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Meal Instructions

Specimen #0076·SKILLET·Easy

Skillet Seared Ahi Tuna Steak

Sesame-crusted sushi-grade ahi tuna seared rare with a crispy golden shell in under 5 minutes of cook time.

Cook temp

HIGH HEAT

Total time

FLIP AT

Serves

PULL AT

125°F

Ingredients

4 steaks Sushi-Grade Ahi Tuna Steaks — 6 oz each, 1 inch thick

3 tbsp White Sesame Seeds

2 tbsp Black Sesame Seeds

1 tbsp Sesame Oil

1 tbsp Avocado Oil

3 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Fresh Ginger — freshly grated

1/2 tsp Sriracha

Equipment

Cast Iron Skillet or Stainless Steel Pan

Sharp Knife

Tongs

DirectionsGet to the point

1Pat 4 ahi tuna steaks dry; brush with sesame oil and press into sesame seeds on all sides.

2Sear in a smoking-hot oiled skillet for 90 seconds per side for rare.

3Remove immediately; the center should be cool and ruby red.

4Slice against the grain and serve with soy ginger dipping sauce.

Dad pro tip

Seared ahi is the dish that makes people think you went to culinary school. Ninety seconds a side and you are done. The whole trick is starting with sushi-grade fish and a screaming hot pan. If you cook it longer than 2 minutes per side you have officially made canned tuna.

Kid adjustment

Most kids prefer their fish cooked through. Sear an extra minute per side for medium. Serve with teriyaki sauce instead of the soy ginger dip.

Reheat

Seared ahi tuna should not be reheated. Leftover slices are excellent cold over rice or salad.

BASIS: Sushi-grade ahi tuna steaks in cast iron skillet over high heat; 125°F internal for rare center per FDA sushi-grade seafood guidance.290 kcal · 42g protein · 3g carbs · 12g fat
USDA FoodData Central #175159

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Skillet Seared Ahi Tuna Steak