Garlic Herb Crusted Tuna Steaks

This herb-crusted tuna is one of those dishes I make when I want something quick but still nicely put together. It cooks in minutes, doesn’t need much prep, and feels light yet satisfying at the same time.

The garlic and herb coating comes together quickly and forms a golden crust as soon as it hits a hot pan. Inside, the tuna stays tender and juicy, which is exactly how I like it. I usually serve it with whatever makes sense that day, roasted vegetables, a simple salad, or some lemony rice.

Taking the tuna out of the fridge a little ahead of time helps it cook more evenly and keeps the texture just right. It’s a small habit I’ve picked up over time, and one that really pays off in the end.

Ingredients

• 2 tuna steaks (about 150–200g each)

• 1 tablespoon olive oil

• 1 garlic clove, grated

• 1 tablespoon chopped parsley

• 1 teaspoon dried oregano

• Salt

• Black pepper

• 1–2 tablespoons breadcrumbs

• Lemon wedges, to serve (optional)

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Instructions

Pat the tuna steaks dry and season both sides with salt and pepper.

Let them sit at room temperature for 15–20 minutes.

Meanwhile, in a small bowl, mix together the grated garlic, chopped parsley, oregano, and olive oil. Stir in the breadcrumbs.

Press this mixture evenly onto both sides of the tuna steaks.

Heat a nonstick or cast iron pan over medium-high heat. Add a splash of olive oil.

Sear the tuna steaks for 1.5–2 minutes per side for medium-rare, or longer if you prefer them more well done.

Let rest for a couple of minutes before serving.

Add a squeeze of lemon juice if you like.