4 Reasons Your Tuna Sticks to the Pan

The pan isn’t hot enough Tuna needs high heat to sear properly. Heat your pan over medium-high to high for two minutes before adding oil.

The fish is too wet Pat tuna bone-dry with paper towels. Moisture turns to steam, creating a barrier that prevents browning and causes sticking.

You’re using the wrong oil Use a thin oil with a high smoke point, like canola, grapeseed, or avocado. Olive oil burns and tastes bitter.

You move it too soon Leave the tuna alone for at least 90 seconds. When it’s ready, it will release from the pan on its own.