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Quick and easy seared tuna steaks with a garlic-butter crust, served rare to medium-rare, ready in about 10 minutes. Includes options for a soy-ginger glaze or a blackened spice crust.

Ingredients

Scale
  • 2 (6-ounce) tuna steaks, approximately 1 inch thick
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice (optional)
  • (Optional) Blackened crust spice mix: paprika, cayenne, garlic powder, onion powder
  • (Optional glaze) 2 tablespoons low-sodium soy sauce
  • (Optional glaze) 1 teaspoon freshly grated ginger
  • (Optional glaze) 1 teaspoon honey

Instructions

  1. Mince garlic, chop parsley, and measure olive oil, butter, salt, pepper, and lemon juice if using.
  2. If frozen, thaw tuna steaks completely and pat dry thoroughly with paper towels.
  3. Season both sides of the tuna steaks evenly with salt and pepper.
  4. If using blackened crust, press the spice mix firmly onto both sides of the dry tuna steaks.
  5. Heat a heavy skillet (cast iron recommended) over medium-high heat.
  6. Add olive oil to coat the pan and heat until the oil shimmers but does not smoke.
  7. Place tuna steaks gently in the hot skillet and sear without moving for 1.5 to 2 minutes per side (up to 2.5 minutes for thicker steaks) to achieve rare to medium-rare center.
  8. Reduce heat to low.
  9. Add butter to the skillet and let it melt and foam slightly.
  10. Add minced garlic to the butter and cook about 30 seconds until fragrant, avoiding browning.
  11. Tilt the pan so butter pools and spoon garlic butter over the tuna, basting constantly for about 30 seconds.
  12. Remove the tuna from the pan and transfer to a cutting board.
  13. If using, whisk together soy sauce, grated ginger, and honey to make a glaze while tuna rests.
  14. Drizzle lemon juice over the steaks if using, and sprinkle with chopped parsley.
  15. Let the tuna rest on the cutting board for 2 minutes.
  16. Slice the tuna against the grain and serve immediately, with optional soy-ginger glaze if prepared.

Notes

Use sushi-grade or sashimi-grade tuna for best results and food safety when serving rare to medium-rare., Allowing the steak to rest after cooking lets juices redistribute, making the fish tender and juicy., Slice tuna against the grain to shorten muscle fibers and create a tender bite., Leftovers should be cooled quickly, sliced thinly against the grain, stored in an airtight container in the fridge, and consumed within 1-2 days., Reheat leftovers gently over low heat in a skillet for about 30 seconds per side without overcooking., Soy-ginger glaze can be served cold over sliced leftover tuna for a refreshing salad., Blackened spice crust provides a spicy, flavorful crust variation without adding cook time., This recipe takes about 10 minutes total (prep and cook time combined) and serves 2., Ideal internal temperature for tuna steak is 115°F to 125°F for rare to medium-rare doneness.

Nutrition

Find it online: https://cookingcrumbs.com/amazing-10-minute-tuna-steak-flavor-burst-magazine-meal/