Pan-Seared Albacore Tuna

Pan-Seared Albacore Tuna

The Sea Forager

Searing the outside of your tuna loin with high heat yields a moist and tender interior. You can do a salt and pepper crust or get creative with your favorite combination of spices! Black and white sesame seeds are fun too. Just sear, slice, and serve.

For the tuna:

  • 1 lb albacore tuna loin
  • 2 tbsp vegetable oil

For the rub/crust:

  • ½ tbsp paprika
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried leaf oregano
  • 1 teaspoon dried thyme

A heavy-bottomed pan big enough to cook your whole loin

Pat your loin dry so that your crust will adhere. Rub with a bit of olive oil then season with sea salt, then roll in your crust rub. 

Heat your pan for 4 minutes, then add oil. When it shimmers, lay your loin on the pain and LEAVE IT ALONE for 1 minute per side, or 2 if you want it less rare. Your crust will get dark and crispy, this is good. Turn and repeat so the outside is uniformly cooked.

Remove and slice crosswise into ⅓" slices with a very sharp (serrated works well) knife.

Serve atop rice, potatoes, salad or roasted veggies. Look at you! Fancy-pants.

 

Original recipe

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