Blackened Seared Tuna Recipe

Prepare the tuna

Pat the tuna loin dry with paper towels. Trim any silver skin and shape into a neat rectangle if needed so edges are even. Bring the tuna to near room temperature by letting it sit on the counter for 15 minutes before cooking (this helps with even searing).

Make the blackening spice

In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt. Mix thoroughly until evenly blended.

Generously coat all sides of the tuna with the blackening spice blend, pressing lightly so the spice adheres. Shake off any excess but ensure a solid crust will form. Set the seasoned tuna aside briefly while you preheat the pan.

Preheat the pan

Place a large heavy skillet or cast-iron pan over high heat and let it get very hot for 3–5 minutes. The pan should be smoking lightly when properly preheated.

Sear the tuna

Add the neutral oil and swirl to coat the pan. Carefully place the seasoned tuna loin in the pan. Sear undisturbed for about 45–60 seconds per side for a rare center (depending on thickness; for a 1" thick piece, 45–60 seconds per side yields rare). Sear the sides briefly (10–15 seconds each) to build an even crust. If you prefer medium-rare, increase sear time to 75–90 seconds per side. Do not overcrowd the pan — work in batches if cooking more than one loin.

Finish with butter and lemon

Reduce heat to medium-low, add the butter to the pan and tilt the pan slightly. Spoon the melted butter over the tuna for 10–15 seconds to build flavor. Remove the tuna to a cutting board and squeeze the fresh lemon juice over the top. Let rest for 2 minutes to allow carryover temperature to stabilize.

Slice the tuna across the grain into 1/4"–1/2" thick slices to show the pink center. Arrange on a platter or individual plates, sprinkle with chopped chives or parsley, and serve with lemon wedges. Offer optional accompaniments such as mixed greens, steamed rice, and soy sauce or ponzu on the side.