Enjoy the delicate flavors of Ahi Tuna with a savory blend of soy and sesame with this easy-to-prepare recipe.
My teenage kids love sushi. I know. I’m amazed too. They weren’t terribly picky eaters, but if I had told my 8-year-old son that he would beg for raw fish and seafood wraps, he would have looked at me like I was an alien. But I love that they love sushi now, as it’s a healthy alternative to fast food. My challenge has been that I was intimidated to try to prepare sushi at home.
That was until I found this recipe. This Seared Ahi Tuna Steak is easy to make and now ranks up there with some other family favorites like Hunan Chicken and this Peppercorn Beef Tenderloin. Even better, my kids are totally impressed and have even invited their friends over for dinner. It’s been a win-win for all of us!
Serving Suggestions
Serve the Easy Seared Ahi Tuna Steak thinly sliced on a bed of fresh, mixed herb salad dressed lightly with your favorite vinaigrette. Garnish with thin slices of pickled ginger and a sprinkling of chopped spring onions. For sides, you might add a Baked Sweet Potato or some sauteed vegetables.
My Top Tips to Make Ahi Tuna Steak
- My first nugget of wisdom for you? Go for sushi-grade ahi tuna. It’s super important that it’s deep red or pretty in pink. No need to fret about where to find it – most local supermarkets stash it in their frozen section. So, honey, there’s no dodging this one!
- Now, here comes the fun part. Marinate your tuna in the mix of soy, sesame oil, and honey for at least 10 minutes. Once it’s done soaking up all that goodness, press in those toasted sesame seeds with passion on all sides of the tuna steak.
- Make sure to use a VERY hot skillet. This guarantees a fabulous, crunchy sear on the outside, leaving the inside perfectly tender. The best way to serve ahi tuna is rare to medium rare.
- Let the seared tuna rest for a few minutes before slicing. Make sure to slice the tuna thinly against the grain as it helps retain the tenderness and intensifies the flavors.
How do I know if I have good tuna?
Ahi tuna should be purchased from a reputable supermarket or fish market. It is sometimes labeled as “sushi grade” or “sashimi grade,” but those terms are not formally regulated. I usually ask my fishmonger whether the tuna is intended to be eaten raw. You can also look for a deep red color, firm texture, and a fresh, mild ocean smell. It should NOT have much of a smell (and definitely not a fishy one) and should NOT be slimy.
Can I sear ahi tuna on a grill?
Sure! Just make sure to preheat the grill to high heat before placing the tuna on it. I like how the grill will give it a smoky flavor profile.
Can I eat ahi tuna cold?
After searing the tuna in a skillet on the grill, let it cool down and refrigerate it until ready to eat. I sometimes use this tuna with my favorite salad, so yummy!
Variations
- You can add grated orange zest to your marinade for a tangy twist.
- I also like turning up the heat with a rub of crushed peppercorns and chili flakes before searing.
- To bring a tropical flair, pair the seared tuna with a fresh mango and avocado salsa.
- Swap out tuna for swordfish or marlin. You can easily find sushi-grade quality of both fishes.
Make Ahead and How to Store
While this dish is best served fresh, you can get some of the prep done beforehand. Marinate the tuna for a couple of hours before the meal and store it in the fridge.
Place any leftovers in the fridge for up to two days. When reheating, take it low and slow so the tuna doesn’t turn into jerky!
Seared Ahi Tuna Steak
Ingredients
- 1 large ahi tuna steak
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 tablespoon honey
- 1 tablespoon vegetable oil
- Pinch of salt and black pepper
- 3 tablespoons white and black sesame seeds
- Herb salad
Instructions
- In a small bowl mix the sesame seeds with salt and pepper and roast the seeds for 30 seconds in a hot skillet.
- Pat dry the Ahi tuna and marinate with soy sauce, sesame oil, and honey. Let sit for 10 minutes in the fridge.
- Sprinkle all sides of the ahi tuna with the toasted sesames, pressing gently, and coat all sides.
- Heat a skillet over medium-high heat, until very hot. Add the vegetable oil and carefully lay the tuna in the pan. Sear for 60 seconds from each side, until golden.
- Place the seared Tuna on a cutting board and thinly slice using a sharp knife. Serve the seared tuna with a mixed herb salad and a dressing of your choice.
Nutrition
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