Seared Tuna

    15 minutes

    If you can get good quality tuna with a deep red colour, you must try serving it super rare! It's amazing!

    100 people made this

    Serves: 4 

    • 500g sashimi-grade tuna steaks
    • 1 pinch sea salt to taste
    • 1 pinch fresh ground black pepper to taste
    • 1/2 cup bread crumbs
    • 3 tablespoons olive oil

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy frypan over high heat. The pan should be as hot as you can get it. Place the tuna in the pan and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
    2. Slice each steak into 5mm thick slices and fan out on a serving plate. Enjoy plain or with the condiments of your choice.

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    Reviews in English (89)


    Olive oil? Are you kidding me? Olive oil has a low temperature smoke point, so using it in this recipe smoked up my entire house. Next time I'll be using grapeseed oil - much higher smoke point.  -  24 Jun 2007  (Review from Allrecipes USA and Canada)


    This recipe was super quick and easy. The breadcrumb mixture enhanced the flavor of the fish and added a perfect crispiness to the experience. The taste was exquisite. I served the ahi on a bed of freshly cut spinach, sprinkled with fresh lime juice and opened up a wonderful bottle of Malborough (New Zealand) 2003 Souvignon Blanc. A side of soy sauce was helpful, but not necessary. This recipe lived up to its name.  -  18 Aug 2004  (Review from Allrecipes USA and Canada)


    We found Ahi Tuna on sale the day after we had the appetizer out at a pricey restaurant. It was so easy and sooo yummy! We served it with a wasabi soy mixture to dip the pieces into. My only recommendation would be to use parmesan flavored bread crumbs or a mixture of parmesan cheese and bread crumbs because the coating can be a bit dry. It takes practice to get the searing talent down to a science, but once you do you will want to wow your friends with this fancy and inexpensive recipe all the time!  -  28 Feb 2007  (Review from Allrecipes USA and Canada)