Seared tuna is a super quick, nutritious and filling quick dinner idea! Serve with leftover veggies and rice.
- 6 ounces high quality ahi tuna (sashimi grade recommended; wild caught if you can find it*)
- 1/2 tablespoon neutral oil
- Kosher salt and fresh ground pepper
- For serving: we used leftover Crispy Breaded Cauliflower, Pickled Onions, Sauteed Spinach (use sesame oil), Rice, and Yum Yum Sauce (or Spicy Mayo)
- Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
- Pat the tuna dry. Sprinkle liberally with kosher salt and fresh ground black pepper on both sides.
- Heat the oil in a medium skillet over medium high heat. Add the steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130°F when measured with a food thermometer at the thickest point.
- Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices and serve immediately.
*Frozen is okay, just thaw it in the refrigerator before serving.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Inspired
Keywords: Seared tuna, How to sear tuna, Seared ahi tuna, Seared ahi tuna sauce