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Seared Ahi Tuna

Restaurant-quality seared ahi tuna made at home in under 10 minutes. A screaming hot pan creates a flavorful crust while leaving the center tender and rare.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese-inspired, Seafood
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Seared Ahi Tuna
  • 2 ahi tuna steaks 5–6 oz each, about 1.5 inches thick
  • 2 tablespoons high-heat oil avocado or vegetable oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sesame seeds white or black (optional)
Soy-Ginger Glaze (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin or honey
  • 1 teaspoon fresh ginger minced
  • 1 clove garlic minced

Equipment

  • cast iron or stainless steel skillet
  • Paper towels
  • tongs or thin spatula
  • Cutting board
  • Sharp knife
  • Instant-read thermometer (optional)

Method
 

  1. Remove tuna from the refrigerator 5–10 minutes before cooking and pat completely dry with paper towels.
  2. Season both sides of each steak with sea salt and black pepper; sprinkle sesame seeds on the surface if using.
  3. Place a cast-iron or stainless steel skillet over high heat for 2–3 minutes until very hot and just beginning to smoke.
  4. Add the high-heat oil; it should shimmer immediately.
  5. Lay the first tuna steak in the center of the pan and sear, undisturbed, for 60–90 seconds until a golden crust forms.
  6. Flip carefully with tongs and sear the second side for another 60–90 seconds, keeping the center rare (110–115°F if checking temperature).
  7. Optional: Hold the tuna with tongs and sear the thin edges for about 15 seconds per edge for additional crust.
  8. Transfer tuna to a cutting board and let rest 1–2 minutes.
  9. Slice against the grain into 1/4-inch thick pieces and serve immediately.
  10. If using the soy-ginger glaze, whisk glaze ingredients in a small bowl and drizzle over sliced tuna just before serving.

Notes

Serve with mixed greens, steamed rice, or atop a sushi bowl. Buy sushi-grade tuna and cook the same day for best quality.