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My ahi tuna recipe is seasoned and sesame-crusted, then pan-seared until it’s crisp on the outside and buttery soft on the inside. It’s easy, elegant, and ready in just 5 minutes.
★★★★★ REVIEW
“Love, love, love your seared ahi tuna recipe. I was skeptical about the cooking time, but you were right- I’ve never had a fancy appetizer done so quickly.” – Suzanne
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My foolproof seared ahi tuna recipe is for seafood fanatics. Just try to resist the crispy edges and juicy pink middles – I dare you! My recipe came together accidentally when I bought too much tuna to make my tuna carpaccio, so searing the excess was a no-brainer!
I sesame-crust the tuna and quickly sear it in a sizzling hot skillet. Then, I slice it thin and serve it with a simple soy dipping sauce. It’s quick, uses a handful of pantry staples, and tastes a million bucks! It has no fishy flavor and cooks in just five minutes. The best part? You can find ahi tuna at most grocery stores!
If you love elegant tuna recipes, try my grilled tuna steak, tuna tartare, tuna poke bowls, tuna croquettes, and smoked tuna dip next.
Key Ingredients
- Ahi tuna steaks. I recommend buying your tuna from a fishmonger or a Japanese grocery store. The latter labels this cut of fish as sushi-grade tuna.
- Sesame seeds. I like coating the tuna with a blend of black and white sesame seeds. They help the steaks look that much more appetizing and add a nice texture, too.
- Dry spices. I use dried chili flakes, salt, and pepper.
- Oil. For searing.
How to make seared ahi tuna
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Pat the tuna steaks dry.
Step 2- Season them with the dry spices. Next, press the sesame seeds into the flesh.
Step 3- Sear the steaks for 90 seconds per side in an oiled skillet.
Step 4- Rest for 5 minutes before slicing thinly.
Arman’s recipe tips
- Room temperature steaks. You want to give the tuna steaks time to come down to room temperature before searing. You can do this by letting them rest on the kitchen counter for 20 to 30 minutes.
- Use frozen tuna. Let’s be real. Frozen ahi tuna fillets are so much cheaper than the fresh kind. I tested this recipe both ways and found very little difference in both flavor and texture (I used Trader Joe’s frozen ahi tuna steaks). Just remember to thaw the fish first.
- Sear in a HOT pan. You’ll know the pan is hot enough for searing when you see small wisps of smoke coming up from the oil.
- Don’t overcook. Searing for 1 minute to 90 seconds per side is plenty of time! This yields crispy on the outside and pink on the inside steaks every time.
If you tried this Ahi Tuna Recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Ahi Tuna Recipe
Video
Ingredients
- 10 1/2 ounces ahi tuna steak approx. 2 steaks
- 1 teaspoon red pepper flakes optional
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons sesame seeds
- 2 teaspoons oil
Instructions
- Pat dry the tuna steaks with a paper towel on all sides.
- Combine the red pepper flakes, salt, and pepper, and sprinkle all sides of the tuna with it. Cover the steaks with sesame seeds and press them into the flesh.
- Heat a skillet over medium-high heat until very hot. Add the oil and heat it up. Place the tuna steaks and sear them for 90 seconds per side, or until the sesame seeds start browning.
- Remove the tuna steaks from the heat, place them on a cutting board, and slice them thinly.
- Serve with dark soy sauce and a sprinkling of scallions.
Notes
Nutrition
Frequently asked questions
There is always a risk when eating raw fish. However, you reduce your risk when you make this recipe with sashimi or sushi-grade ahi tuna. This essentially means that a fishmonger has deemed the fish safe to eat raw.
You can, but you’d be better off using a cheaper cut of tuna, like yellowfin tuna steaks. Ahi tuna is designed to be enjoyed rare.
Originally published December 2023, updated and republished May 2025
Easy to make and delicious
I didn’t use salt as I’m watching my intake but it turned out delicious ty
Thanks for the feedback, Cindy!