Pan-Fried Tuna Steak Juicy (Printable Version)
Fresh tuna steaks quickly pan-seared for a golden crust, finished with citrus and herbs for a bright, juicy result.
# What You'll Need:
→ Main
01 -
2 fresh tuna steaks, approximately 2.5 cm thick
→ Marinade
02 -
2 tablespoons olive oil
03 -
1 tablespoon soy sauce
04 -
Juice of ½ lemon or lime
05 -
1 garlic clove, finely minced
→ Seasonings and Garnish
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
½ teaspoon smoked paprika (optional)
09 -
Fresh parsley or cilantro, chopped, for garnish
10 -
Lemon wedges, for serving
# Steps To Follow:
01 -
Pat tuna steaks dry with paper towel. Season both sides generously with salt, black pepper, and smoked paprika if using.
02 -
In a small bowl, combine 1 tablespoon olive oil, soy sauce, minced garlic, and citrus juice. Brush mixture over both sides of the steaks and let sit at room temperature for 5–10 minutes.
03 -
Heat a non-stick skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil. When the oil is hot, lay the tuna steaks in the pan and sear for 1½–2 minutes per side for rare to medium-rare, or 3 minutes per side for well done. Avoid overcrowding; sear in batches if necessary.
04 -
Transfer tuna steaks to a plate and let rest for 2 minutes. Sprinkle with chopped parsley or cilantro and squeeze fresh lemon juice over the top.
05 -
Plate with lemon wedges. Enjoy with your choice of salad, steamed vegetables, or grains.
# Notes and Tips:
01 -
For optimal flavor and texture, use sushi-grade tuna if consuming rare.
02 -
Do not overcook; tuna dries out quickly and is best served just seared.
03 -
Allow tuna to rest before slicing to ensure juices redistribute.
04 -
Store any leftovers in an airtight container and refrigerate for up to 2 days.