Spain on a Fork > All Recipes > Main Dishes > Pan-Seared Tuna Steaks with Spanish Olives & Herbs
All Recipes, Main Dishes / July 10, 2018

Pan-Seared Tuna Steaks with Spanish Olives & Herbs

– Pan-Seared Tuna Steaks with Spanish Olives & Herbs –

These Pan-Seared Tuna Steaks with Spanish Olives & Herbs have an incredible Mediterranean flavor and the entire dish is done in under 30 minutes. This recipe features perfectly seared tuna steaks with Spanish olives and a selection of fresh and dried herbs, which makes for an impressive dish. Pair these tuna steaks with a Goat Cheese & Spinach Salad for an easy, tasty and healthy meal. As we all know tuna is loaded with protein, offer´s a good dose of omega-3s and is low in calories, plus it´s naturally gluten-free. I used frozen yellow fin tuna steaks to make this recipe, just because finding fresh tuna steaks can be difficult, I just thawed them out before cooking. The good thing about buying frozen is that you save big bucks, but if you can find fresh tuna steaks, even better.

– How to Perfectly Sear Tuna Steaks –

The tuna steaks I used where 1/2 inch thick, so to perfectly sear them I used a non-stick frying pan, heated it with a medium-high heat and added 2 tablespoons of extra virgin Spanish olive oil. The perfect sear on this thickness was 2 minutes per side, if your tuna steaks are thicker go a bit longer. Some people like their tuna steaks to be medium-rare, but I always shoot for a medium cook. The perfect sear includes a crust on the outside, but the inside is perfectly moist and soft. Watch the video below on How to Make Pan-Seared Tuna Steaks with Spanish Olives & Herbs or check out the recipe card below, which you can print. Salud!

Equipment I Used to Make this Recipe:
Non-stick Frying Pan
Chef´s Knife
Wood Cutting Board

Watch the Video Below on How to Make Pan-Seared Tuna Steaks with Spanish Olives & Herbs

Pan-Seared Tuna Steaks with Spanish Olives & Herbs

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -2 tbsp extra virgin Spanish olive oil
  • -2 tuna steaks
  • -2 cloves garlic
  • -1 small onion
  • -1/2 tsp dried thyme
  • -1 sprig fresh rosemary
  • -1/2 cup white wine
  • -1/2 cup green Spanish olives
  • -1 lemon
  • -fresh parsley
  • -sea salt
  • -black pepper


  1. Drizzle a kiss of extra virgin Spanish olive oil and some fresh lemon juice on 2 tuna steaks and rub it all over the steaks, then season with sea salt and freshly cracked black pepper on both sides, thinly slice 2 cloves of garlic, finely dice 1 small onion and reserve 1/2 a cup of green Spanish olives that have been gently cracked open
  2. Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the olive oil add the tuna steaks into the pan and sear for 2 minutes per side, after a total cooking time of 4 minutes remove the tuna steaks from the pan and set aside
  3. Using the same pan with the same heat add the sliced garlic and diced onions and mix with the oil, make sure to scrape everything that was left over from the tuna, about 1 minute later season with sea salt, freshly cracked black pepper and 1/2 teaspoon of dried thyme and mix everything together, then add 1/2 cup of white wine and a sprig of fresh rosemary, 2 minutes after adding the wine and it has reduced in half add the tuna steaks back into the pan along with the 1/2 cup of Spanish olives and lower the fire to a low heat, simmer between 4 to 5 minutes
  4. Serve directly from the pan, garnish with fresh lemon slices and freshly chopped parsley
  5. Enjoy!

Recipe Notes

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    What kind of olives are these with a green pimento ?? Can’t find them I’m using Calvestrano instead. I have Garlic Stuffed, Pimento Stuffed, Jalapeno Stuffed. Just can’t find the ones that you are using. I there a special name for them..
    Dish looks delicious! Trying tonight!

    25 . Oct . 2022
    • Spain on a Fork

      The olives I used are pimento stuffed green olives 🙂 Much love

      26 . Oct . 2022

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