Love elegant seafood recipes? Try my grilled swordfish, Chilean sea bass, baked sockeye salmon, and rainbow trout next. My foolproof seared ahi tuna recipe is for seafood fanatics. Just try to resist the crispy edges and juicy pink middles – I dare you! This recipe came together accidentally when I bought too much tuna to make my tuna carpaccio, so searing the excess was a no-brainer! I sesame-crust the tuna and quickly sear it in a sizzling hot skillet. Then, I slice it thin and serve it with a simple soy dipping sauce. It’s quick, uses a handful of pantry staples, and tastes a million bucks!
Why I love this recipe
Easy to find. Contrary to popular belief, ahi tuna is now available at many mainstream grocery stores and almost every fishmonger. Even my local grocery store which I use as a last resort stocks this (seriously!). No fishy flavor. Their incredible meaty flavor makes these tuna steaks taste closer to a classic ribeye steak than a piece of fish. It’s one of the reasons why my family LOVE this dish. Ready to eat in 6 minutes. From seasoning to searing to slicing, these steaks are on the table in no time. That’s why I love to make it as an elegant appetizer when guests are over.
Ingredients needed
Ahi tuna steaks. I recommend buying your tuna from a fishmonger or a Japanese grocery store. The latter labels this cut of fish as sushi-grade tuna. Sesame seeds. I like coating the tuna with a blend of black and white sesame seeds. They help the steaks look that much more appetizing and add a nice texture, too. Dry spices. I use dried chili flakes, salt, and pepper. Oil. For searing.
How to sear ahi tuna
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Ahi tuna steaks are cut from either yellowfin tuna or bigeye tuna. They’re super tender and taste closer to a traditional beef steak than a piece of fish. It’s milder tasting and better for you than bluefin tuna. “Love, love, love your seared ahi tuna recipe. I was skeptical about the cooking time but you were right- I’ve never had a fancy appetizer done so quickly” – Suzanne
Arman’s recipe tips
Room temperature steaks. You want to give the tuna steaks time to come down to room temperature before searing. You can do this by letting them rest on the kitchen counter for 20 to 30 minutes. Use frozen tuna. Let’s be real. Frozen ahi tuna fillets are so much cheaper than the fresh kind. I tested this recipe both ways and found very little difference in both flavor and texture (I used Trader Joe’s frozen ahi tuna steaks). Just remember to thaw the fish first. Sear in a HOT pan. You’ll know the pan is hot enough for searing when you see small wisps of smoke coming up from the oil. Don’t overcook. Searing for 1 minute to 90 seconds per side is plenty of time! This yields crispy on the outside and pink on the inside steaks every time. Add a marinade. If I want to change up the flavor for a family dinner, I sometimes douse the steaks in a fun Asian sauce, like katsu sauce or eel sauce. A little goes a long way, and the pairing is fantastic.
Storage instructions
To store: If you end up with leftover slices, store them in a shallow airtight container in the fridge for up to 1 day. To reheat: You can reheat the leftovers quickly in a skillet on the stove or enjoy them cold.
Frequently asked questions
More delicious tuna recipes
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