Avocado oil is your best bet for searing tuna.

Yes. Avocado oil has a high smoke point (around 520°F) and a neutral flavor. That’s exactly what you want. Tuna crust happens when the pan is screaming hot, and most oils (olive, butter) will burn before the tuna browns.

Grapeseed or refined coconut oil also work, but avocado is easier to find and handles heat without smoking up your kitchen. Butter will burn. Olive oil will smoke and get bitter. Save those for finishing.

The trick is also patting the tuna dry and letting the oil get shimmering — almost smoking. Then lay it in and don’t move it for 60-90 seconds. That crust forms when the pan stays hot, and the oil doesn’t break down.

Get avocado oil. It’s the right tool.