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Tuna Steak
Tuna Steak
Photo coming soon
Freshness Is Everything
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More than any other protein, tuna quality comes down to freshness.
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If you can get it from a fishmonger or a quality seafood counter, that's ideal.
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Previously frozen is fine — most sushi-grade tuna has been flash-frozen.
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But the fresher the fish, the better the final product.
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If it smells fishy rather than clean and ocean-like, skip it.
Sear Hot and Fast
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Get a cast iron or stainless steel pan ripping hot with a high smoke point oil.
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The sear should be aggressive — 60-90 seconds per side max.
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You want a deep crust on the outside and the interior should be almost completely raw.
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If the middle is cooked through, you've gone too far.
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This is meant to be rare.
Keep It Simple
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Tuna steak doesn't need much.
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The fish provides most of the flavor on its own.
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A light seasoning of salt and pepper before searing, maybe some garlic.
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A soy-based dipping sauce or a drizzle on top works beautifully — the umami from soy complements the meaty quality of the tuna.
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Don't bury it in marinades or heavy sauces.
Quick Tips
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Ripping hot pan, 60-90 seconds per side — that's it
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The middle should be rare to raw — this is how tuna is meant to be eaten
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A soy-garlic dipping sauce is the perfect companion
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If you can get it fresh, let the fish be the star — minimal seasoning
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