Seared Yellowfin Tuna

The plainest way to cook a good piece of tuna. A short marinade, a fast sear, and nothing else in the way.

Ingredients

• 1 lb yellowfin tuna steak, cut into 1-inch thick steaks (about 4 pieces)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tsp sea salt, or to taste
• 1/2 tsp black pepper
• 1/2 tsp sesame seeds (optional)
• Green onions, sliced, for garnish

Preparation

1. Make the marinade. Whisk together olive oil, garlic, soy sauce, lemon juice, sea salt and black pepper.
2. Marinate. Pour over the tuna in a shallow dish. 15–30 minutes.
3. Heat the pan. Skillet over medium-high with a little olive oil.
4. Sear. Remove tuna from marinade and sear 1–2 minutes per side for rare, longer if you want it more done.
5. Rest. 3 minutes off the heat.
6. Slice. Garnish with sesame seeds and green onions.

Serving

Serves 2–4. Soy sauce for dipping. Rice or greens alongside.

Pro tips

• Buy it thick. Thin steaks cook through before you get any color on the outside.
• Thirty minutes is the marinade ceiling. Longer and the soy and lemon start curing the surface.
• Let it come to room temperature for 15 minutes before it hits the pan — fridge-cold tuna sears unevenly.
• Rare means a band of gray at the edges and a red center. If it's gray through, it's overdone.