Sear tuna steaks fast and leave the middle rare.

Sear them hard and fast, pull them while the center is still cool. That’s the whole trick.

Tuna dries out because people cook it like chicken breast. Don’t. Tuna is more like a good steak — it should still be pink (or even red) in the middle. Overcooking turns it into dry, flaky cat food. The moment the outside gets a nice crust (1–2 minutes per side), it’s done. Rest it for a minute, slice against the grain, and eat.

Key details: pat the steak dry before it hits the pan, use a high-smoke-point oil (avocado or grapeseed), and get the pan screaming hot. Don’t crowd the pan. Don’t move the steak around — let it sit to develop that crust.

Tuna isn’t chicken. Treat it like steak and you’ll be fine.