Seared Ahi Tuna - For the Carnivore Diet
This seared ahi tuna keeps things strictly carnivore: quality tuna, hot fat, and salt. A quick hard sear locks in moisture while leaving the center silky and tender. It’s a high-protein, clean meal that’s fast enough for weeknights and elegant enough for company.
Choose sushi-grade, 1-inch-thick steaks for the best texture. Patting the fish very dry and salting just before it hits the pan are the keys to a great crust without overcooking. Beef tallow handles high heat beautifully and adds a subtle richness that pairs well with tuna.
Get your skillet ripping hot before the fish touches the pan. You’re aiming for about 45 to 60 seconds per side to develop color while keeping the interior rosy. Briefly kiss the edges to eliminate any raw exterior sheen, then rest and slice. A small pat of butter or bone marrow butter on top boosts fat if you want a more satiating plate.
Serve the tuna in thick slices with the hot pan fat spooned over. It’s excellent on its own or alongside eggs for a bigger meal. Leftovers keep well for a day—enjoy them chilled or just warmed through to avoid overcooking.
Ingredients
- 2 ahi tuna steaks, 6–8 oz each, about 1 inch thick (sushi-grade preferred)
- 1 tablespoon beef tallow or ghee
- 1 to 1.5 teaspoons coarse salt, divided
- Optional: 1 tablespoon butter or bone marrow butter to finish
Instructions
- Pat the tuna very dry on all sides with paper towels. Salt evenly on all surfaces just before searing.
- Preheat a heavy skillet (cast iron or stainless) over high heat until it’s just starting to smoke.
- Add the tallow and swirl to coat the pan.
- Lay the tuna in the skillet. Sear for 45–60 seconds without moving, until the bottom edge turns opaque about 1/8 inch up.
- Flip and sear the second side for another 45–60 seconds. Spoon hot fat over the top as it sears.
- Use tongs to briefly sear the long edges, 10–15 seconds per edge, until no raw exterior remains.
- Transfer to a board and rest 2 minutes. Slice thickly across the grain or serve whole. Spoon pan fat over and finish with a pinch of salt and optional butter or bone marrow butter.