5 Tips for Perfectly Seared Rare Tuna on the Grill

Pat the tuna completely dry Moisture prevents searing. Use paper towels to dry the steak thoroughly before anything else.

Use only oil, salt, and pepper Skip marinades — they add moisture and ruin grill marks. Brush with a high-smoke-point oil like avocado or grapeseed, then season simply.

Get the grill screaming hot Clean and oil the grates, then heat the grill as hot as it will go. High heat is essential for a fast sear without cooking the center.

Use the 45-degree rotation method Place tuna at a 45-degree angle to the grates. After 90 seconds, rotate 90 degrees for crosshatch marks. Flip and repeat on the other side.

Keep total cook time under 4 minutes For a 1-inch steak, 3-4 minutes yields rare, 4-5 for medium-rare. Any longer and the fish becomes dry and overcooked.