Culinary Institute of America Recipe
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Seared Tuna with Salsa Verde

In this simple dish, we prefer the fish rare; simply increase the cooking time if you like your fish more well-done. This dish makes an impressive entrée for guests, yet it’s deceptively simple to prepare. Make the salsa verde first, so that the fish is ready to go straight from the pan to the table.
Seared tuna with salsa verde recipe by the CIA - F



Seared Tuna

Serves 6

  • 2 pounds yellowfin tuna
  • Ground cumin, to taste
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons olive oil, divided use

Salsa Verde

  • 1/2 cup tomatillos, finely chopped
  • 1/2 jalapeño, seeded, finely chopped
  • 1/2 cup onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 tablespoon honey
  • Juice of 1/2 lime
  • 1/2 bunch cilantro, rinsed, dried, finely chopped
  • 2 teaspoons parsley, finely chopped


  1. Prep the tuna by cleaning the skin and bloodline from the tuna, if necessary. Slice the tuna into 6 even portions. Season the fish with cumin, salt, and pepper. Refrigerate until needed.
  2. Make the salsa verde by heating 2 tablespoons of the oil in a large sauté pan over medium heat. Cook the tomatillos, jalapeño, and onion until very brown, about 8–10 minutes. Add the garlic and cook briefly. Season to taste with honey, lime, salt, and pepper. Stir in the cilantro and parsley. Reserve until needed.
  3. Heat the remaining oil in a large sauté pan over very high heat until the oil is almost smoking. Gently lay the tuna steaks in the pan and brown on each side for about 1 minute, for rare tuna.
  4. Place the tuna on warm plates and spoon about 1 1/2 tablespoons of the salsa verde on top.

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