Searing the outside of your tuna loin with high heat yields a moist and tender interior. You can do a salt and pepper crust or get creative with your favorite combination of spices! Black and white sesame seeds are fun too. Just sear, slice, and serve.
For the tuna:
1 lb albacore tuna loin
2 tbsp vegetable oil
For the rub/crust:
½ tbsp paprika
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried thyme
A heavy-bottomed pan big enough to cook your whole loin
Pat your loin dry so that your crust will adhere. Rub with a bit of olive oil then season with sea salt, then roll in your crust rub.
Heat your pan for 4 minutes, then add oil. When it shimmers, lay your loin on the pain and LEAVE IT ALONE for 1 minute per side, or 2 if you want it less rare. Your crust will get dark and crispy, this is good. Turn and repeat so the outside is uniformly cooked.
Remove and slice crosswise into â…“" slices with a very sharp (serrated works well) knife.
Serve atop rice, potatoes, salad or roasted veggies. Look at you! Fancy-pants.
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Printable version
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