Tuna steak (loin cut, from the back)3–4 cm thick, kept cold from the refrigerator. Remove white sinew before cooking.220-230 g
Fennel seedsFor Italian-style crust~1½ tspest.
Coriander seedsFor Italian-style crust~1½ tspest.
Black peppercornsFor Italian-style crust~1 tspest.
Fresh thymeFreshly plucked leaves for Italian-style crust~1 tspest.
SaltTo taste; can use sea salt or seasoned salt~½ tspest.
OilSmall amount for searing—use sparingly~1 tbspest.
ButterAdded at the end for flavor in both styles~1 tbspest.
Teriyaki sauceHomemade or store-bought for Asian style. Reduced in the pan to glaze the tuna.~3 tbspest.
Lemon juiceFor Italian-style plating~½ tbspest.
Olive oilFor Italian-style drizzle over salad~1½ tbspest.
Parmesan cheeseFor Italian style, shaved thin with a peeler~2 tbspest.
Balsamic vinegarUse balsamic reduction (crema di balsamico) for Italian plating~½ tbspest.
BasilFresh basil for Italian-style garnish and flavor~6-8est.
Salad greens (arugula or spinach)For Italian-style base plating~2 cupsest.
Steps
Tap a timecode to jump to roughly that moment in the video.
1
Select a quality tuna loin steak approximately 3–4 cm thick from the back of the fish. Trim away any white sinew and connective tissue carefully, as these are tough and unpleasant to eat. You can scrape the meat around the sinew with a spoon to use for tartare instead.
2
Prepare the Italian-style spice crust by coarsely grinding fennel seeds, coriander seeds, black peppercorns, and fresh thyme together in a mortar and pestle.
3
Keep the tuna steak cold straight from the refrigerator—do not thaw in advance. For the Italian version, lightly salt it and press the ground herb-spice mixture evenly onto both sides. For the Asian version, apply seasoned salt and generously coat with Asian spice mix.
4
Heat a skillet to high temperature. The cold tuna steak should go directly into the hot pan to achieve a quick, golden crust while the center stays cool and raw.
5
Add a small amount of oil to the hot pan. Place the seasoned tuna steak in the pan and do not move it around; let it sear undisturbed to build a flavorful crust.
6
After about 30 seconds to 1 minute, flip the steak. You can flip it 2–3 times to ensure even browning on all sides. Check that each surface develops a beautiful golden crust before flipping again.
7
For the Italian version: Once all sides are beautifully seared, add a knob of butter for flavor.
8
For the Asian version: Once all sides are well seared, increase the heat and generously add teriyaki sauce. Flip the tuna repeatedly to coat all sides evenly. The sauce will reduce and caramelize, glazing the fish beautifully.
9
The critical skill is monitoring doneness: the interior should remain cool, tender, and raw while the exterior is hot and crispy. Work quickly so the center doesn't warm through.
10
Plate the seared tuna. For the Italian version: lay it on a bed of arugula or spinach salad, finish with a squeeze of lemon juice, drizzle of olive oil, shaved Parmesan, fresh basil leaves, and a few drops of balsamic reduction.
11
After plating, let it rest briefly so the heat gently penetrates the center—but it should remain raw and juicy inside. When you cut into it, the exterior should show a deep golden crust while the center remains cool, tender, and a beautiful deep red.
PrimedTableBETA
