Seared Tuna Steak

Every Friday I make an attempt to make either a classic Wisconsin fish fry, or at least some type of fish or seafood. It’s probably how I was raised, as many of us in Wisconsin, where the default meal on Friday was typically a fish fry. Those who do not live in Wisconsin probably do not understand, and that’s perfectly fine. There are times however where I do not feel like frying a bunch of fish to feed five, and typically my default it pan searing seasoned tilapia filets, but this past week I decided to make a pan seared tuna steak, and I am very glad I did.

I love tuna, I really do, and it is something I normally do not cook with, but when I do, I like to buy a nice, fresh steak, and let the tuna shine. I think that searing tuna is the best way to cook it, and this recipe is not only quick, but it is pretty delicious.
Seared Tuna Steak

There are a variety of ways you can marinate your tuna, even different ways of cooking, but I find that a nice coating of a spicy dry rub, and pan searing it really makes the tuna shine.

Let’s get started.


  • 1 tuna steak
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp tarragon
  • 2 tbsp chili oil
  • 2 tbsp olive oil

Start by rinsing your tuna steak, and patting it dry.

Mix the garlic powder, paprika, onion powder, salt, and tarragon in a small mixing bowl.

Once dry, drizzle the chili oil all over the tuna steak, gently massaging it with your hands.

Sprinkle the seasoning all over the fish, trying to get all sides. Set aside on a plate, and place in the refrigerator for at least 30 minutes.

How to make pan seared tuna steak

When you are ready to cook the tuna, heat a large skillet on medium-high heat. Add in the olive oil, and heat for a minute or so.

Carefully add in the tuna, and cook on both sides, uncovered for about 5 minutes per side. Now you can go longer if you want, but I go for a nice pink in the middle as that is how I prefer it, but you cook it to your liking.

The tuna steak is pretty awesome. The seasonings and the chili oil really make this one shine. Any leftovers can be used for a tuna salad as well, should you want to go that route and make a sandwich. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

13 thoughts to “Seared Tuna Steak”

  1. Thanks for this recipe. The tuna was more palatable without the flavours of the marinade dominating.

  2. This is the best! Couldn’t find chili oil, so I put chili powder in olive oil and cooked for 3 minutes on each side, then topped it with homemade cilantro salsa mix, best Tuna I have ever made and ate! Thank You!

  3. Making a tuna steak for the first time using your recipe, not exactly, but most of the seasonings you recommended. Can’t wait to see how it turns out.

  4. Made this tonight for dinner and it was a hit! I only changed 2 things- I added toasted sesame seeds and lime. I wish I could share a pic of my luscious sheared tuna. Yum.

  5. My husband taught me how to cook fish last night (spoiler: it’s super easy). We had tuna steaks from his fishing trip over the weekend. I accidentally read the directions wrong, so I made the rub and put that on the fish instead of the oil…. I added ginger to the rub and left it over night, then seared it off in jalapeno olive oil (that’s what I had) and it made a really nice crust! Easy, quick, delicious. Thanks for the recipe, I tagged you in my Instagram post about it (@health4kels)!

  6. Absolutely ,amazingly delicious and easy too!! My husband loved it! This was my first attempt at seared tuna and it will not be my last! Thank you for posting and sharing this recipe!

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