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A quick, easy, and elegant seared tuna steak recipe featuring a crispy crust, tender rare center, and flavorful garlic butter sauce. Ready in under 10 minutes, perfect for a high-protein, restaurant-quality dinner at home.

  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 (6-ounce) tuna steaks, about 1 inch thick
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice (optional)

Instructions

  1. If using frozen tuna, thaw overnight in the fridge or under cool running water, then pat steaks completely dry with paper towels.
  2. Mince the garlic and chop the parsley.
  3. Season both sides of the dry tuna steaks evenly with salt and pepper.
  4. Place a heavy-bottomed skillet (cast iron preferred) over medium-high heat, add olive oil, and heat until shimmering.
  5. Carefully place the tuna steaks in the hot skillet without moving them.
  6. Sear 1.5 to 2 minutes per side (up to 2.5 minutes for thicker steaks) for rare to medium-rare.
  7. Reduce heat to low, add butter, let it melt and foam.
  8. Add minced garlic to the melted butter and cook about 30 seconds until fragrant.
  9. Tilt pan and continuously baste tuna with garlic butter for about 30 seconds.
  10. Remove tuna from pan and transfer to a cutting board.
  11. Squeeze lemon juice over steaks if using and sprinkle with chopped parsley.
  12. Let tuna rest for 2 minutes.
  13. Slice tuna against the grain and serve.

Notes

Use sushi-grade or sashimi-grade tuna steaks for best results and safe rare center., Resting the tuna for 2 minutes after cooking lets juices redistribute for better texture and flavor., Slice against the grain to enhance tenderness., Leftovers keep well refrigerated for 1-2 days; reheat gently or serve cold with soy-ginger glaze for a flavorful lunch., Alternative flavor options include a soy-ginger glaze (2 tbsp low-sodium soy sauce, 1 tsp grated ginger, 1 tsp honey) or a blackened crust seasoning with paprika, cayenne, garlic powder, and onion powder., Ideal internal temperature for rare to medium-rare tuna is 115°F to 125°F., Avoid searing frozen or partially frozen tuna as it prevents crust formation and may steam the fish.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 tuna steak
  • Calories: Approx. 280 calories per serving
  • Fat: 15 grams per serving
  • Carbohydrates: 1 gram per serving
  • Protein: 38 grams per serving