Seared Ahi Tuna Steaks

These Seared Ahi Tuna Steaks with sesame seed crust are so simple, yet so good. Start to finish, they only take about 10 minutes. I like them with a side of white rice and some wasabi for a quick sushi-inspired dinner.

Ahi Tuna

Tuna steaks are always one of my go-to picks for a special dinner that takes next to no effort. Noah is always happy to eat them, because they remind him of sushi, his favorite food. Yeah, I know, odd for an 8 year old!

“Ahi” is a commercial and culinary term that refers to either yellowfin tuna (Thunnus albacares) or bigeye tuna (Thunnus obesus). It’s not as premiere as the prized bluefin tuna, but it’s not nearly as expensive either.

Ingredient Notes

You can find exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:

• Ahi tuna steaks – Look for thick, firm tuna steaks with a vibrant color and a fresh, clean smell. I prefer steaks about 1 inch thick, which gives you enough time to develop a nice sesame crust while keeping the center rare.
• Soy sauce – I use regular soy sauce, but low-sodium works well too.
• Sesame oil – I like using toasted sesame oil for its rich, nutty aroma. A little goes a long way, and it complements the sesame crust beautifully.
• Honey – Just a little honey balances the saltiness of the soy sauce and helps the sesame seeds adhere to the tuna.
• Sesame seeds – I love using a mixture of black and white sesame seeds. You can use all white or all black sesame seeds if that’s what you have.
• Cooking oil – Choose an oil with a high smoke point, since the skillet needs to be quite hot to sear the tuna quickly. I use canola, but vegetable, or peanut oil also work well.

How to Make Sesame Seared Ahi Tuna

Prep the tuna: First, whisk together the soy sauce, sesame oil and honey in a small bowl. Brush it all over both sides of the tuna. This steps adds a little flavor and helps the sesame seeds stick.

Then, mix together the two types of sesame seeds on a plate and gently press the tuna into the seeds on all sides, until well coated.

Sear the steaks: When ready to cook, get your skillet extremely hot. I like the sprinkle some drops of water on the skillet to make sure they immediately sizzle and evaporate. Then, add 2 tablespoons of oil and swirl it all around the skillet.

Add the tuna steaks and let them sear for just about one minute. Flip them over and cook for about another minute, then immediately remove them from the hot pan.

This quick pan searing gives you a toasted sesame crust while keeping the center beautifully rare.

Rest and slice: Allow the tuna steaks to rest for 2-3 minutes, then slice them against the grain into approximately ¼-inch thick slices.

Recipes Notes and Tips

• Choose thick tuna steaks. I prefer steaks that are about 1 inch thick. They give you enough time to develop a nice sesame crust without overcooking. Thinner steaks cook through very quickly, so you’ll need to reduce the searing time.
• Buy good-quality tuna. Since this recipe is traditionally served rare in the center, the quality and handling of the fish are especially important. Buy from a reputable seafood supplier. Even tuna sold as sushi-grade isn’t guaranteed to be safe to eat raw or undercooked.
• Get the skillet nice and hot. I use cast iron for this recipe because it holds heat so well. I like the sprinkle some drops of water on the skillet after heating to make sure they immediately sizzle and evaporate.
• Watch the cooking time carefully. Ahi tuna cooks incredibly fast. For steaks about 1 inch thick, I generally sear for 45 to 60 seconds per side when aiming for a rare center. The exact timing depends on the thickness of your steaks and how hot your skillet is.
• Be gentle when flipping. The sesame coating can come loose if you move the steaks around too much. Let the first side develop its crust, then carefully turn the tuna using tongs or a thin spatula.

Serving Suggestions

These tuna steaks are the star of the show, so I like to keep the sides simple. Some white rice with a sprinkle of soy sauce, a little wasabi, and some Steamed Edamame are my usual sides.

Other side dish options are Hibachi Fried Rice, Asian Cucumber Salad, or Mango Salad.

If you’re not feeling the wasabi, but still want something for dipping, try Chili Oil, Teriyaki Sauce or Yum Yum Sauce.

Leftovers and Storage

Seafood is always best served freshly cooked, but if you do have leftovers they can be refrigerated for up to 2 days.

I do not recommend reheating, as the tuna can easily become overcooked. Instead, enjoy it cold, sushi style.

More great fish recipes:
Bermuda Fish Chowder
Southern Fried Catfish
Maple Pecan Salmon
Fish in Parchment
Tuna Tataki Bowl
Greek Baked Fish
Blackened Redfish

Recipe Video

Seared Ahi Tuna Steaks (Recipe + Video)

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

Seared Ahi Tuna Steaks with a crispy sesame crust are surprisingly easy to make at home. Ready in just 10 minutes, they're perfect for a quick, restaurant-quality seafood dinner.

5.0 Stars (4 Reviews)

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Ingredients

• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 2 (8oz) ahi tuna steaks (about 1 inch thick)
• 2 tablespoons white sesame seeds
• 2 tablespoons black sesame seeds
• 2 tablespoons cooking oil

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil and honey. Brush this mixture over both sides of the tuna steaks.
2. On a plate, mix together the sesame seeds. Place on tuna steak on the sesame seeds and press down gently to get the seeds to stick. Roll the edges in the seeds to coat the edges, then place the uncoated side on the seeds and press down, such that now all sides and edges are coated. Repeat with remaining tuna steak.
3. Heat a cast iron skillet over medium-high heat until it is very hot. (I like the sprinkle some drops of water on the skillet to make sure they immediately sizzle and evaporate). Add the 2 tablespoons of cooking oil into the skillet, and swirl or brush it around so the skillet is evenly coated.
4. Carefully place the sesame-crusted tuna steaks in the hot skillet. Sear for about 60 seconds on the first side, without moving them, until the sesame seeds are lightly golden and toasted.
5. Using tongs, gently flip the tuna steaks and sear the other side for another 60-90 seconds. For a classic rare seared ahi tuna, you want a nicely seared exterior while keeping the center deep pink to red. Adjust the cooking time depending on the thickness of your steaks and your preferred doneness.
6. Transfer the tuna steaks to a cutting board and let them rest for 2-3 minutes. Using a very sharp knife, slice them against the grain into approximately ¼-inch thick slices.

Notes

• Choose thick tuna steaks. I prefer steaks that are about 1 inch thick. They give you enough time to develop a nice sesame crust without overcooking. Thinner steaks cook through very quickly, so you’ll need to reduce the searing time.
• Buy good-quality tuna. Since this recipe is traditionally served rare in the center, the quality and handling of the fish are especially important. Buy from a reputable seafood supplier. Even tuna sold as sushi-grade isn’t guaranteed to be safe to eat raw or undercooked.
• Get the skillet nice and hot. I use cast iron for this recipe because it holds heat so well. I like the sprinkle some drops of water on the skillet after heating to make sure they immediately sizzle and evaporate.
• Watch the cooking time carefully. Ahi tuna cooks incredibly fast. For steaks about 1 inch thick, I generally sear for 45 to 60 seconds per side when aiming for a rare center. The exact timing depends on the thickness of your steaks and how hot your skillet is.
• Be gentle when flipping. The sesame coating can come loose if you move the steaks around too much. Let the first side develop its crust, then carefully turn the tuna using tongs or a thin spatula.
• Leftovers. Seafood is always best served freshly cooked, but if you do have leftovers they can be refrigerated for up to 2 days. I do not recommend reheating, as the tuna can easily become overcooked. Instead, enjoy it cold, sushi style.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 516Total Fat 32gSaturated Fat 4gUnsaturated Fat 28gCholesterol 68mgSodium 509mgCarbohydrates 11gFiber 4gSugar 3gProtein 47g

Nutrition information is automatically calculated, so should only be used as an approximation.

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