Tuna Steaks

Keep fresh tuna on ice in the coldest part of your fridge and use same day or next day. Wrap tightly to prevent freezer burn if freezing. Thaw in the fridge overnight before cooking.

Pat dry before cooking to get a good sear and crust.

High heat (searing in a hot pan or on the grill) works best; tuna dries out if cooked low and slow.

Rare to medium-rare is ideal—the center should stay slightly pink. Overcooking makes it tough and dry.

Let the steak rest 5 minutes after cooking for better texture.

Season simply: salt, pepper, and a squeeze of lemon are often enough.

Lemon, lime, soy sauce, wasabi, ginger

Sesame oil, olive oil, garlic, chilies

Green beans, asparagus, cucumber salad, avocado

Cooking at too low a temperature—you want a hot pan or grill to develop a flavorful crust.

Overcooking past medium-rare, which makes the meat dry and tough.

Skipping the pat-dry step, which prevents proper browning.

Using old or poorly stored tuna; freshness matters greatly with this ingredient.