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Seared Ahi Tuna

A restaurant-quality dish that is quick and simple to prepare, offering a perfectly crusted exterior with a rare, buttery center.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 2 Servings
Course: Main Course
Cuisine: Japanese, Pacific Rim
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ahi tuna steaks each 6 ounces and 1 to 1.5 inches thick
  • 2 tablespoons sesame seeds white, black, or a mix
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 2 tablespoons high-heat oil avocado oil, vegetable oil, or peanut oil

Equipment

  • Cast iron skillet or stainless steel skillet
  • Paper towels
  • Small shallow bowl for sesame seeds
  • Instant-read meat thermometer
  • Tongs or spatula
  • Cutting board
  • Sharp chef's knife

Method
 

  1. Remove tuna from refrigerator and let sit at room temperature for 5 minutes.
  2. Pat the tuna completely dry with paper towels.
  3. Mix sesame seeds, sea salt, black pepper, and garlic powder in a shallow bowl.
  4. Press both sides of each tuna steak into the sesame mixture.
  5. Heat the skillet over high heat for 2 to 3 minutes.
  6. Add oil to the hot skillet and let it shimmer for about 30 seconds.
  7. Carefully place the tuna steaks into the hot oil and sear for exactly 2 minutes.
  8. Flip the steaks with tongs and sear the other side for another 2 minutes.
  9. Check the internal temperature; it should read 125 to 130 degrees Fahrenheit.
  10. Transfer the steaks to a cutting board and let them rest for 2 minutes.

Notes

Serve seared ahi tuna warm, optionally sliced, with your favorite accompaniments.