seared tuna recipe

The Best seared tuna recipe

Perfectly Seared Tuna with Lemon-Dill Sauce

4.7 from 1775 votes

A simple yet elegant dish featuring tender, seared tuna topped with a bright lemon-dill sauce. Ideal for a quick weeknight dinner or impressing guests with minimal effort.

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Prep Time10 mins

Cook Time15 mins

Resting Time0 mins

Total Time25 mins

Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Tuna

• 4 fresh tuna steaks (6 oz each, skin-on)
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp fresh lemon juice

For the Sauce

• ¼ cup mayonnaise
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh lemon zest
• 1 tsp lemon juice
• 1 clove garlic, minced

👨‍🍳Directions

1. 1
   Pat tuna steaks dry with paper towels. Season both sides with salt and pepper.
2. 2
   Heat a skillet over medium-high heat. Add olive oil and let it shimmer. Place tuna skin-side down and cook until the skin is crispy and golden, about 3–4 minutes.
3. 3
   Flip the tuna and cook for 1–2 minutes until the flesh is opaque and flakes easily with a fork. Remove from skillet and set aside.
4. 4
   In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Stir in mayonnaise, lemon zest, lemon juice, and chopped dill. Simmer for 1 minute.
5. 5
   Slice tuna steaks into thin strips. Spoon the lemon-dill sauce over each serving and garnish with extra dill if desired.

🔧Equipment

• Skillet (cast iron preferred)
• Tongs
• Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 70🧂Sodium: 550🌾Total Carbs: 8🥦Dietary Fiber: 3g🍬Sugars: 6🥩Protein: 30

📝Notes

Tips: For extra flavor, add a pinch of red pepper flakes to the sauce. Serve with steamed asparagus or a simple arugula salad.

❓ Frequently Asked Questions About Perfectly Seared Tuna with Lemon-Dill Sauce

1. What’s the best way to keep seared tuna moist while cooking?

Use a high-heat sear for just 1–2 minutes per side, then transfer the tuna to a warm plate to rest for 5 minutes before slicing. Avoid overcrowding the pan—cook in batches if needed—so the oil stays hot enough to render the fat.

2. Can I substitute fresh tuna for canned?

Yes, but fresh tuna should be very firm and hold its shape when sliced. Pat it dry thoroughly before searing to ensure a proper crust. Canned tuna works too, but it’s less juicy and may need extra oil to crisp the skin.

3. How do I avoid making the tuna dry?

Don’t overcook it—start with a medium-high heat and check for doneness after just 1–2 minutes per side. If the tuna feels rubbery, it’s overdone. Resting it briefly after searing also helps retain moisture.

4. What if I don’t have a sharp knife for slicing?

A serrated knife works well for cutting through the tuna’s skin and flesh. Hold it at a slight angle to avoid crushing the fish. If you’re still struggling, slice against the grain for easier separation.