What is
Seared Tuna?

Seared tuna is a dish that features high-quality tuna steak that is seared on the outside but remains raw on the inside. It is typically seasoned with salt and pepper, then seared quickly at high temperatures to create a crispy exterior while keeping the inside tender and rare. This dish is often served with a dipping sauce or on a bed of salad, giving it a fresh, vibrant flavor.

Origins & History

Seared tuna is popular in many cuisines but is especially beloved in Japanese cuisine where it is often enjoyed in sushi or sashimi form. The technique of searing fish quickly to keep it raw inside has origins in traditional cooking methods from various coastal cultures. It has gained international popularity in modern culinary practices, particularly with the rise of health-conscious dining.

Taste & Texture

The taste is delicate and rich, with a slightly salty flavor from the sea. The outer sear adds a bit of crispiness and a toasted flavor, while the inside is tender and buttery, combining well with sauces like soy sauce or wasabi.

Ingredients

Tuna Steak

A high-quality cut of fish, typically from species like yellowfin or bluefin, known for its firm texture and mild flavor.

Salt

A mineral that enhances the flavor of the tuna.

Black Pepper

Adds a subtle heat and additional flavor.

Olive Oil

Used for searing the tuna, it adds richness and prevents sticking.

Soy Sauce

Often served alongside as a dipping sauce, it adds umami flavor.

Wasabi

A spicy paste that is sometimes served with seared tuna, providing a sharp, pungent flavor.

This item may contain the following allergens:

Fish