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Perfectly Seared Ahi Tuna Steaks

Slices of perfectly Seared Ahi Tuna with a dark, crunchy sesame and pepper crust, showing a rare red center.
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Learn how to sear sushi-grade Ahi tuna quickly for a delicious, healthy meal with an Asian-inspired crust.

Ingredients

Scale
  • 2 (6-ounce) sushi-grade Ahi tuna steaks
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup black and white sesame seeds (for coating)
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Pat the tuna steaks completely dry using paper towels. This step is key for a good sear.
  2. In a small bowl, whisk together the sesame oil, soy sauce, ginger, and garlic. Brush this mixture evenly over all sides of the tuna steaks.
  3. Place the sesame seeds on a shallow plate. Press each side of the tuna steaks into the seeds until they are fully coated.
  4. Heat a heavy-bottomed skillet, such as cast iron, over high heat until it is very hot. Add a small amount of high-heat cooking oil if your pan is not non-stick.
  5. Carefully place the coated tuna steaks in the hot skillet. Sear for 60 to 90 seconds per side for rare/medium-rare (the center should remain cool and red). Adjust time slightly for your preference.
  6. Remove the tuna from the pan immediately. Let the steaks rest on a cutting board for 5 minutes before slicing.
  7. Season lightly with salt and pepper after resting. Slice against the grain into 1/4-inch thick pieces.

Notes

  • For an extra kick, mix a dash of sriracha into the oil and soy sauce marinade.
  • Use only sushi-grade or sashimi-grade tuna for this recipe, as it is eaten nearly raw.
  • If you prefer a slightly more cooked center, sear for 2 minutes per side.

Nutrition

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