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Seared Tuna Steak With Mixed Greens - Fresh, Fast, and Flavorful

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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 tuna steaks (about 6–8 oz each, 1-inch thick; sushi-grade if you prefer very rare)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon fresh lemon juice (plus extra wedges for serving)
  • 1 teaspoon rice vinegar (or white wine vinegar)
  • 1 teaspoon honey (or maple syrup)
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil (divided)
  • 1 tablespoon neutral oil (canola, grapeseed, or avocado for high heat)
  • 1 teaspoon toasted sesame oil (optional but great for flavor)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons sesame seeds (white, black, or a mix)
  • 5–6 cups mixed greens (arugula, baby spinach, spring mix, or a combo)
  • 1 small cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 small avocado, sliced (optional)
  • Fresh herbs (handful of cilantro, basil, or mint), roughly chopped
  • Red pepper flakes (optional, for a little heat)

Method
 

  1. Pat the tuna dry. Use paper towels to remove surface moisture. Dry fish sears better and forms a nicer crust.
  2. Season the tuna. Lightly brush with 1 tablespoon olive oil. Sprinkle with salt, plenty of black pepper, and sesame seeds on both sides. Press gently so the seeds stick.
  3. Make the dressing. In a small bowl, whisk together soy sauce, lemon juice, rice vinegar, honey, Dijon, 2 tablespoons olive oil, and sesame oil. Taste and adjust with more lemon or a pinch of salt if needed.
  4. Prep the salad. In a large bowl, combine mixed greens, cucumber, tomatoes, avocado, and herbs. Drizzle with about half the dressing and toss to coat lightly. Reserve the rest for finishing.
  5. Heat the pan. Place a heavy skillet (cast iron or stainless) over medium-high to high heat. Add the neutral oil and heat until shimmering, just below smoking.
  6. Sear the tuna. Lay the steaks in the hot pan. Cook for 45–60 seconds per side for rare, 1–2 minutes per side for medium-rare. The edges should be opaque, the center still pink. Do not move them around; let the crust form.
  7. Rest briefly. Transfer tuna to a cutting board and let sit for 2–3 minutes. This helps the juices settle and makes slicing cleaner.
  8. Slice and plate. Cut tuna against the grain into 1/2-inch slices. Arrange over the dressed greens. Spoon the remaining dressing over the tuna and sprinkle with red pepper flakes if using.
  9. Serve right away. Add lemon wedges on the side for extra brightness.