Pan-Seared Tuna Steak Recipe with Garlic & Lemon

Perfectly seared on the outside and tender in the centre.

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Step 1

1. Prepare the Marinade. In a small bowl, combine the extra virgin olive oil, minced garlic, lemon juice, lemon zest, parsley, thyme, sea salt and black pepper. Mix thoroughly until the ingredients are evenly combined.

Step 2

2. Marinate the Tuna Pat the tuna steaks dry with kitchen paper and place them on a clean plate. Brush the marinade over both sides of each steak, making sure the tuna is evenly coated. Leave to marinate in the refrigerator for approximately 15–20 minutes. Avoid marinating the tuna for too long, as the acidity of the lemon juice can begin to change the texture of the fish.

Step 3

3. Heat the Pan Remove the tuna from the refrigerator shortly before cooking. Place a heavy frying pan or cast-iron skillet over medium-high to high heat. Add 1 tablespoon of olive oil and allow the pan to become properly hot. A hot pan is essential for creating a beautifully seared exterior without unnecessarily overcooking the centre.

Step 4

4. Sear the Tuna Steaks Carefully place the tuna steaks into the hot pan. For steaks approximately 2–3cm thick, sear for around 1½–2 minutes per side for a rare centre, or cook longer according to your preference. Cooking time will vary depending on the thickness of the tuna steaks and desired doneness. The outside should develop an appetising golden sear while the centre remains tender.

Step 5

5. Rest and Slice Transfer the tuna steaks to a clean cutting board and allow them to rest for approximately 2 minutes. Using a sharp chef’s knife, slice the tuna across the grain into even slices. A clean slicing motion helps preserve the texture of the fish and creates a more professional presentation.

Step 6

6. Serve Arrange the sliced tuna on plates and finish with fresh parsley, lemon wedges and your chosen side dishes. Serve immediately while the tuna is warm and tender.

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