Garlic Herb Crusted Tuna Steaks

This recipe is all about contrast — a crisp, golden herb crust on the outside, and tender, juicy tuna on the inside. It’s quick, elegant, and full of flavor, making it perfect for a weeknight dinner that still feels a little special.

The garlic and herb mixture comes together in minutes, and with a quick sear in a hot pan, the crust locks in all the moisture. It’s a satisfying main dish on its own, but you can easily pair it with a side of roasted vegetables, a light salad, or even some lemony rice.

Letting the tuna rest at room temperature before cooking helps it sear evenly and stay tender — a small step that makes a big difference.

Garlic herb crusted tuna steaks, golden and crispy on the outside with a juicy interior

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)

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.