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Perfectly Seared Ahi Tuna Steaks

Slices of perfectly cooked Seared Ahi Tuna, crusted with black and white sesame seeds, arranged on a white platter.
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Learn how to sear sushi grade yellowfin tuna perfectly every time for a quick, healthy, and gourmet seafood dinner.

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 preferred)

Instructions

  1. Pat the ahi 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 minced garlic. Brush this mixture evenly over all sides of the tuna steaks.
  3. Place the mixed 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, almost smoking. Do not add oil to the pan yet.
  5. Carefully place the coated tuna steaks into the hot, dry skillet. Sear for 60 to 90 seconds per side for rare to medium-rare. Adjust time based on your preference for doneness.
  6. Remove the tuna from the pan immediately. Let the steaks rest on a cutting board for 5 minutes before slicing.
  7. Slice the tuna against the grain into 1/4-inch thick pieces. Serve right away.

Notes

  • For an extra layer of flavor, Ethan suggests adding a tiny pinch of cinnamon to the marinade; it really brings out the richness of the tuna.
  • If you want a crispier crust, make sure your skillet is screaming hot before the tuna touches the pan.
  • For serving, Maya recommends a simple dipping sauce made from rice vinegar and a drop of sriracha.

Nutrition

Find it online: https://tastytipster.com/seared-ahi-tuna-recipe-sushi-grade/