Perfectly Seared Tuna Steaks with Bright Lemon-Herb Vinaigrette

1.Prepare the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, lemon juice, parsley, thyme, minced garlic, Dijon mustard, salt, and pepper until well emulsified. Set aside to allow flavors to meld.

2.Prepare the Tuna: Pat the tuna steaks completely dry using paper towels. This is crucial for achieving a good sear. Season both sides generously with coarse sea salt and black pepper.

3.Heat the Sear Pan: Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Add 1 tablespoon of olive oil and let it heat until it is shimmering and just beginning to smoke.

4.Sear the Tuna: Carefully place the seasoned tuna steaks into the hot pan, ensuring they do not touch. Sear for 1.5 to 2 minutes per side for rare (cool, raw center) or 2.5 to 3 minutes per side for medium-rare (warm, pink center). Do not overcook.

5.Rest and Slice: Immediately remove the tuna steaks from the pan and place them on a cutting board. Let them rest for 3 to 5 minutes.

6.Serve: Slice the rested tuna steaks thinly against the grain (about 1/4 inch thick). Arrange the slices on serving plates and generously drizzle the bright lemon-herb vinaigrette over the top of the tuna just before serving.