Seared Tuna or Wahoo Steaks (Cooked Through)
Drawn from a named source but not independently confirmed. Double-check before relying on it.
Ingredients and steps reflect general, widely-known culinary technique and have not been individually fact-checked against an official source — same sourcing bar as this site's bait.ts/rigs.ts. The specific food-safety numbers in safeHandlingNotes (145°F safe minimum internal temperature) were checked against FoodSafety.gov, though a direct WebFetch of that exact page returned a 403 on repeated attempts as of 2026-08-08 — the number is corroborated consistently across multiple independent secondary sources describing the same stable FDA guidance. Re-checked in the Phase Next verification pass (2026-08-13): FoodSafety.gov still returns 403 to automated fetches (same corroboration basis as before, not a new gap), the suitableSpeciesIds -> species.ts foodUseStatus restriction was independently re-verified with zero violations across all 12 recipes, and the recipe detail page's per-species AdvisoryNotice/mercury-caution wiring was confirmed to render correctly.
Suitable for: Yellowfin Tuna, Wahoo, Mahi-Mahi (Dolphinfish)
Data not yet verified.
This site hasn't checked for a fish-consumption advisory covering Yellowfin Tuna, Wahoo, Mahi-Mahi (Dolphinfish) yet. That is not the same as confirmed safe — check current official guidance before eating your catch.
Ingredients
- 4 tuna, wahoo, or mahi-mahi steaks (about 1 inch thick)
- 2 tbsp olive oil
- Salt and pepper, or a simple soy-ginger marinade
- Sesame seeds (optional, for serving)
Steps
- Pat steaks dry and season with salt and pepper (or marinate briefly in soy sauce, ginger, and a little sesame oil).
- Heat oil in a heavy skillet over medium-high heat until shimmering.
- Sear steaks a few minutes per side, checking with a food thermometer at the thickest point, until the center reaches 145°F throughout.
- Rest a minute before slicing.
Substitutions & notes
- This recipe is deliberately written for a fully-cooked steak rather than the rare-seared preparation tuna is often served as at restaurants. Rare/raw preparation of tuna carries a real parasite risk that commercial sushi-grade supply chains manage through specific commercial freezing regimes (time/temperature combinations) this project can't verify for a recreationally caught, home-kept fish — cook it through instead, or consult FDA guidance on parasite destruction directly if you're set on a rare preparation and know what you're doing.
Safe handling: Refrigerate or ice your catch within 2 hours of catching it (within 1 hour if it's above 90°F outside) — bacteria multiply fastest in the window between catch and cooking. Cook to a safe minimum internal temperature of 145°F (63°C), or until the flesh is opaque and separates easily with a fork, per FDA/FoodSafety.gov guidance. Use separate cutting boards and utensils for raw fish and other foods to avoid cross-contamination. See the substitutions note above on why this recipe doesn't recommend a rare sear, which is the most common way this fish is prepared elsewhere.
Allergy notice: Fish is one of the FDA's nine major food allergens (FALCPA / FASTER Act) — check with anyone you're serving before making this. This project hasn't checked every ingredient below against other common allergies (dairy, gluten, shellfish in a shared kitchen, etc.) — read the ingredient list yourself if cooking for someone with a dietary restriction. Also contains soy and sesame if using the marinade option.