5 Rules for Cooking Tuna Steaks Without Drying Them Out

Sear hard and fast Cook tuna like a steak, not chicken. Sear 1–2 minutes per side in a screaming-hot pan, then pull it while the center is still cool.

Leave the middle rare Tuna should still be pink or red in the center. Overcooking turns it into dry, flaky cat food.

Pat the steak dry first Moisture prevents browning. Dry the surface thoroughly before it hits the pan.

Use a high-smoke-point oil Avocado or grapeseed oil can handle the heat without burning. Don’t use olive oil.

Don’t crowd or move the steak Give it space in the pan and let it sit undisturbed to develop a crust. Moving it too early ruins the sear.