Ingredients:

  • 2 Ahi Tuna Steaks (170g / 6oz each), 1 to 1.5 inches thick
  • 15ml (1 tbsp) Extra virgin olive oil
  • 0.5 tsp Salt
  • 0.25 tsp Freshly cracked black pepper
  • 10g (2 cloves) Garlic, finely minced
  • 30ml (2 tbsp) Fresh lemon juice
  • 2g (1 tsp) Lemon zest
  • 4g (1 tbsp) Fresh parsley, finely chopped
  • 2g (1/2 tsp) Smoked paprika
  • 14g (1 tbsp) Unsalted butter

Instructions:

  1. Pat the tuna steaks completely dry with paper towels. Note: Moisture is the enemy of a good sear; it creates steam instead of a crust.
  2. Season generously. Rub the steaks with 15ml olive oil, then sprinkle salt, pepper, and 2g smoked paprika on both sides.
  3. Heat the pan. Set your skillet over medium high heat until the oil is shimmering and just starting to smoke.
  4. The first sear. Place the tuna in the pan. Press down lightly with your spatula. Cook for 2 minutes until a dark, mahogany crust forms.
  5. The flip. Carefully turn the steaks over. Sizzle for another 2 minutes for a rare interior.
  6. Add the aromatics. Toss in the 10g minced garlic and 14g butter. Note: Keep the garlic moving so it doesn't burn in the hot fat.
  7. The citrus finish. Pour in the 30ml lemon juice and 2g zest. Wait until the liquid bubbles and thickens slightly (about 30 seconds).
  8. Baste the steaks. Use a spoon to pour the foaming lemon butter over the tuna repeatedly.
  9. Rest the fish. Remove the steaks to a plate. Let them rest for 3 minutes to allow juices to redistribute.
  10. Garnish and serve. Sprinkle with the 4g chopped parsley and pour any remaining pan sauce over the top.