Turn to these seared ahi tuna steaks when you want to bring the fine dining experience into your own kitchen. It’s an incredibly impressive, yet easy recipe that’s ready in just 10 minutes!
This ahi tuna recipe is for seafood fanatics. Just try to resist the crispy edges and juicy pink middles – I dare you!
This 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-crusted the tuna and quickly seared them in a sizzling hot skillet, then sliced thin and served with a simple soy dipping sauce. It was quick, used a handful of pantry staples, and tasted a million bucks!
Table of Contents
- Easy to find. Contrary to popular belief, ahi tuna is now available at many mainstream grocery stores and almost every fishmonger.
- No fishy flavor. Their incredible meaty flavor makes these tuna steaks taste closer to a classic ribeye steak than a piece of fish. It’s one of the reasons why my family LOVE this dish.
- Ready to eat in 10 minutes. Like fried octopus or a seafood soup, from seasoning to searing to slicing, these steaks are on the table within 10 minutes!
The beauty of ahi tuna is that is needs very little to make it shine. Besides some spices and the oil to fry it, there isn’t anything else needed. Here is what you’ll need:
- 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. Dried chili flakes, salt, and pepper are used to season the steaks.
- Oil. For searing.
Printable recipe below with measurements.
How to sear ahi tuna steaks
Quick and easy is the name of the game here. All you need is 10 minutes to put this impressive meal together:
Step 1- Season the tuna: Pat the tuna steaks dry and season them with the dry spices. Next, press the sesame seeds into the flesh.
Step 2- Sear: Heat the oil in a cast iron skillet until very hot. Sear the steaks for 90 seconds per side.
Step 3- Slice and serve: Transfer to a cutting board and let the steaks rest for 5 minutes before slicing thinly. Serve and enjoy!
Recipe tips and variations
- 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.
- Add a marinade. If I want to change up the flavor for a family dinner, I sometimes douse the steaks in a fun Asian sauce, like katsu sauce or eel sauce. A little goes a long way and the pairing is fantastic.
To store: If you end up with leftover slices, store them in a shallow airtight container in the fridge for up to 1 day.
To reheat: You can reheat the leftovers quickly in a skillet on the stove or enjoy them cold.
Frequently asked questions
Ahi tuna steaks are cut from either yellowfin tuna or bigeye tuna. They’re super tender and taste closer to a traditional beef steak than a piece of fish. It’s milder tasting and better for you than bluefin tuna.
Whisk a quick dipping sauce together to serve with the slices. I like dipping them in a mix of dark soy sauce, sesame oil, and rice vinegar. Go ahead and use the slices as part of a well-balanced meat if you want. Lay the slices over a bed of greens with sliced avocado, lemon juice, and cauliflower to make an epic ahi tuna salad. For something a little more substantial, serve them on top of a rice bowl or poke bowl.
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.
More restaurant-quality seafood recipes
- Branzino– Elegant and very quick to make.
- Linguini with Clam Sauce– Works as an easy weeknight dinner or something for date night!
- Blackened Shrimp– Quick, flavorful, and easy to pair with tons of other foods.
- Salmon Wellington– I make this for special occasions!
- Seafood Boil– A summertime staple in my household.
- Tuna Croquettes– Easy, affordable, and seriously delicious.
Seared Ahi Tuna Recipe
- 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
- 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.
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