30 seconds per side for rare, 90 seconds for medium

Rare: 30–45 seconds per side. Medium-rare: 1 minute per side. Medium: 1.5 to 2 minutes per side.

Those times assume a 1-inch thick steak and a screaming hot pan (cast iron or stainless, well-oiled). Tuna cooks fast—you’re mostly searing the outside and warming the inside. For rare, you want the center still cool and translucent. At 30 seconds per side, you’ll get a crisp crust and a raw middle. Go 45 seconds if you want a slightly thicker sear.

Medium-rare is the sweet spot for most people. One minute per side gives you a warm, pink center that’s still tender. Past that, you’re heading into medium: 90 seconds per side will cook about a third of the way through. Two minutes and it’s closer to well-done, which is fine if you like canned tuna texture, but I wouldn’t.

The real key is dry the fish first. Pat it with paper towels, salt generously, and let it sit for 5 minutes. Wet tuna steams rather than sears, and steam is the enemy of a good crust.

If the steak is thinner (like ¾ inch), knock 10 seconds off each side. Thicker (1.5 inches), add 15–20 seconds. And let it rest for two minutes before slicing—the carryover heat will finish the job.

**You can always cook it a little more,