Seared Tuna

author: Helen Rennie source:


  • Grilling Glaze

  • Rennien Salmorejo


  • Thick tuna steaks (1.25 - 2 inches thick)

  • Salt

  • Grilling glaze (you’ll only need a little)

  • neutral oil for the pan (like canola)

  • chives (for garnish)


  • {“Option 1\”=>”Salt ahead (for more even seasoning) - Sprinkle tuna with salt and refrigerate for 2-24 hours. Dry very thoroughly on paper towels and cover in a very thin coating of the grilling glaze.”}

  • {“Option 2\”=>”Salt right before sear (no need to plan ahead) - Only start this process when your pan is heating up so that the salt doesn’t draw the moisture out of the fish. Dry the fish thoroughly on paper towels, sprinkle with salt and cover in a very thin coating of the grilling glaze.”}

  • Preheat a non-stick, cast iron, or carbon steel pan over high heat. For a non-stick pan, add a drizzle of oil as soon as the pan is on the heat. For cast iron and carbon steel, wait for them to get hot before adding the oil.

  • Sear the tuna for 1 minute per side. Turn off the heat and stand it up on the short sides for a few seconds (just until they turn gray). Remove to a plate.

  • Do not rest it. Slice across the grain.

  • Serve with salmorejo, garnish with a sprinkle of chives

↓ This is a component-based recipe. ↓

Grilling Glaze


  • 1 garlic clove grated on a microplane zester

  • 1 tsp Dijon mustard

  • 1 tsp soy sauce

  • 1 tsp pomegranate molasses (or 1/2 tsp balsamic vinegar + 1/2 tsp honey or maple syrup)

  • 1.5 Tbsp oil (like canola)

  • 1 tsp za’atar (optional)


  • In a small bowl mix the garlic, mustard, soy sauce, and molasses with a fork or a whisk.

  • Slowly add the oil, whisking constantly. Add za’atar if using.

  • Can be made ahead and refrigerated. Mix well before using.

Rennien Salmorejo


  • 200g tomatoes (ideally compari)

  • 4-8 garlic cloves, peeled, halved, green stem removed

  • 1/3 cup olive oil or as needed

  • 1/4 cup (35g) pine nuts

  • 1/4 tsp sugar

  • 2 tsp vinegar (I use balsamic)

  • Salt to taste


  • Cut the tomatoes in half and grate on the large holes of a box grater until you just have the skin left. Squeeze the juice out of the skins and discard the skins. Alternatively, make an x in the skin of each tomato with a sharp knife. Put them into a small pot of boiling water for 10 seconds. Remove and cool for 5 minutes. The skin should slip right off. If your tomatoes are big, cut them into chunks.

  • Put the garlic into a small skillet. Add the olive oil to the depth of 2 mm (about 1/4 cup). Cook on low until the garlic is golden, about 15 min. Flip and cook until completely soft when smashed with a fork, 5-10 min. Add to the tomatoes.

  • Add the pine nuts to the skillet and cook on medium stirring occasionally until golden brown. Add to the tomatoes with all the oil. Put the tomatoes, garlic, pinenuts, an extra 2 Tbsp of oil, sugar, vinegar, and salt into a blender and puree until silky smooth.

  • Taste and adjust for salt, sugar, and vinegar. Will keep in the fridge for a few days.