Seared tuna is surprisingly easy to make at home. It’s delicious when served with a spicy dipping sauce and Asian cabbage salad.
Seared tuna is ready fast, making it an ideal choice for a delicious and healthy weeknight dinner.
Seared tuna seems fancy when served at restaurants, but it’s actually a very easy recipe to make. The only challenge is to avoid overcooking the tuna. Overcooked tuna becomes dry and tasteless. Some people really need their food to be cooked through and that’s fine, but for those people, seared tuna is probably not a good choice.
I love seared tuna – it’s so meaty and flavorful. I serve it with a simple homemade ponzu sauce – a citrusy sauce made from soy sauce and lemon juice.
Although seared tuna is usually served as an appetizer in restaurants, I like to make enough for serving it as a main course, alongside Asian cabbage salad.
Sometimes I serve it on top of a mixed greens, drizzled with the above mentioned ponzu sauce.
I don’t recommend keeping leftovers of this dish, mostly because the inside is not fully cooked. Try to make only as much as you’ll eat. Raw tuna keeps for a day or two under ideal refrigeration conditions, which a home fridge won’t always provide. So finish it off if you can and toss the leftovers if you can’t – better safe than sorry.
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon honey
- 1/4 teaspoon crushed red peppers
- 4 (6 oz) tuna steaks, 1 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons avocado oil
- To make the sauce, whisk together the sauce ingredients in a small bowl. Allow to sit at room temperature while you prepare the tuna.
- Season the tuna steaks with salt and pepper.
- Heat a heavy-bottomed pan over high heat. Add the oil and swirl to coat. Arrange the tuna steaks in the hot pan. Cook until a golden crust has formed and tuna is medium-rare, about 1 minute per side.
- Transfer the tuna to a cutting board. Cut into 1⁄4-inch-thick slices and serve with the sauce.