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Seared Tuna With Rosemary Oil

Pan Seared Tuna with Rosemary Oil Recipe

  • Total Time: 20 mins
  • Yield: 4 1x


  • 1 cup extra virgin olive oil plus 1 tablespoon for cooking the tuna
  • 1/4 cup chopped fresh rosemary plus 1 or two sprigs for garnish
  • 2 teaspoons crushed hot red pepper
  • 1 garlic clove
  • 11/2 pounds tuna loin
  • salt and freshly ground black pepper to taste


  1. At least one day in advance, prepare the rosemary oil by combining 1 cup olive oil, rosemary, crushed red pepper, garlic and salt to taste. Cover tightly and let stand overnight. Strain the oil through a fine mesh sieve into a clean jar, and seal until ready to use.
  2. Cut the tuna loin into four even pieces, and season with salt & pepper.
  3. Heat the tablespoon of olive oil in a large skillet over medium-high heat. Add the pieces of tuna to the pan and sear on all sides, about 1 minute per side, for medium-rare.
  4. Using a sharp knife cut the tuna into 1/4 slices. Arrange on serving plates and drizzle with the rosemary oil. Chop up the remaining sprigs of rosemary, sprinkle on top for garnish, and serve.
  • Prep Time: 15 mins
  • Cook Time: 5 mins