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Perfectly Seared Ahi Tuna Steaks

Five slices of sesame crusted Seared Ahi Tuna showing a bright red, rare center on a white plate.
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Learn how to sear sushi-grade ahi tuna quickly for a delicious, healthy meal with a crisp exterior and rare center.

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
  • 1/2 teaspoon black pepper
  • 1/4 cup sesame seeds (mixed black and white, optional)

Instructions

  1. Pat the tuna steaks completely dry using paper towels. This step is important for a good sear.
  2. In a small bowl, whisk together the sesame oil, soy sauce, ginger, garlic, and pepper. Brush this mixture evenly over all sides of the tuna steaks.
  3. If using, spread the sesame seeds on a plate and press each side of the tuna steaks into the seeds to coat them lightly.
  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, but the pan should be nearly smoking hot before adding the fish.
  5. Carefully place the tuna steaks in the hot skillet. Sear for 60 to 90 seconds per side for rare, or up to 2 minutes per side for medium-rare. Do not move the tuna while it is searing.
  6. 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

  • For best results, use yellowfin or bigeye tuna that is truly sushi grade.
  • If you prefer a stronger crust, use a mix of black and white sesame seeds.
  • Serve immediately with soy sauce, wasabi, or a light vinaigrette.

Nutrition

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