4 Rules for Perfectly Seared Tuna Steaks

Use a screaming hot pan Get a cast iron or stainless steel pan smoking hot. If the pan isn’t hot enough, the tuna will cook through before forming a crust.

Sear for 30 seconds per side Pat the tuna dry, season with salt and pepper, and add a high-smoke-point oil like avocado or grapeseed. Sear for 30–45 seconds per side to keep the inside rare.

Don’t move the steak Let the tuna sit undisturbed in the pan. Moving it prevents the crust from forming.

Rest it after searing Let the tuna rest off the heat for a minute. Carryover cooking will finish the center without turning it gray.