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.
Ahi Tuna Steak (Seared Rare, Sushi-Grade)
1-inch-thick sushi-grade (previously frozen per FDA parasite standard) ahi tuna steaks, patted dry, rubbed with a thin film of neutral oil, salted just before searing
skillet Timer
Set for 4 mins @ High Heat (Flip at 2m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Pat 4 ahi tuna steaks dry; brush with sesame oil and press into sesame seeds on all sides.
Sear in a smoking-hot oiled skillet for 90 seconds per side for rare.
Remove immediately; the center should be cool and ruby red.
Slice against the grain and serve with soy ginger dipping sauce.
Step-by-Step Guided Instructions
Pat 4 sushi-grade ahi tuna steaks (6 oz each, 1 inch thick) completely dry. Brush all surfaces with 1 tbsp sesame oil. Mix 3 tbsp white sesame seeds and 2 tbsp black sesame seeds on a plate. Press each tuna steak firmly into the sesame seeds to coat all sides evenly.
Use sushi-grade tuna from a trusted fishmonger. This dish is served rare so quality matters more than anything.
Heat a cast iron skillet over high heat until a drop of water vaporizes instantly. Add 1 tbsp avocado oil. Place sesame-crusted tuna steaks in the pan. Sear for 90 seconds without moving. Flip and sear the other side for 60 to 90 seconds. The outside should be golden and crisp while the center stays cool and raw.
Do not press down on the tuna or you will squeeze out moisture and overcook the center.
While tuna sears, whisk together 3 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp freshly grated ginger, and 1/2 tsp sriracha in a small bowl.
Fresh ginger makes a noticeable difference over dried here. Microplane it right into the bowl.
Transfer seared tuna to a cutting board and let rest for 1 minute. Slice each steak against the grain into 1/4-inch thick slices. Fan slices on plates and serve with the soy ginger dipping sauce.
A sharp knife is critical. A dull blade will crush the delicate seared crust and tear the raw center.
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.
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.
- Steamed jasmine rice
- Edamame
- Seaweed salad
Seared ahi tuna should not be reheated. Leftover slices are excellent cold over rice or salad.