Wicked Tuna Recipe

Prepare tuna

Pat the tuna steaks dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare other components.

Heat pan

Place a heavy skillet (cast iron or stainless) over medium-high heat. Add 2 tbs neutral oil and heat until shimmering but not smoking (about 1–2 minutes).

Sear the tuna

Carefully place the tuna steaks in the hot pan. Sear without moving for 1.5–2 minutes for rare (center deep pink), 3 minutes per side for medium. Using tongs, flip and sear the second side for the same time. Transfer tuna to a cutting board, tent with foil and let rest 3–4 minutes.

Make citrus-butter pan sauce

Reduce heat to medium and wipe out excess oil leaving any fond. Add 1 tbs butter to the same pan. When it melts, add the minced shallot and cook 1–2 minutes until softened but not brown. Add garlic and cook 20–30 seconds. Pour in the seafood or chicken stock and scrape the pan to loosen browned bits. Simmer gently 2–3 minutes to reduce slightly. Stir in lemon juice and orange juice. Whisk in remaining 2 tbs butter, a small piece at a time, to create a glossy sauce. Taste and adjust seasoning with salt and optional red pepper flakes for a little heat. Stir in 2 tbs chopped parsley. Keep warm off the heat.

Slice and serve

Slice each tuna steak crosswise into 1/4–1/2-inch slices. Arrange on warmed plates over a scoop of herb rice, spoon citrus-butter sauce over and around the tuna, and garnish with microgreens or extra parsley and lemon wedges.

Rinse the rice in a fine-mesh strainer under cold water until water runs clear to remove excess starch. Combine rinsed rice, 3 cups water, 1 tbs butter and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat. Once boiling, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with fork and stir in 1 tbs chopped parsley. Keep covered and warm until plating.

Using a vegetable peeler, make long thin ribbons from the cucumber and carrots. Place ribbons in a bowl. Toss with 1 tsp olive oil, 1 tsp lemon juice and a pinch of salt. Chill briefly for 5–10 minutes if desired. These crisp ribbons provide a fresh, kid-friendly crunch alongside the tuna.

Plate family-style or individually: spoon a portion of herb rice, lay sliced tuna on top or beside it, drizzle with citrus-butter sauce, add a small nest of cucumber-carrot ribbons, and finish with a lemon wedge and microgreens. Serve immediately so tuna stays tender and slightly rare if preferred.