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–+ servings
A white dinner plate with sliced tuna steak.
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5 from 1 vote

Easy Tuna Steak Recipe

My tuna steak recipe is marinated then seared to create tender steaks with a delicious savory crust! It’s so versatile and I love serving it with simple sides or adding it to salads or poke bowls.
Prep Time10 minutes
Cook Time2 minutes
Marinating Time30 minutes
Total Time42 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 2
Calories: 448kcal
Author: Samantha Erb

Ingredients

  • 2 ahi tuna steaks about 1- 1 1/2 inches thick
  • ¼ cup soy sauce
  • 1 tablespoon toasted sesame oil
  • ¼ cup everything bagel seasoning
  • 2 tablespoons olive oil or avocado oil for searing

Instructions

  • In a shallow bowl, mix together the soy sauce and sesame oil. Add the tuna steaks and turn them a few times to coat well on all sides.
  • Transfer the coated tuna steaks and any leftover marinade into a large resealable plastic bag. Seal the bag and refrigerate the steaks for at least 30 minutes or up to overnight for maximum flavor.
  • Remove the tuna steaks from the marinade. Pour the everything bagel seasoning onto a large plate and press each side of the tuna steaks into the seasoning to fully coat.
  • Heat the oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering, gently place the tuna steaks into the pan. Cook each steak for 1 minute per side only.
  • Let the tuna rest for 5 minutes, then transfer it to a cutting board and slice it thinly against the grain. Serve it immediately with your favorite dipping sauce, steamed rice, or on top of a fresh salad.

Notes

  • To get the most out of the marinade, double the recipe and make two separate batches. Save half and use it later as a dipping sauce!
  • If using frozen tuna, thaw it fully in the refrigerator before marinating and cooking.
  • Be careful not to overcook the tuna, as this will dry it out.  Cook them just long enough to form a crust while still keeping the inside tender. 
  • Flash freeze the cooked tuna for 5 to 10 minutes to firm it up before slicing. This helps get clean and beautiful slices every time!
  • For the most tender results, slice the tuna against the grain.
  • Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Calories: 448kcal | Carbohydrates: 2g | Protein: 43g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 65mg | Sodium: 4089mg | Potassium: 490mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 3711IU | Calcium: 20mg | Iron: 3mg