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Perfect Pan-Seared Ahi Tuna Steaks with Garlic Herb Butter

Close-up of a perfectly seared tuna steak, rare in the center, coated in a dark sesame and herb crust.
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Make restaurant-quality tuna steaks at home. You achieve a perfect sear and a tender, rare center using simple pan-searing techniques and a rich garlic herb butter.

Ingredients

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  • 2 (6-ounce) Ahi Tuna Steaks (about 1 inch thick)
  • 1 tablespoon olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon soy sauce (for drizzling)

Instructions

  1. Pat the tuna steaks completely dry with paper towels. Season both sides evenly with salt and pepper.
  2. Heat the olive oil in a heavy-bottomed skillet, such as cast iron, over high heat until it just begins to smoke. This high heat is key for a good sear.
  3. Carefully place the tuna steaks in the hot skillet. Sear for 1.5 to 2 minutes per side for rare to medium-rare. Do not move the steaks while searing.
  4. Remove the tuna steaks from the skillet and set them on a plate. Cover loosely with foil to rest.
  5. Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic, parsley, and thyme. Cook for about 30 seconds until the garlic is fragrant; do not let the garlic burn.
  6. Spoon the garlic herb butter over the rested tuna steaks. Drizzle each steak lightly with soy sauce before serving immediately.

Notes

  • For a perfect rare center, use a meat thermometer: remove the tuna when the internal temperature reaches 120°F (49°C).
  • If you prefer a different flavor, substitute the garlic herb butter with a quick soy-ginger glaze made from soy sauce, grated ginger, and a touch of honey.
  • This recipe is excellent for a Keto Tuna Recipe or a High Protein Tuna Meal.

Nutrition

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