Print

Perfectly Seared Ahi Tuna Steaks

Four slices of perfectly seared ahi tuna coated in black and white sesame seeds, showing a rare, pink center.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to quickly sear sushi-grade Ahi tuna to achieve a warm, flavorful crust and a cool, raw center.

Ingredients

Scale
  • 2 (6-ounce) sushi-grade Ahi tuna steaks
  • 2 tablespoons sesame oil
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon black and white sesame seeds
  • Pinch of red pepper flakes (optional)

Instructions

  1. In a shallow dish, whisk together the soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes to make the marinade.
  2. Place the tuna steaks in the marinade. Turn to coat both sides. Marinate for 10 minutes, turning once. Do not marinate longer, as the acid will begin to cook the fish.
  3. Remove the tuna from the marinade and pat them very dry with paper towels. Discard the remaining marinade.
  4. In a small bowl, combine the black and white sesame seeds. Press the sides of each tuna steak into the sesame seeds until coated.
  5. Heat the sesame oil in a heavy skillet (cast iron works well) over high heat until the oil is shimmering, almost smoking.
  6. Carefully place the crusted tuna steaks in the hot skillet. Sear for 60 to 90 seconds per side for rare (cool center) or up to 2 minutes per side for medium-rare.
  7. Remove the tuna from the pan immediately. Let the steaks rest on a cutting board for 5 minutes before slicing thinly against the grain.

Notes

  • Use only high-quality, sushi-grade yellowfin or bigeye tuna for this recipe.
  • For an extra layer of flavor, you can substitute tamari for soy sauce if you prefer a gluten-free option.
  • Serve immediately with a side of wasabi or a simple soy dipping sauce.

Nutrition

Find it online: https://juliameal.com/seared-ahi-tuna-recipe/