Lemon Pepper Tuna
Ingredients
- 4 tuna steaks (about 6 oz each, 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon coarse cracked black pepper
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- Lemon wedges for serving
- 2 tablespoons fresh parsley, roughly chopped (optional)
Instructions
- Remove tuna steaks from the fridge 10 minutes before cooking and let them rest at room temperature.
- In a small bowl, combine black pepper, lemon pepper seasoning, garlic powder, sea salt, and lemon zest. Stir to mix.
- Pat tuna steaks completely dry on both sides with paper towels.
- Rub both sides of each steak with olive oil, then press the seasoning mixture firmly onto both sides.
- Heat a cast iron skillet or heavy pan over medium-high heat for about 2 minutes until very hot.
- Place tuna steaks in the pan without moving them. Cook 2 to 3 minutes per side for a pink center, or 4 to 5 minutes per side for fully cooked through.
- Remove from heat and immediately squeeze fresh lemon juice over the top of each steak.
- Rest for 1 to 2 minutes, then garnish with chopped parsley and extra lemon wedges before serving.
Notes
Pat the tuna steaks completely dry before seasoning — this is the single most important step for getting a proper sear and avoiding a soggy, steamed texture.