Seared Tuna Recipe

Prepare and combine

Hull and finely dice strawberries so pieces are roughly 1/4 inch. Finely dice the red bell pepper and red onion. Seed and mince the jalapeño (leave seeds for more heat). Chop the cilantro.

In a medium bowl, combine diced strawberries, red bell pepper, red onion, jalapeño, and cilantro.

Add lime juice, honey, olive oil, sea salt, and black pepper. Stir gently to combine. Taste and adjust seasoning — add a touch more honey if strawberries are very tart or more lime if you want brighter acidity.

Cover and refrigerate the salsa for at least 15 minutes to let flavors meld (can be made up to 2 hours ahead). Bring back to near room temperature before serving for best flavor contrast with warm tuna.

Remove tuna steaks from the refrigerator 20 minutes before cooking to come closer to room temperature. Pat dry thoroughly with paper towels to ensure a clean sear.

Season both sides of each tuna steak with kosher salt and freshly ground black pepper.

Heat a heavy skillet or cast-iron pan over high heat until very hot, about 3–4 minutes. Add 1–2 tablespoons olive oil and swirl to coat the pan; it should shimmer but not smoke excessively.

Place tuna steaks in the hot pan. Sear without moving: 45–60 seconds per side for rare (bright pink center), 75–90 seconds per side for medium-rare. For a bold crust, press gently to ensure full contact with the pan. Use tongs to sear the edges for 10–15 seconds if the steaks are thick.

Transfer seared tuna to a cutting board and rest 2–3 minutes. This short rest lets juices redistribute while keeping interior temperature steady.

Slice tuna crosswise into 1/4-inch slices if serving family-style, or leave whole for plated presentations. Wipe pan and reserve any pan juices if you want to drizzle lightly over the slices.

Arrange tuna (sliced or whole) on warmed plates. Spoon a generous portion of strawberry salsa over the top of each steak (about 1/3 to 1/2 cup salsa per steak) so strawberries remain fresh and slightly chilled against the warm tuna.

Garnish with microgreens or additional chopped cilantro and serve with lemon or lime wedges on the side for extra brightness.

Offer two sides of your choice (suggestions: steamed jasmine rice, roasted asparagus, or mixed greens). Serve immediately.