1. Placing your bluefin tuna on a counter, take out the loin, carefully separating the meat from the bone of the tuna from it’s spine with a kitchen knife (this is mostly applicable if you purchased a large tuna). Remove some of the bloodlines as this could get really bitter if cooked. Then wash and pat dry tuna with some paper towels.
2. In a large bowl, add the juices, olive oil, and other spices together and mix thoroughly. Sprinkle tuna steaks with a generous amount of salt and pepper, then properly coat your tuna steaks in the marinated mix and cover up in the refrigerator for half an hour.
3. Adding the remaining extra-virgin olive oil, ensure your non-stick pan or cast-iron skillet is very hot before searing and once the pan begins to shimmer, take out your tuna steaks from the refrigerator and place in the simmering pan. Sear fish for 40 to 50 seconds on each side of the fillets, adding some of that unsalted butter (optional), flip over and cook for 15 seconds more or to desired readiness.
4. Allow it to rest for a few minutes before serving. Also remember that the center of your tuna should be raw just like sushi and the outside crispy and firm because any meat or fish that comes off the grill/oven might begin to dry out and become tough, so do well to drizzle some olive oil or soy sauce once you’re ready to serve it.
5. Serve as desired with some tomato salad, rice and green beans topped with lemon wedges on the sides.

This bluefin tuna recipe is one that’ll leave you with an amazing mouth-watering result but only when the steps and guidelines are followed closely. For more insightful and wonderfully tasty tuna recipes, we recommend you see more great food recipes.