Tuna Steak

Name: Tuna Steak
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 servings
Cuisine: fusion
Ingredients: tuna steak 300 g; olive oil 2 tbsp; salt 0.5 tsp; black pepper 0.5 tsp; lemon 1 piece

Quick answer

Total time: 16 min
Level: Medium
Servings: 2 servings
Ingredients: 5

About this dish

Each side of the tuna gets only 20 to 30 seconds.

In a pan hot enough to send up a wisp of smoke, that is long enough for a dark brown crust, and when sliced the center is a vivid, nearly raw pink. A gray cross-section means it stayed on too long.

Ingredients

servings

IngredientAmount

lemon1 piece

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Just before cooking, pat the 300g tuna steak completely dry on the top, bottom, and sides with paper towels.

If the surface stays wet, the fish will steam before a brown crust can form.
2

Sprinkle 0.5 teaspoon salt and 0.5 teaspoon black pepper evenly over both faces of the tuna.

Rub 2 tablespoons olive oil in a thin coat over the surface so no dry patches touch the pan.
3

Heat the pan over high heat until the oil on the tuna would smoke lightly on contact and the pan looks fully hot.

Do not add the fish early, because a merely warm pan pulls moisture from the tuna.
4

Place the tuna in the center of the pan and sear the first side for only 20 to 30 seconds, pressing gently for full contact.

Flip as soon as a deep brown band appears around the edge.
5

Sear the second side for another 20 to 30 seconds, then hold any thick edges upright with tongs for about 5 seconds each.

The center should still look vivid pink, not opaque gray.
6

Turn off the heat, move the tuna to a board, and squeeze lemon juice evenly over the surface.

Slice it into 1.5 to 2cm pieces so the rare center shows, then serve while the crust is warm.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and safety guidance

Safe temperature

Check that the thickest part of the fish reaches 63°C. Without a thermometer, the flesh should no longer look translucent and should separate easily with a fork.

Source: FoodSafety.gov. Safe Minimum Internal Temperatures
Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-03

Use-up ingredient planner