Classic Seared Tuna Steak
Traditional dish · French
A simple yet elegant preparation of tuna steak, seared to perfection with a crisp exterior and a rare, tender interior. Often served with a light sauce or simple accompaniments.
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Ingredients
- Tuna steaks (sushi-grade)4 (6-ounce)
- Olive oil2 tablespoons
- Sesame seeds1 tablespoon
- Salt1 teaspoon
- Black pepper1 teaspoon
Steps
- 1
Pat the tuna steaks completely dry with paper towels. Season generously on all sides with salt and black pepper.
- 2
In a small bowl, mix sesame seeds with a pinch of salt and pepper.
- 3
Heat olive oil in a heavy-bottomed skillet (cast iron is ideal) over high heat until shimmering but not smoking.
- 4
Carefully place the seasoned tuna steaks into the hot skillet. Sear for 1-2 minutes per side for rare, or longer depending on desired doneness. Aim for a deep brown crust.
- 5
Remove tuna from the skillet and immediately press the sides into the sesame seed mixture, if using.
- 6
Let the tuna rest for 1-2 minutes before slicing against the grain.
- 7
Serve immediately.
