Description

Ever wondered how to make a restaurant-quality seafood dish at home without spending hours in the kitchen? What if you could sear juicy tuna steaks coated in fresh herbs and have dinner ready in a snap? Herbed Tuna Steaks are your answer—a quick, healthy, and delicious meal that’s bursting with rosemary, thyme, and scallion flavors

Ingredients

Here’s the lineup for 4-6 servings. Each ingredient plays a big role, and I’ll explain why it’s key plus offer swaps for flexibility.

Rosemary (3 sprigs, leaves stripped): Adds a piney, earthy flavor that pairs perfectly with tuna. Sub: Dried rosemary (1 teaspoon) or fresh sage for a different herb vibe.
Thyme (6 sprigs, leaves stripped): Brings a subtle, lemony freshness. Sub: Dried thyme (1 teaspoon) or fresh oregano.
Scallions (3): Provide a mild oniony kick and a bit of crunch. Sub: Chives, green onions, or 1 tablespoon finely chopped shallot.
Extra-virgin olive oil (3 tablespoons): Helps the herbs stick to the tuna and creates a golden sear. Sub: Avocado oil or grapeseed oil for high-heat cooking.
Center-cut tuna steaks (2, 1-pound each, about 1 inch thick): The star! Center-cut tuna is meaty, tender, and perfect for searing medium-rare. Sub: Swordfish or salmon steaks, adjusting cook time slightly.
Kosher salt and freshly ground pepper: Enhance the tuna’s natural flavor and balance the herbs. Sub: Sea salt or low-sodium salt alternatives.

These ingredients are simple and widely available. The lean tuna, heart-healthy olive oil, and antioxidant-rich herbs make this a nutritious, flavorful meal.

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Instructions

Prep the herb mix: Strip the leaves from 3 rosemary sprigs and 6 thyme sprigs. Coarsely chop the herbs with 3 scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil to form a paste. Tip: Chop herbs coarsely for texture, but not too fine—they can burn during searing.
Season and marinate: Pat 2 (1-pound) tuna steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground pepper. Place in a shallow dish and coat with the herb mixture, pressing it onto both sides. Cover and refrigerate for 1 to 4 hours. Tip: Don’t skip drying the tuna—it helps the herbs stick and ensures a better sear.
Sear the tuna: Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add the tuna steaks and sear until golden, 2-3 minutes per side for medium-rare (internal temp of 115-120°F). Tip: Don’t move the tuna while searing—let it form a crust for maximum flavor.
Rest and slice: Transfer the tuna to a cutting board and let rest for 5 minutes. Slice into 1/2-inch pieces. Tip: Resting keeps the tuna juicy, and slicing at an angle makes it look gorgeous.