Classic Pan-Seared Tuna Steak
Традиционно ястие · Mediterranean
A simple yet elegant preparation of tuna steak, seared to perfection with a crispy crust and a tender, rare interior. This classic method highlights the natural flavor of the fish.
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Съставки
- Tuna steaks (sushi-grade)4 (6-ounce)
- Olive oil2 tablespoons
- Garlic cloves2, minced
- Fresh rosemary sprigs2
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Pat the tuna steaks completely dry with paper towels. Season generously on all sides with salt and black pepper.
- 2
Heat olive oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until shimmering.
- 3
Add the minced garlic and rosemary sprigs to the hot oil. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- 4
Carefully place the tuna steaks in the skillet. Sear for 1.5 to 2 minutes per side for rare, or longer depending on desired doneness. The exterior should be well-seared, and the interior should remain pink.
- 5
Remove the tuna steaks from the skillet and let them rest for 2-3 minutes before serving.
- 6
Serve immediately, drizzled with any pan juices.
