ahi tuna recipe -seared

Try this delicious ahi tuna recipe - seared to perfection! Quick, healthy, and full of flavor, it's the perfect meal for seafood lovers.

Course Main Course

Cuisine Japanese, Seafood

Keyword Ahi Tuna, Seared Tuna, Tuna Recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings 2 Servings

Calories 280kcal

Author C. Sophie

Fresh Ahi Tuna Steaks – 2 steaks about 6 oz each
Look for sushi-grade ahi tuna at your local market or fishmonger for the best quality. This ensures your tuna is safe for raw or rare preparations and has a clean fresh flavor.
Olive Oil – 1 tablespoon
Olive oil is ideal for searing because it has a high smoke point and a mild flavor that won't overpower the fish. You can also use avocado oil if preferred.
Soy Sauce – 2 tablespoons
Soy sauce adds a rich salty umami flavor that complements the natural sweetness of the tuna. If you prefer a gluten-free version, you can swap this for tamari sauce.
Sesame Seeds – 2 tablespoons for coating
Toasted sesame seeds add a delightful crunch and nutty flavor making them the perfect topping for your tuna. You can use white, black, or a mix of both for visual appeal.
Garlic – 2 cloves minced
Garlic brings a subtle aromatic note that enhances the savory profile of the tuna without overshadowing its delicate taste.
Fresh Lemon Juice – 1 tablespoon
Lemon juice brightens the dish and balances the richness of the tuna. You can also use lime juice if you prefer a slightly different citrus zing.
Fresh Ginger – 1 teaspoon grated
A small amount of fresh ginger adds a refreshing kick and a touch of warmth perfectly complementing the tuna.
Salt and Pepper – to taste
A generous seasoning of salt and freshly ground black pepper will bring out the natural flavors of the tuna. Don’t be shy—season well!

Wasabi or Sriracha – 1 teaspoon for a spicy kick
If you enjoy a little heat wasabi or a drizzle of sriracha can be added on top of your tuna after searing for a vibrant, spicy flavor boost.
Citrus Zest – ½ teaspoon for garnish
A sprinkle of fresh zest from lime or lemon can elevate the dish with a burst of bright fragrant citrus that contrasts beautifully with the richness of the tuna.

Start by patting the tuna steaks dry with a paper towel. This is an important step to ensure that the tuna sears perfectly without steaming.
Once dry, season both sides of the tuna generously with salt and freshly cracked black pepper. You can also sprinkle a little garlic powder for added depth, but remember, we want the natural flavor of the tuna to shine through.

Pour sesame seeds onto a plate or shallow dish. Gently press the tuna steaks into the sesame seeds, covering all sides. This creates a beautiful crust and adds a delightful crunch.
If you prefer a lighter coating, you can skip this step, but trust me—the seeds add a gorgeous texture and extra flavor.

Place a non-stick skillet or cast-iron pan over medium-high heat. Add olive oil and heat it until it’s shimmering but not smoking. You want the oil hot enough to sear the tuna without burning it.

Once the pan is hot, carefully place the tuna steaks in the pan. You should hear a satisfying sizzle—that’s how you know you’re doing it right!
Sear the tuna for 1-2 minutes on each side. You want the outside to form a crisp golden crust while keeping the inside rare or medium-rare. The tuna should still be pink and tender in the center. Be mindful not to overcook—ahi tuna is best when it’s just lightly seared to preserve its moisture and flavor.

Once the tuna has been seared to your liking, remove it from the pan and let it rest for a minute or two. This helps the juices redistribute, ensuring every bite is tender and flavorful.

After resting, slice the tuna against the grain into thin strips. The slices should be about ½ inch thick, allowing you to enjoy the tender, juicy interior with the crispy crust.
Arrange the slices on a plate, drizzle with a bit of fresh lemon juice, and garnish with extra sesame seeds, a few fresh herbs, or a touch of wasabi for some extra zing.

Nutrition Information (Per Serving):