Perfectly Seared Ahi Tuna Steaks
Learn how to quickly sear sushi grade tuna for a delicious, healthy dinner with an Asian flavor profile.
- Prep Time: 10 min
- Cook Time: 3 min
- Total Time: 18 min
- Yield: 2 servings 1x
- Category: Dinner
- Method: Pan-Searing
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Scale
- 2 (6 ounce) sushi grade tuna steaks (yellowfin or bigeye)
- 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 tablespoon sesame seeds (for coating)
Instructions
- Pat the tuna steaks completely dry using paper towels. This step is key for a good sear.
- 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.
- Place the sesame seeds on a shallow plate. Press each side of the tuna steaks into the seeds to coat them lightly.
- Heat a heavy-bottomed skillet (cast iron works well) over high heat until it is very hot. You should see a slight wisp of smoke.
- Carefully place the coated tuna steaks into the hot, dry skillet. Sear for 60 to 90 seconds per side for rare to medium-rare. Do not move the fish while searing.
- Remove the tuna from the skillet immediately. Let the steaks rest on a cutting board for 5 minutes before slicing thinly against the grain.
Notes
- For a dipping sauce, mix 2 tablespoons soy sauce, 1 teaspoon rice vinegar, and a pinch of red pepper flakes.
- If you prefer a slightly more cooked center, increase the searing time to 2 minutes per side.
- Use only high-quality, sushi grade tuna for this quick seafood recipe.
Nutrition
- Serving Size: 1 steak
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 32
- Cholesterol: 75