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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.

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.


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.

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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