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tuna steak

Seared Tuna Steak with Sauce Vierge

This pan-seared tuna steak delivers a golden crust with a tender, sashimi-like center, finished with a vibrant French Sauce Vierge. Elegant yet simple, it’s a restaurant-quality dish you can make in minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 steaks
Course: Dinner, Main Course
Cuisine: French
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Tuna
  • 2 steaks tuna steaks 180–200 g each, 2.5–3 cm thick, skinless and boneless
  • 1 tsp olive oil for coating
  • 1/4 tsp flaky sea salt
  • 1/8 tsp black pepper freshly ground
For Cooking
  • 2 tsp olive oil or light spray for skillet
For Serving
  • Sauce Vierge French tomato-herb vinaigrette
  • fresh chervil sprigs or parsley/edible flowers, for garnish

Method
 

  1. Step 1: Prepare Resting Tray – Set a wire rack over a baking tray to keep tuna crisp after cooking.
  2. Step 2: Season – Rub tuna with olive oil, sprinkle with salt and pepper on both sides.
  3. Step 3: Heat Skillet – Place a heavy skillet over high heat until nearly smoking.
  4. Step 4: Oil Skillet – If needed, lightly oil or spray pan to prevent sticking.
  5. Step 5: Sear First Side – Cook tuna for 45 seconds without moving.
  6. Step 6: Add Grill Marks – Rotate tuna 45° and cook another 45 seconds for crosshatch marks.
  7. Step 7: Flip & Finish – Flip and cook 1 minute more, until internal temp reaches 48°C (118°F) for rare-medium.
  8. Step 8: Rest – Transfer to rack and rest 5 minutes before slicing.
  9. Step 9: Slice & Plate – Cut into 4–5 thick strips, fan on plate for elegant look.
  10. Step 10: Garnish & Serve – Spoon Sauce Vierge on top, drizzle olive oil, and garnish with herbs or flowers.

Notes

✔ Use sushi-grade tuna for best freshness. ✔ Don’t overcrowd the pan—sear steaks one at a time. ✔ Resting improves slicing and presentation. ✔ Alternative sauces: chimichurri, soy-ginger glaze, or citrus dressing.