Seared Tuna Steak: Timing and Food Safety

Seared tuna is cooked quickly and served rare or medium-rare, which makes the choice of fish and the food-safety rules matter more than the recipe. This page summarises the timing from Tasting Table and the safety guidance from the US FDA. We have not cooked it.

Timing

Tasting Table says the tuna should be sashimi- or sushi-grade. Season it simply with salt, pepper or sesame seeds, or marinate it in teriyaki, olive oil with jalapeños, or soy sauce with wasabi. Heat a pan over high heat and coat the tuna in oil.

• First side: sear for 45 seconds, then cook 90 seconds more on medium heat.
• Second side: about 2 minutes for rare, or about 3 minutes for medium-rare.
• Totals: roughly 4 minutes 15 seconds for rare and 5 minutes 15 seconds for medium-rare.
• Slice and finish with toasted sesame seeds or soy sauce.

The article warns that overcooking makes ahi tuna dry and bland. It does not give a steak thickness or a core temperature, so timings will vary with the cut and the stove.

What the FDA says about raw and undercooked fish

• Most seafood should be cooked to an internal temperature of 145°F (63°C). A rare-centred tuna steak is therefore a deliberate departure from that guidance.
• Eating previously frozen fish reduces parasite risk, but freezing does not kill all harmful germs, so cooking is the safest option.
• Pregnant women, children, older adults and people with weakened immune systems should avoid raw or undercooked seafood.
• When buying, fresh tuna should have red flesh and the fish should smell mild. The FDA adds that colour alone does not show freshness.
• The FDA advises avoiding high-mercury fish such as bigeye tuna during pregnancy and for young children.

Sources

• Tasting Table: How Long Does It Take To Properly Sear Tuna?
• US FDA: Selecting and Serving Fresh and Frozen Seafood Safely