Lemon-Pepper Tuna

These lemon pepper tuna steaks go from pan to plate in about 10 minutes. A hard sear on both sides in a hot skillet gives you a golden-brown crust while keeping the center just slightly pink, which is how fresh tuna is meant to be eaten.

The pan sauce comes together in the same skillet while the tuna rests. Chicken broth and lemon juice deglaze the pan and pick up all those flavorful browned bits. Dijon mustard and chopped chives get swirled in off the heat so the mustard stays sharp and the chives keep their color. It’s a bright, tangy sauce that takes 30 seconds to make.

Coarsely ground black pepper does more work here than you’d expect. The large cracked pieces add bursts of heat and a rough texture against the smooth, meaty tuna.

Pro Tips

• Get the skillet properly hot before adding the tuna. A cold pan steams the fish instead of searing it, and you lose that crust.
• Cook about 4 minutes per side for ¾-inch thick steaks to keep a pink center. Adjust up or down based on thickness.
• Swirl the mustard into the sauce off the heat. Boiling Dijon kills its sharpness.
• Serve immediately. Tuna continues to cook from residual heat and goes from pink to gray fast.

Variations

• Crust the tuna in sesame seeds before searing for an Asian-inspired version.
• Replace Dijon with whole-grain mustard for a more rustic, textured sauce.
• Add a splash of white wine to the pan sauce alongside the broth for more depth.