Pan-Searing Tuna Steak
Learn how to pan-searing tuna steak perfectly with our detailed guide, including timing, temperature, and expert tips.
⏱️
5min
Cook Time
🌡️
Medium-High Heat
Pan Temperature
✅
120-160°F / 50-70°C
Internal Temperature
Rare to Well Done
Step-by-Step Instructions
- 1Pat tuna steaks dry with paper towels
- 2Season both sides with salt and pepper
- 3Heat oil in heavy skillet over high heat
- 4Sear tuna 1-2 minutes per side for rare
- 5Check internal temperature reaches 120°F / 50°C for rare
- 6Slice and serve immediately
Expert Tips for Pan-Searing
- 💡High heat creates good crust
- 💡Tuna is best served rare to medium-rare
- 💡Don't overcook - becomes dry and tough
Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 120°F / 50°C | Cool red center, very soft texture |
| Medium Rare | 130°F / 55°C | Warm red center, tender and juicy |
| Medium | 140°F / 60°C | Warm pink center, slightly firmer texture |
| Medium Well | 150°F / 65°C | Light pink center, firm texture |
| Well Done | 160°F / 70°C | Brown throughout, firm texture |
Tuna Steak Safety Guidelines
Important food safety practices when handling and cooking tuna steak.
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Fish should flake easily when done
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Don't overcook to avoid dryness
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Use meat thermometer for accuracy
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Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your tuna steak is safely cooked and delicious.
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