Tuna Steak
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.
5 minTotal
2steaks
- 306 kcal
- P 40g
- C 0g
- F 15g
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.
- 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.