Pan-Seared Albacore Tuna Loin


  • 1 lb albacore tuna loin
  • 2 Tbsp vegetable oil

For the rub/crust:

  • 1/2 Tbsp paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried leaf oregano
  • 1 teaspoon dried thyme
  • A heavy-bottomed pan big enough to cook your whole loin


  1. Pat your loin dry so that your crust will adhere.
  2. Rub with a bit of olive oil then eason with sea salt,then roll in your crust rub.
  3. Heat your pan for 4 minutes, then add oil.
  4. When it shimmers, lay your loin on the pain and LEAVE IT ALONE for 1 minute per side. 2 if you want it less rare. Your crust will get dark and crispy, this is good.
  5. Turn and repeat so the outside is uniformly cooked.
  6. Remove and slice crosswise into 1/3″ slices with a very sharp (serrated works well) knife.

From Sea Forager.