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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.

Printable version

Original recipe


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