5 Rules for Searing Tuna Steaks

Use a cast iron or stainless steel pan Get the pan smoking hot before adding the tuna. Nonstick pans won’t give you the crust you need.

Sear for exactly 60 seconds per side For a 1-inch thick steak, 60 seconds per side gives a proper crust and a cool, raw center. Trust the time, not a thermometer.

Oil the pan, not the tuna Coating the fish in oil creates steam and prevents a good sear. Add oil to the hot pan instead.

Let the tuna rest before slicing Rest it for one minute after searing, then slice against the grain. Slicing too early makes it fall apart.

Use high heat and don’t flip too early If the tuna is overcooked, you either didn’t get the pan hot enough or flipped before the crust formed. Fix one of those.