Make a seared tuna steak with herbs recipe that’s fresh, savory, and elegant—restaurant-quality flavor ready in minutes for a quick, healthy dinner.
Ingredients You’ll Need
These ingredients are uncomplicated but absolutely essential, each adding its own magic—from umami depth to fresh, zesty tones. Gather them up, and you’re already halfway to a restaurant-worthy Seared Tuna Steak with Herbs.
- Tuna steaks: Opt for fresh, sushi-grade cuts about 2 cm thick for a perfect sear and tender interior.
- Dried red chilli: Brings a gentle warmth that makes the dish sing without overpowering the delicate tuna.
- Coriander seeds: Toasty and citrusy, they add a craveable undertone to the herb paste.
- Garlic: Just half a clove is enough to weave savoury depth into every bite.
- Fresh basil leaves: Their fragrant, sweet-green notes brighten the whole plate.
- Fresh coriander (cilantro) leaves: Lends a hit of vivid, garden-fresh flavor—don’t skip it!
- Olive oil: Provides body and helps the herb mixture cling beautifully to the tuna.
- Lemon juice: Adds tang and a subtle spark that lifts the herbs and fish together.
- Sea salt and freshly ground black pepper: Two essential seasonings that make those flavors pop.
- Lemon wedges (for serving): The final flourish—squeeze them for extra zest at the table.
How to Make Seared Tuna Steak with Herbs
Step 1: Prep Your Herb Rub
Start by prepping the flavour bomb that makes this dish so irresistible. In a sturdy pestle and mortar—or a small bowl and some elbow grease—crush together the dried red chilli and coriander seeds until you have a fragrant rubble. Chop the garlic as fine as you can, then add it to the mix along with the fresh basil and coriander leaves. Trickle in a bit of olive oil and the juice of half a lemon, then pound, smoosh, or stir until you have a rough, lively green paste. Season generously with salt and cracked black pepper. This is the soul of the Seared Tuna Steak with Herbs, and it only takes a minute to make!
Step 2: Rub It On
Lay out your tuna steaks on a tray or board and give them a quick pat dry to help that sear really develop later. Using your hands (the best tool!), press the herb-chilli paste onto both sides of each steak, making sure every surface gets a bit of love. The aroma at this stage is incredible—a little preview of what’s to come. This coating not only adds flavor but also helps protect that gorgeous pink center during cooking.
Step 3: Heat Your Pan
Heat up a griddle pan or heavy frying pan over high heat until it’s screaming hot. You want to hear a sizzle as soon as the tuna hits the surface. The intense heat will caramelize the outside fast, creating a beautiful crust while keeping the inside perfectly rare. There’s something thrilling about this quick-cook method—the anticipation builds!
Step 4: Sear the Tuna Steaks
Carefully lay the tuna steaks into the piping hot pan. Let them sear for just 45 to 60 seconds per side; resist the urge to move them too much. You’re looking for a golden exterior that gives slightly when pressed. The goal is that unmistakable contrast—deep color outside, luscious pink running through the center. If in doubt, peek at the edge with a spatula: you want about a third of the steak cooked through, the rest shining with that ruby core. That’s the secret of a fabulous Seared Tuna Steak with Herbs!
Step 5: Rest and Serve
Lift the steaks gently from the pan and let them rest for a minute—this helps all those herby, lemony juices settle in. For a dramatic presentation, slice each steak across the grain or simply tear in half rustic-style. Arrange on plates with lemon wedges and your choice of side. Their vibrant color and incredible smell will have everyone reaching for seconds!
How to Serve Seared Tuna Steak with Herbs
Garnishes
A scatter of extra fresh basil or coriander leaves sends up the herb factor even more, while a handful of marinated sun-dried tomatoes or a few briny olives provide lovely hits of contrasting flavor. And never forget the lemon wedges—one more squeeze at the table brings extra brightness to every forkful of Seared Tuna Steak with Herbs.
Side Dishes
This dish is stunningly versatile when it comes to sides. Pair Seared Tuna Steak with Herbs with peppery arugula salad or simple leafy greens dressed with more lemon and olive oil for freshness. Steamed new potatoes or boiled baby potatoes make for a comforting, classic combo, soaking up all those punchy juices on the plate.
Creative Ways to Present
For a dinner party vibe, slice the tuna steaks and fan them atop a bed of herby couscous or quinoa, dotting the plate with olives and extra herbs. Or serve atop toasted rustic bread with a shmear of herbed yogurt for a vibrant open-faced sandwich. The possibilities with Seared Tuna Steak with Herbs are endless—the colors and flavors always pop!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, let the Seared Tuna Steak with Herbs cool to room temperature, then store in an airtight container in the fridge. The tuna will keep well for up to two days, and the flavors deepen, making for a delicious cold lunch or salad topper the next day.
Freezing
While fresh is best for texture, you can freeze cooked tuna steaks if needed. Wrap tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator before using—expect a tender (if slightly firmer) texture when reheated.
Reheating
For best results, reheat leftover Seared Tuna Steak with Herbs gently. Either bring the tuna to room temperature and enjoy it cold (great on salads), or warm briefly in a low oven covered with foil to avoid drying it out. Avoid the microwave, which can overcook the delicate center.
FAQs
Can I use frozen tuna steaks for Seared Tuna Steak with Herbs?
Yes, frozen tuna steaks can work beautifully. Just make sure to thaw them completely and pat dry before marinating and searing for best flavor and texture.
How do I know when the tuna steak is cooked perfectly?
Perfectly seared tuna should be deeply browned on the outside but still rosy pink in the center—about 45 to 60 seconds per side for a 2 cm thick steak. If you like it more done, add 15 seconds per side, but don’t overcook or the tuna will turn dry.
What other herbs can I use?
If basil or coriander isn’t your favorite, try mint or flat-leaf parsley for a different but equally bright hit of green. The beauty of Seared Tuna Steak with Herbs is how adaptable the herb crust can be to your taste.
Is it safe to eat tuna steak rare?
As long as you buy sushi-grade or sashimi-grade tuna from a reputable source, eating it rare or medium-rare is both safe and absolutely delicious. It’s what gives this dish its luxurious, melt-in-the-mouth appeal.
Can I cook Seared Tuna Steak with Herbs on a barbecue?
Absolutely! A hot, well-oiled grill works wonders and gives the tuna steak gorgeous grill marks and a subtle smokiness. Just be sure not to overcook; the strong heat is your friend for that quick perfect sear.
Final Thoughts
There’s nothing quite like the thrill of slicing into a freshly cooked Seared Tuna Steak with Herbs—vivid, juicy, and packed with punchy flavor. It’s a breeze for busy nights yet impressive enough for gatherings. I’d love for you to give it a try and make it a staple in your kitchen. Enjoy every single bite!
More Fresh & Flavorful Seafood Recipes
If you enjoyed this elegant Seared Tuna Steak with Herbs, you’ll want to explore more seafood dishes that highlight bold flavors and simple techniques. For a smoky, restaurant-quality option, try our Cedar Plank Grilled Salmon with Herb Butter. If you’re craving something with spice, the Andhra Style Ghee Roasted Fish Fry delivers incredible heat and depth. For a light appetizer, our Shrimp and Vegetable Dumplings make a perfect starter. You can also enjoy Mediterranean flair with the Grilled Octopus Recipe. And if you want a playful twist, the Shrimp Crab Nacho Corn Dogs bring seafood into fun, crispy bites.
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Seared Tuna Steak with Herbs Recipe
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This vibrant Seared Tuna Steak with Herbs recipe delivers juicy tuna steaks seared to perfection—crispy on the outside, tender and pink in the middle. The steaks are rubbed with an aromatic blend of chilli, coriander, basil, and garlic, bringing bold, fresh flavors to each bite. Finished with a squeeze of lemon and your choice of simple sides, it’s a quick, elegant main course full of Mediterranean flair.
Ingredients
Tuna Steaks
- 4 tuna steaks (about 225 g each, ~2 cm thick)
Herb Mixture
- 1 small dried red chilli
- 1 tablespoon coriander seeds
- ½ clove garlic
- A good handful of fresh basil leaves
- A good handful of fresh coriander (cilantro) leaves
For Cooking & Serving
- Olive oil, for drizzling and rubbing
- Juice of ½ lemon (plus extra lemon wedges)
- Sea salt and freshly ground black pepper, to taste
Optional Sides and Garnishes
- Boiled potatoes
- Simple green salad
- Marinated sun-dried tomatoes
- Olives
- Extra basil leaves
Instructions
- Make the Herb Paste: In a pestle and mortar or small bowl, combine the dried red chilli and coriander seeds. Smash or finely chop them, then add the finely chopped garlic, basil leaves, and coriander leaves. Drizzle in olive oil and the juice of half a lemon, and mix or pound everything into a rough paste. Season generously with sea salt and freshly ground black pepper.
- Prep the Tuna Steaks: Lay the tuna steaks flat on a tray or cutting board. Rub both sides of each steak thoroughly with the herb-chilli mixture, pressing the paste on firmly so it sticks to the surface of the fish.
- Sear the Tuna: Heat a griddle pan or frying pan over high heat until very hot. Carefully add the tuna steaks. Sear for 45-60 seconds per side, depending on thickness, just until the exterior is browned and crisp but the inside remains pink and rare.
- Rest and Serve: Remove the tuna steaks from the pan and let them rest briefly. If desired, slice them across the grain or tear them in half to serve. Plate with lemon wedges, and pair with a simple salad, boiled potatoes, or other sides. Add extra garnishes like sun-dried tomatoes, olives, or more herbs if you like.
Notes
- Tuna is best served rare for maximum tenderness; avoid overcooking.
- Make sure your pan is very hot to achieve a good sear without overcooking the center.
- If you’re sensitive to spice, reduce the amount of dried chilli.
- Swap in parsley or mint for some of the herbs if preferred.
- Serve with your choice of fresh, seasonal sides—a lemony salad or baby potatoes work well.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tuna steak (approx. 225 g)
- Calories: 220
- Sugar: 0g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 55mg