olive oil on both sides, then season with salt and black pepper to taste.
Use a cast iron skillet or a heavy-bottomed pan. Heat over high heat until it’s smoking hot, without greasing the skillet with oil—this helps create a perfect crust.
Place the tuna steaks in the pan and sear for 2-3 minutes per side. The outside should be golden brown while the inside remains pink and rare–avoid overcooking or they will get dry.
Remove from the pan and let rest for a minute before serving. Enjoy immediately, with a squeeze of fresh lemon juice if desired.

Notes

Storage Directions

To store: Store leftover tuna steak in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking.
To freeze: After cooking, let the tuna steak cool completely before wrapping it tightly in plastic wrap or storing in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and warm briefly in a skillet.

Recipe Tips

Use a HOT skillet – A smoking hot pan creates a perfect sear while keeping the inside tender and juicy.
Don’t overcook – Tuna is best rare to medium-rare; cooking too long makes it dry and chewy. Remove from heat early, as it continues cooking off the pan.
Season simply or get creative – Tuna tastes great with just salt and pepper, but you can spice it up it with marinades, sesame crusts, or Cajun spices for variety.
Choose the right tuna – Ahi (Yellowfin) is the most common choice, but Bigeye and Bluefin are great too.

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