Seared Gulf Tuna Recipe
Make Seared Gulf Tuna Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tuna and Marinade
Crust and Finish
Garnish and Serving
Method
Tuna and Marinade
- 1
Trim and pat dry
Remove the tuna from refrigeration 10–15 minutes before cooking. Trim any sinew or uneven edges and pat the loin dry thoroughly with paper towels. Dry surface helps achieve a good sear.
- 2
Prepare marinade
In a shallow dish or bowl, whisk together soy sauce, sesame oil, lime juice, grated ginger, minced garlic, honey, kosher salt, and black pepper until combined.
- 3
Marinate tuna
Place the tuna in the dish and turn to coat all sides in the marinade. Let rest for 10 minutes (no longer than 20 minutes) in the refrigerator — brief marinating seasons the exterior without changing the texture too much.
Crust and Finish
- 4
Prepare sesame crust
On a plate, mix the white and black sesame seeds. Remove tuna from marinade and gently shake off excess (do not wipe dry). Press the top and sides of the tuna lightly into the sesame seeds to create an even crust on three sides; leave the bottom plain for a clean sear on the pan surface.
- 5
Heat pan
Place a heavy skillet (cast iron recommended) over medium-high heat. Add the neutral oil and heat until it shimmers and just begins to smoke lightly, about 2–3 minutes.
- 6
Sear tuna
Carefully lay the tuna into the hot pan, sesame-crusted sides down first. Sear for about 30–45 seconds per side for a rare center (adjust 1–1.5 minutes per side for medium-rare depending on thickness). Use tongs to rotate and sear all crusted sides; keep the uncrusted bottom on the pan only as needed to avoid overcooking. Spoon hot oil over the top briefly to help cook evenly.
- 7
Finish with butter
In the final 30 seconds, add the unsalted butter to the pan and tilt the pan slightly, spooning the melted butter over the tuna to glaze and add shine. Remove tuna to a cutting board immediately.
- 8
Rest and slice
Let the tuna rest for 2 minutes (short rest to preserve warmth and rare center). Using a sharp knife, slice the tuna against the grain into 1/4-inch to 1/2-inch slices. Wipe the knife between passes if needed for clean cuts.
Garnish and Serving
- 9
Arrange slices on a serving plate. Sprinkle thinly sliced scallions and microgreens or cilantro on top. Squeeze lime wedges over the tuna to taste and finish with a light sprinkle of flaky sea salt. Serve immediately while warm with additional soy or a dipping sauce if desired.