Craving a restaurant-quality tuna steak you can whip up at home in minutes? This recipe gives you the perfect sear on the outside while keeping the inside beautifully tender and juicy. With simple seasonings, a sizzling-hot pan, and a touch of French-inspired sauce, you’ll impress guests—or treat yourself—to a dish that feels both luxurious and effortless.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 15 minutes from start to finish.
- Minimal Ingredients – Just a few pantry staples plus fresh tuna.
- Restaurant-Style Finish – Achieve stunning grill marks and a tender, sashimi-like center.
- Elegant Yet Simple – Perfect for date nights, dinner parties, or a weeknight treat.
- Flavor That Shines – The mild richness of tuna pairs beautifully with bright, zesty Sauce Vierge.
This isn’t just any tuna steak—it’s a perfectly seared masterpiece that balances bold flavor with elegant presentation.
Ingredients Needed
For the Tuna
- 2 tuna steaks (180–200 g / 6.5–7 oz each, about 2.5–3 cm thick, skinless and boneless)
- 1 tsp olive oil (for coating)
- ¼ tsp flaky sea salt
- ⅛ tsp freshly ground black pepper
For Cooking
- 2 tsp olive oil (or light spray oil for the skillet)
For Serving
- Sauce Vierge (a French tomato-herb vinaigrette that complements fish beautifully)
- Fresh chervil sprigs (or substitute flat-leaf parsley, curly parsley, or small edible flowers for garnish)
How to Make Tuna Steak
1. Prepare a resting tray
Set a wire rack over a baking tray. This prevents steam buildup and keeps the tuna crisp after cooking.
2. Season the tuna
Rub half of the olive oil over one side of each steak, sprinkle lightly with salt and pepper, then repeat on the other side. This ensures even seasoning and helps the exterior sear nicely.
3. Heat the skillet
Place a heavy skillet (cast iron or one with grill lines is best) over high heat. Let it heat until it’s almost smoking—this guarantees a quick sear without overcooking the inside.
4. Oil the skillet (if needed)
If your pan isn’t well-seasoned, brush it lightly with oil or carefully spray while off the heat for safety. This step prevents sticking.
5. Sear the first side
Lay one tuna steak in the hot pan. Cook undisturbed for about 45 seconds to lock in flavor.
6. Add grill marks
Turn the steak 45° without flipping and cook another 45 seconds. This creates professional-looking crosshatch lines.
7. Flip and finish
Carefully flip the tuna and cook for about 1 minute, or until the internal temperature reaches 48°C (118°F). The center should stay pink and tender.
8. Rest the tuna
Transfer to the prepared rack and let rest for 5 minutes. Resting helps the juices settle and makes slicing easier.
9. Slice and plate
If desired, slice the tuna into 4–5 thick strips, keeping the seared edges intact. Fan them slightly on a plate for an elegant look.
10. Garnish & serve
Spoon Sauce Vierge generously over the top, drizzle with a little extra olive oil, and garnish with chervil or edible flowers for a restaurant-worthy finish.
Serving and Storage Tips
- Serving: Pair with a crisp green salad, roasted vegetables, or herbed couscous for a balanced meal.
- Wine Pairing: A chilled Sauvignon Blanc or dry rosé complements the freshness perfectly.
- Storage: Store leftovers in an airtight container in the fridge for up to 1 day.
- Reheating: Best enjoyed fresh—if reheating, sear briefly in a hot skillet to avoid drying out.
Helpful Notes
- For best results, use sushi-grade tuna for freshness and safety.
- Don’t overcrowd the pan—cook steaks one at a time to maintain high heat.
- The resting step may seem unusual for fish, but it makes slicing much cleaner.
- Sauce alternatives: Try chimichurri, a soy-ginger glaze, or a citrusy dressing if you want variety.
Seared Tuna Steak with Sauce Vierge
Ingredients
Method
- Step 1: Prepare Resting Tray – Set a wire rack over a baking tray to keep tuna crisp after cooking.
- Step 2: Season – Rub tuna with olive oil, sprinkle with salt and pepper on both sides.
- Step 3: Heat Skillet – Place a heavy skillet over high heat until nearly smoking.
- Step 4: Oil Skillet – If needed, lightly oil or spray pan to prevent sticking.
- Step 5: Sear First Side – Cook tuna for 45 seconds without moving.
- Step 6: Add Grill Marks – Rotate tuna 45° and cook another 45 seconds for crosshatch marks.
- Step 7: Flip & Finish – Flip and cook 1 minute more, until internal temp reaches 48°C (118°F) for rare-medium.
- Step 8: Rest – Transfer to rack and rest 5 minutes before slicing.
- Step 9: Slice & Plate – Cut into 4–5 thick strips, fan on plate for elegant look.
- Step 10: Garnish & Serve – Spoon Sauce Vierge on top, drizzle olive oil, and garnish with herbs or flowers.
Notes
Conclusion
This tuna steak recipe proves that you don’t need complicated steps or endless ingredients to create something truly special. With its quick sear, vibrant Sauce Vierge, and elegant presentation, it’s a dish that turns an ordinary evening into a memorable dining experience.
If you try this recipe, let me know in the comments below—did you stick with Sauce Vierge or experiment with another sauce? ⭐ Don’t forget to leave a rating and share your creation on Pinterest or Facebook so others can enjoy it too!
Frequently Asked Questions (FAQ)
Can I use frozen tuna steaks?
Yes! Just thaw them completely in the fridge overnight and pat dry before cooking.
How do I make this gluten-free?
This recipe is naturally gluten-free as written. Just double-check your sauce ingredients.
What’s the best doneness for tuna steak?
Tuna is best seared on the outside and rare to medium-rare inside. Overcooking can make it dry.
Can I grill instead of pan-sear?
Absolutely. Preheat the grill to high, oil the grates, and follow the same cooking times.
Can I freeze cooked tuna steak?
Not recommended. Tuna steak is best enjoyed fresh, as freezing can change its delicate texture.