Tuna steaks with a Lemon Pepper crust, seared fast in a very hot pan.
You'll need: 12-inch cast iron skillet
Ingredients
- 4 tuna steaks (ahi or yellowfin, sushi-grade for a pink center), 6 oz each, about 1 inch thick, patted very dry
- 2 tbsp olive oil, divided: 1 tbsp to coat, 1 tbsp for the drizzle
- 2 tbsp Lemon Pepper Mix
- 2 tsp Mama Nina Mix
- 1 tbsp neutral oil, avocado or canola, for the pan
- 2 green onions, sliced
- 1 lemon, cut in wedges
Method
- Pat the tuna steaks very dry. Rub them all over with 1 tbsp olive oil.
- Stir the 2 tbsp Lemon Pepper Mix and 2 tsp Mama Nina Mix together. Press it onto both sides in an even coat. Tip: Season right before cooking. The citric acid in the blend firms up fish if it sits.
- Heat the neutral oil in the cast iron over high heat until it just starts to smoke. Tip: Turn on the fan. A very hot pan is what makes the crust.
- Lay the steaks in. Sear 1 1/2 minutes without moving them.
- Flip and sear the other side 1 1/2 minutes for a pink center. For fully cooked tuna, lower to medium and cook until it reads 145°F. Tip: Sear the edges for a few seconds each with tongs if you want the crust all the way around.
- Move to a cutting board and rest 2 minutes.
- Stir the remaining 1 tbsp olive oil and the green onions in a small bowl.
- Slice the tuna against the grain. Spoon the drizzle over and serve with lemon wedges.
Good to know: USDA recommends cooking fish to 145°F. For a pink center, buy sushi-grade tuna from a fish counter you trust.
Don't be salty.
