My gateway to sushi was seared tuna, and I have loved it ever since. This simple recipe scratches that itch, and makes a fast and easy lunch or dinner, too.

  • 1 lb. tuna steaks
  • Olive oil
  • Salt & pepper

Let the tuna steaks come up to room temp for about 20 minutes or so.

Heat a cast iron skillet on high heat until the oil is shimmering.

Brush olive oil onto the tuna steaks. Sprinkle with salt and pepper.

Quickly add the steaks to the skillet. Sear them, uncovered, for 2 min, then flip. Cook another 2 min, then remove. You want to sear the outside, but leave the inside uncooked.

Prep time: 25 min.
Cook time: 4 min.
Serves: 2.

Notes

We used to do this on a grill, but then we discovered SanScan cookware. It heats up quickly and retains heat like cast iron. They are phenomenal. We cook our tuna on them on the stovetop now–and don’t have to mess with the grill!

Source: Marc Tabyanan.