10 Gourmet Yellowfin Tuna Steak Recipes That’ll Make You Look Like a Chef
Tuna steaks always felt fancy to me until I actually made them at home. Now? They’re my favorite weeknight flex.
These recipes are restaurant quality but way easier than they sound. Medium rare center, perfect sear, tons of flavor. Let’s get into it.
1. Sesame Crusted Seared Yellowfin Tuna
Ingredients:
- 2 yellowfin tuna steaks (6 oz each, 1 inch thick)
- 3 tablespoons sesame seeds (mixed white and black)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
Instructions:
Step 1: Pat your tuna steaks completely dry with paper towels. This matters more than you think.
Any moisture will stop that crust from forming properly. Season both sides with salt and pepper, then brush lightly with the soy sauce mixture (mix soy sauce, sesame oil, and honey in a small bowl first).
Don’t skip the drying step. I learned this the hard way when my first attempt basically steamed instead of seared.
Step 2: Pour the sesame seeds onto a plate and press each tuna steak firmly into them.
You want full coverage on the top and bottom. Really press down so they stick. If some seeds fall off, that’s fine, but most should stay put.
This is my favorite part, honestly. Looks so professional already.
Step 3: Heat your vegetable oil in a heavy skillet over high heat until it’s almost smoking.
You need serious heat here. The pan should be hot enough that a sesame seed sizzles immediately when you drop it in. Medium heat won’t cut it for that perfect sear.
Wait for the oil to shimmer. That’s your cue.
Step 4: Place the tuna steaks in the pan and sear for exactly 90 seconds per side for medium rare.
Don’t move them around. Let them sit and develop that crust. The sesame seeds should turn golden and toasty. For rare, do 60 seconds per side. For medium, go 2 minutes.
Resist the urge to flip early. Trust the process.
Step 5: Remove from heat immediately and let rest for 2 minutes before slicing.
Slice against the grain into half inch pieces. The center should be beautifully pink and the sesame crust should be crispy and intact.
Serve with soy sauce for dipping or over a simple salad. So good.
2. Lemon Garlic Butter Tuna Steak
Ingredients:
- 2 yellowfin tuna steaks (6 oz each, 1 inch thick)
- 4 tablespoons butter
- 4 garlic cloves, minced
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Lemon slices for serving
Instructions:
Step 1: Season your tuna steaks generously with salt and black pepper on both sides.
Let them sit at room temperature for about 10 minutes while you prep everything else. This helps them cook more evenly. Cold fish straight from the fridge can overcook on the outside before the inside warms up.
Room temp fish is the secret nobody talks about.
Step 2: Heat olive oil in a large skillet over medium high heat until shimmering.
Add the tuna steaks and sear for 2 minutes on the first side without moving them. You’re looking for a golden brown crust to form. The edges should start to turn opaque about a quarter inch up the side.
That crust is everything. Don’t rush it.
Step 3: Flip the steaks and immediately add the butter and minced garlic to the pan around the tuna.
Let the second side sear for another 2 minutes while the butter melts and the garlic gets fragrant. Tilt the pan slightly and spoon that garlicky butter over the top of the steaks as they cook.
This step smells absolutely incredible. Your kitchen will smell like a fancy restaurant.
Step 4: Squeeze the lemon juice directly into the pan and add the chopped parsley.
Give everything a gentle stir to combine the butter, garlic, lemon, and parsley into a quick pan sauce. Spoon this sauce over the tuna one more time, then remove everything from the heat.
The acidity from the lemon brightens everything up perfectly.
Step 5: Transfer the tuna to plates and pour the remaining lemon garlic butter sauce over the top.
Garnish with fresh lemon slices and extra parsley if you want. The tuna should be perfectly seared on the outside and medium rare in the center.
This one’s a keeper. I make it at least twice a month.
3. Mediterranean Herb Tuna Steak
Ingredients:
- 2 yellowfin tuna steaks (6 oz each, 1 inch thick)
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions:
Step 1: Mix together the oregano, basil, garlic powder, lemon zest, salt, and pepper in a small bowl.
This is your herb rub. Brush both sides of the tuna steaks lightly with 1 tablespoon of olive oil, then press the herb mixture onto all surfaces of the fish. Let it sit for 15 minutes if you have time.
The longer it sits, the more flavor it absorbs. Even 5 minutes helps though.
Step 2: Heat the remaining 2 tablespoons of olive oil in a skillet over high heat.
You want the pan really hot for tuna. When the oil starts to shimmer and you see the first wisps of smoke, you’re ready. Add the herb crusted tuna steaks carefully.
High heat is key here. Medium won’t give you that restaurant quality sear.
Step 3: Sear for 90 seconds on the first side without touching them.
The herbs should form a golden, slightly crispy crust. If you try to flip too early, the crust might stick to the pan. Let it release naturally. You’ll know it’s ready when the steak lifts easily with a spatula.
Patience pays off big time on this step.
Step 4: Flip and cook for another 90 seconds on the second side.
The center should still be nice and pink. If you prefer more done, add 30 seconds per side, but honestly medium rare is perfect for tuna. The herbs should smell amazing and toasty by now.
Don’t overcook tuna. It gets dry and loses that buttery texture.
Step 5: Remove from heat and let rest for a minute, then slice or serve whole.
Garnish with fresh parsley and serve with lemon wedges on the side. The Mediterranean herbs make this taste like something you’d get at a seaside taverna.
One of my favorites for summer dinners.
4. Wasabi Soy Glazed Tuna
Ingredients:
- 2 yellowfin tuna steaks (6 oz each, 1 inch thick)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 to 2 teaspoons wasabi paste (adjust to taste)
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions:
Step 1: Whisk together the soy sauce, rice vinegar, honey, wasabi paste, and grated ginger in a small bowl.
Taste it. Too spicy? Add a bit more honey. Not enough kick? Add more wasabi. This is your glaze, so make it how you like it. Set aside half for drizzling at the end.
I usually go heavy on the wasabi because I love that heat.
Step 2: Brush the tuna steaks lightly with half of the glaze and let them marinate for 10 minutes.
Don’t go longer than 15 minutes or the acid in the rice vinegar will start to “cook” the fish. Just enough time for the flavors to sink in. Pat off any excess before cooking.
Quick marinades work best with tuna.
Step 3: Heat vegetable oil in a skillet or grill pan over high heat until very hot.
Add the tuna steaks and sear for 60 to 90 seconds per side. You want a nice char on the outside but keep that center rare to medium rare. The glaze will caramelize slightly and create this amazing sweet, salty, spicy crust.
Watch it closely. The honey can burn fast if your heat is too high.
Step 4: During the last 30 seconds of cooking, brush the tops with a little more glaze.
This adds an extra layer of flavor and gives it that glossy, lacquered look. Flip one more time for just 10 seconds to set the glaze. Then remove from heat immediately.
This is where it starts looking really restaurant fancy.
Step 5: Slice the tuna against the grain and arrange on a plate.
Drizzle with the reserved glaze, sprinkle with sesame seeds and sliced green onions. The wasabi gives it a nice kick without being overwhelming.
Serve with rice or a crisp cucumber salad. So good.
5. Peppercorn Crusted Tuna with Red Wine Reduction
Ingredients:
- 2 yellowfin tuna steaks (6 oz each, 1 inch thick)
- 3 tablespoons black peppercorns, coarsely crushed
- Salt to taste
- 2 tablespoons olive oil
- 1 cup red wine
- 2 tablespoons butter
- 1 shallot, minced
- 1 teaspoon fresh thyme
Instructions:
Step 1: Crush the peppercorns coarsely using a mortar and pestle or put them in a sealed bag and crush with a heavy pan.
You want chunks, not powder. Season the tuna steaks with salt, then press the crushed peppercorns firmly onto both sides. Really press them in so they stick.
The pepper crust is bold. If you don’t love pepper, use less.
Step 2: Heat olive oil in a heavy skillet over high heat.
When it’s shimmering hot, add the tuna steaks pepper side down first. Sear for 90 seconds without moving. The pepper should toast and become fragrant but not burn.
High heat is essential here. You’re building flavor fast.
Step 3: Flip the steaks and sear the other side for 90 seconds.
Remove the tuna from the pan and set aside to rest. Don’t wipe out the pan. Those browned bits are flavor gold. Lower the heat to medium and add the minced shallot to the same pan.
Let the shallot soften for about a minute, stirring constantly.
Step 4: Pour in the red wine and turn the heat back up to medium high.
Let it bubble and reduce by half, scraping up all those crusty bits from the bottom of the pan. This takes about 5 minutes. Add the thyme and let it simmer until the sauce coats the back of a spoon.
This sauce is rich and complex. Worth the extra few minutes.
Step 5: Remove from heat and stir in the butter until it melts and the sauce gets glossy.
Slice the tuna and arrange on plates. Drizzle the red wine reduction over the top. The peppercorn crust and the wine sauce together? Chef’s kiss.
This one impresses every single time.
6. Honey Mustard Tuna Steak
Ingredients:
- 2 yellowfin tuna steaks (6 oz each, 1 inch thick)
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- Salt and black pepper to taste
- 2 tablespoons vegetable oil for cooking
Instructions:
Step 1: Whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, and minced garlic in a bowl.
Season with a pinch of salt and black pepper. This is your honey mustard glaze. Taste it and adjust. Want it sweeter? More honey. Tangier? More mustard or vinegar.
I like mine on the tangy side personally.
Step 2: Reserve half the glaze for serving and use the other half to brush over the tuna steaks.
Let them sit for 10 minutes to absorb the flavors. Don’t marinate longer than 15 minutes because the acid can start breaking down the fish texture.
Quick and simple. No fuss.
Step 3: Heat vegetable oil in a skillet over medium high heat.
When the oil is hot, add the tuna steaks and sear for 2 minutes on the first side. The honey mustard will caramelize and create this beautiful golden crust. Don’t move the fish around or you’ll lose that crust.
Let it do its thing.
Step 4: Flip the steaks and sear for another 2 minutes on the second side.
Brush the tops with a bit more of the cooking glaze if you want extra flavor. The tuna should be medium rare in the center. If you like it more cooked, go another 30 seconds per side.
Medium rare is perfection though. Trust me.
Step 5: Remove from heat and let rest for a minute before serving.
Drizzle the reserved honey mustard glaze over the top. The sweet and tangy combo works so well with the meaty tuna.
Serve with roasted veggies or a fresh salad. Easy weeknight winner.
7. Garlic Herb Butter Basted Tuna
Ingredients:
- 2 yellowfin tuna steaks (6 oz each, 1 inch thick)
- 5 tablespoons butter
- 4 garlic cloves, smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions:
Step 1: Season the tuna steaks generously with salt and black pepper on all sides.
Let them come to room temperature for about 10 minutes. This helps them cook evenly and prevents that overcooked outside, raw inside situation.
Room temp fish is a game changer.
Step 2: Heat olive oil in a large skillet over high heat until it’s almost smoking.
Carefully place the tuna steaks in the pan and sear for 90 seconds on the first side. You should hear an immediate sizzle. If not, your pan isn’t hot enough.
That sizzle is the sound of a perfect sear forming.
Step 3: Flip the tuna steaks and immediately add the butter, smashed garlic, thyme, and rosemary to the pan.
Let the butter melt and start foaming. Tilt the pan toward you and use a spoon to continuously baste the tuna with the herb butter. Keep spooning that butter over the top for the full 90 seconds.
This is the fun part. Smells unbelievable.
Step 4: The garlic and herbs will infuse the butter as you baste.
Keep the heat high and keep basting. The tuna should be beautifully golden on both sides with a perfectly pink center. If you want it more done, baste for an extra 30 seconds.
Don’t stop basting. That’s where all the flavor comes from.
Step 5: Remove the tuna from the pan and pour the garlic herb butter over the top.
Let it rest for a minute, then serve whole or sliced. Fish out those garlic cloves and herbs and place them on top for presentation.
This one’s fancy enough for guests but easy enough for a Tuesday.
8. Mango Salsa Tuna Steak
Ingredients:
- 2 yellowfin tuna steaks (6 oz each, 1 inch thick)
- 1 ripe mango, diced
- 1/4 red bell pepper, diced
- 2 tablespoons red onion, finely chopped
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions:
Step 1: Make the mango salsa first by combining the diced mango, red bell pepper, red onion, jalapeño, lime juice, and cilantro in a bowl.
Season with a pinch of salt and toss gently. Let it sit while you cook the tuna so the flavors can meld together. The longer it sits, the better it tastes.
I make extra salsa because it’s good on everything.
Step 2: Season the tuna steaks with salt and black pepper on both sides.
Keep the seasoning simple since the salsa is bringing all the bright, fresh flavors. Just salt and pepper is perfect here.
Sometimes simple is best.
Step 3: Heat olive oil in a skillet over high heat until shimmering.
Add the tuna steaks and sear for 90 seconds on the first side. Don’t touch them. Let that crust develop. The edges should start turning opaque.
High heat. No moving. Perfect sear.
Step 4: Flip and sear for another 90 seconds on the second side.
The tuna should be beautifully seared on the outside and rare to medium rare in the center. Remove from heat immediately and let rest for a minute.
Tuna cooks fast. Watch it closely.
Step 5: Slice the tuna against the grain or serve whole, then top generously with the mango salsa.
The sweet, spicy, tangy salsa is the perfect contrast to the rich, meaty tuna. Garnish with extra cilantro and lime wedges.
This one screams summer. So fresh and bright.
9. Cajun Blackened Tuna Steak
Ingredients:
- 2 yellowfin tuna steaks (6 oz each, 1 inch thick)
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- 3 tablespoons butter, melted
- 2 tablespoons vegetable oil
Instructions:
Step 1: Mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, and a pinch of salt in a small bowl.
Brush the tuna steaks with the melted butter on all sides, then coat them generously with the spice mixture. Press the spices into the fish so they stick really well.
The butter helps the spices adhere and adds richness.
Step 2: Heat a cast iron skillet or heavy pan over high heat until it’s screaming hot.
This needs to be hotter than your normal searing temperature. You want smoke. That’s what creates the blackened crust. Add the vegetable oil and let it heat until it shimmers.
Open a window. This gets smoky. Worth it though.
Step 3: Carefully place the tuna steaks in the pan.
They should sizzle aggressively. Sear for 2 minutes on the first side without moving them. The spices will char and form a dark, flavorful crust. This is blackening, not burning. There’s a difference.
It’s supposed to look almost burnt. That’s the whole point.
Step 4: Flip and sear for 2 minutes on the second side.
The crust should be dark and crispy. The center should still be pink. If you like it more done, add another 30 seconds per side, but rare to medium rare is ideal for this preparation.
Don’t be scared of the dark crust. That’s pure flavor.
Step 5: Remove from heat and let rest for a minute before slicing.
The Cajun spices are bold and spicy with a nice smoky depth. Serve with a cooling side like coleslaw or a simple salad to balance the heat.
This one has serious flavor. My go to when I want bold.
10. Balsamic Glazed Tuna Steak
Ingredients:
- 2 yellowfin tuna steaks (6 oz each, 1 inch thick)
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish
Instructions:
Step 1: Make the balsamic glaze by combining the balsamic vinegar, honey, soy sauce, and minced garlic in a small saucepan.
Bring to a simmer over medium heat and cook for about 8 to 10 minutes until it reduces by half and thickens enough to coat the back of a spoon. It’ll thicken more as it cools.
This glaze is incredible. I make extra to keep in the fridge.
Step 2: Season the tuna steaks with salt and black pepper while the glaze cools slightly.
Don’t use too much salt since the soy sauce in the glaze adds saltiness. Just a light seasoning is perfect.
Less is more here.
Step 3: Heat olive oil in a skillet over high heat until very hot.
Add the tuna steaks and sear for 90 seconds on the first side. You want a nice golden crust. The high heat is important for that quick sear.
Hot and fast. That’s the method.
Step 4: Flip the steaks and immediately brush the tops with some of the balsamic glaze.
Sear for another 90 seconds, then flip once more for just 10 seconds to caramelize the glaze slightly. The glaze should get sticky and glossy.
This step makes it look bakery perfect.
Step 5: Remove from heat and drizzle with more balsamic glaze.
Let rest for a minute, then slice or serve whole. Garnish with fresh basil leaves. The sweet and tangy balsamic is such a good match for tuna.
Fancy enough for date night. Easy enough for any night.
Final Words
You just leveled up your tuna game. These recipes prove you don’t need culinary school to cook restaurant quality fish at home. Pick one, grab some good tuna, and go for it. Which one are you trying first? Let me know in the comments.
