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A close-up of a seared ahi tuna steak crusted with sesame seeds, served in a bowl with rice, avocado, and tomatoes.

Pan-Seared Tuna Steaks with Lemon-Herb Drizzle

Achieve perfectly seared tuna steaks—crispy on the outside, rare and tender within—in minutes. This elegant dish is finished with a vibrant, fresh lemon-herb drizzle, making it ideal for a quick gourmet meal.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Tuna Steaks
  • 2 steaks tuna steaks 6-8 oz each, about 1 inch thick, sushi-grade recommended
  • 1 tbsp olive oil for searing
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
  • Pinch red pepper flakes optional, for a hint of heat
For the Lemon-Herb Drizzle
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp fresh chives minced
  • 1/2 clove garlic minced very fine, or 1/4 tsp garlic powder
  • Pinch salt
  • Pinch black pepper freshly ground

Equipment

  • Large non-stick or cast-iron skillet
  • Small Mixing Bowl
  • Whisk
  • Tongs
  • Cutting Board

Method
 

Prepare the Lemon-Herb Drizzle
  1. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, chopped parsley, minced chives, minced garlic (or garlic powder), a pinch of salt, and a pinch of black pepper. Set aside.
Prepare the Tuna Steaks
  1. Pat the tuna steaks thoroughly dry with paper towels. This is crucial for a good sear. Season both sides generously with kosher salt, black pepper, and optional red pepper flakes.
Sear the Tuna
  1. Heat the large non-stick or cast-iron skillet over high heat for 2-3 minutes until it's very hot (a drop of water should sizzle and evaporate immediately). Add 1 tablespoon of olive oil to the hot skillet, swirling to coat the bottom.
  2. Carefully place the seasoned tuna steaks into the hot skillet. Sear for 1.5 to 2 minutes per side for rare to medium-rare doneness (crisp exterior, cool red center). For medium doneness, cook for 2.5 to 3 minutes per side (firm exterior, warm pink center). Do not overcrowd the pan; cook one at a time if necessary.
Serve
  1. Immediately transfer the seared tuna steaks to a cutting board. Let them rest for 1-2 minutes. Slice against the grain into thick pieces if desired, or serve whole.
  2. Drizzle generously with the prepared lemon-herb sauce and serve immediately. This dish pairs wonderfully with a simple green salad or roasted vegetables.

Notes

For the best flavor and texture, always use high-quality, sushi-grade tuna. Tuna steaks cook very quickly, so keep a close eye on them to prevent overcooking. A perfectly seared tuna steak should have a nice crust on the outside and be delightfully rare or medium-rare on the inside. Adjust cooking times based on your preferred level of doneness and the thickness of your tuna steaks. The lemon-herb drizzle can be made a few hours ahead and stored in the refrigerator.