Ahi Tuna Recipe – a simple and delicious ahi tuna recipe that is ready in minutes! Perfect as-is with some dipping sauce, serve in a taco with salsa or in a delicious poke bowl!

Seared Ahi Tuna Recipe

One of my favorite recipes ever (right up there with Tuna Poke Bowls), this is a light and refreshing ahi tuna steak recipe that you are going to LOVE (perfect ! We answer all your questions about sushi-grade ahi tuna, how to cook it (and get that perfect sear) and how to serve it (love having this in a salad with some Asian-inspired dressing or in poke bowl). That umami flavor from the soy sauce and toasted sesame seeds just pairs perfectly together in this dish. Let’s dive in!

What You Will Need

• gorgeous ahi tuna steaks: ahi tuna is known for its firm texture and beautifully mild flavor. Feel free to reach for a sushi grade or sashimi grade (read more about those labels below) of either yellowfin or bigeye tuna (both types of ahi tuna).
• salt and pepper: ahi tuna has such a mild flavor, so we don’t want to over-season them, but they definitely need a little salt and pepper to bring them to life.
• sesame seeds: you will press these into the ahi tuna right before you sear them in a hot pan.
• oil: I generally reach for the olive oil, but avocado oil works just fine here

Does Seared Tuna Need to be Sushi Grade

In short – most likely, yes.  BUT, there actually isn’t an official “sushi-grade” that fish can earn by meeting certain standards.  So, while some stores sell fish with that label, it really means that it is the best, highest-quality fish the store is offering and they would feel safe eating it raw.  While there is no universal or government-regulated “sushi-grade” available for fish, parasitic fish (like salmon) are required to be frozen (at a temp much lower than your own freezer can provide) to kill any parasites before being consumed raw.

 Additionally, tuna is actually graded by wholesalers.  But, again there is no “sushi-grade.” There is a Grade 1, which is the best grade tuna you can get and is, most likely (and hopefully) what your local grocery store would consider “sushi grade.”

So, yes, if you are making seared tuna it is safest if it is “sushi-grade,” BUT knowing what you now know about that phrase and how it is completely unregulated, it may also be just as safe to ask a lot of questions before buying any fish to be consumed raw.   Is it the highest quality fish available, is it a reputable store, etc.  

The Kitchn provides a good list of questions to ask here!  It’s also important to use it right away after purchasing and make sure your cutting board and utensils are super clean!

Is Seared Ahi Tuna Safe

I think when people ask this question they are wondering if by searing the tuna, it somehow makes it safer, even though the inside is still raw.  In my humble opinion, the answer is very similar to the previous question.  I think seared tuna is safer than a purely raw piece of tuna, but the inside is still raw.

For that reason, I follow the same guidelines discussed above before buying raw fish.  The highest quality available (Grade 1 for tuna), use it right away and make sure your cutting board and utensils are super clean!

Definitely not sharing this with you to scare you by any means, but I think its important to be a safe/smart consumer of raw fish.  Just educate yourself and you really don’t have much to worry about.  Of course, only eat it if you feel comfortable!  Me – sushi and seared tuna are seriously some of may favorite foods and I eat them ALL the time!!

What Goes Well with Pan Seared Tuna Steaks

So you make this lovely, simple seared ahi tuna recipe … what should you serve with it??  Here are some of my favorites:

• a dipping sauce (see recipe Notes for soy-sauce related suggestions)
• maybe a slaw – we love this Sesame Ginger Slaw
• anything avocado!  Maybe some chunky guacamole?
• I personally think roasted broccolini goes with anything
• some cauliflower rice, sprouted brown rice, sushi rice or brown jasmine rice!
• for an asian-inspired vegetable you could do baby bok choy!

Alright, you guys are now seared tuna pros!  Excited for you to try this super simple (but delicious!) pan seared tuna recipe!!!

Where to Find Sushi-Grade Ahi Tuna

I have had good luck finding sushi-grade or sashimi grade tuna (yellowfin tuna or bigeye tuna) at Whole Foods and other specialty grocery stores. Otherwise, check out your local fishmonger or fish market (aka – local person who specializes in selling fish).

How to Make Seared Ahi Tuna

Pat a piece of raw ahi tuna dry with clean paper towels.

Season your ahi tuna with salt and pepper (you can also rub a little sesame oil on top too if you want).

Press sesame seeds into each side.

Sear on both sides in a hot cast iron skillet – about 30 second (and up to 1 minute) per side.

Remove from the skillet. Slice against the grain and serve however you wish and enjoy!

We also love serving them in tacos (perfect for leftovers too) (See: Ahi Tuna Tacos).

Recipe FAQ

• Paleo/Whole30: To ensure Whole30/Paleo compliance – use coconut aminos.  For a gluten-free alternative, use Tamari sauce.  Otherwise, feel free to use soy sauce.
• How to Serve: we love these Seared Tuna Rice Bowls or these Ahi Tuna Tacos!
• Storage: it is best to consume this dish immediately – if you have leftovers store in an airtight container in the refrigerator and consume within 24 hours. 

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Originally published April 2, 2019.