Seared Tuna
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Seared Tuna

Seared tuna is surprisingly easy to make at home. It's delicious when served with a spicy dipping sauce and Asian cabbage salad.
Course Appetizer
Cuisine Japanese
Keyword tuna
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 256kcal
Author Vered DeLeeuw



  • 2 tablespoons reduced-sodium soy sauce (or use a gluten-free alternative and add salt as needed)
  • 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 Diamond Crystal kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons avocado oil


  • To make the sauce, whisk together the sauce ingredients in a small bowl. Let 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.


Consuming undercooked seafood may increase your risk of foodborne illness. I cook tuna to medium-rare, but you should make your own decision.


Calories: 256kcal | Carbohydrates: 2g | Protein: 39g | Fat: 8g | Saturated Fat: 1g | Sodium: 627mg | Sugar: 1g