Seared Ahi Tuna Recipe
Our 4 ingredient Seared Ahi Tuna is cooked in under 5 minutes for a super simple & delicious weeknight dinner!
Ingredients
Seared Ahi Tuna:
- 2 raw tuna steaks thawed (1 inch thick)
- kosher salt & ground black pepper
- 2 teaspoons white sesame seeds
- 1 tablespoon extra virgin olive oil sub avocado oil
Serving Suggestions:
- crispy rice
- avocado sliced
- fresh cilantro chopped
- spicy mayo
- soy sauce
- dipping sauce see notes for ingredients/instructions
Instructions
- Prep Tuna Steaks: Pat 2 raw tuna steaks dry with a clean paper towel. Sprinkle each side with kosher salt & ground black pepper. Add a ½ teaspoon of sesame seeds per side (use more or less, if you want). Pat the seasoning & sesame seeds into each side to make sure they stick.
- Hot Skillet: Bring a large cast iron skillet to a medium-high heat and add 1 tablespoon extra virgin olive oil. Swirl to coat the pan. Ensure skillet is nice and hot (I like to flick a little water on it to see if it sizzles) and then sear the tuna steaks in the skillet.
- Sear Tuna Steaks: Sear for 45 seconds - 1 minute per side - this will create a nice crust on the outside.
- Rest: Remove and let rest on clean plate for 5 minutes.
- Serve: Slice against the grain & serve immediately.
Video
Notes
- Paleo/Whole30: serve with coconut aminos.
- Gluten-Free: serve with tamari sauce.
- Optional Marinade: To add even more flavor to your ahi tuna, mix together 1/4 cup soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon minced garlic, 1/2 teaspoon lime juice, 1/4 teaspoon sesame oil, 1/4 teaspoon grated ginger, & 1/4 teaspoon sriracha (optional) and let the tuna steaks marinate for 15-30 minutes.
- Grilled Ahi Tuna: The charring from the grill grates will give your tuna steaks a really great flavor. Simply preheat the grill to a high heat & clean the grill grates. Spray with non-stick cooking spray and sear the tuna steaks on the grill for 1 minute per side.
- Blackstone Ahi Tuna: Follow the instructions above, but heat the flattop griddle instead of a cast iron skillet. So easy!
- Dipping Sauce: Mix 1/2 cup water, 1/2 cup soy sauce, 2 teaspoons minced garlic, 2 teaspoons honey, 1 teaspoon sesame oil, 1/2 teaspoon grated ginger, & 1/4 teaspoon sriracha (optional) in a saucepan. Bring to a simmer and mix 1 tablespoon cornstarch & 2 tablespoons cold water in a separate bowl. Whisk in to the sauce to thicken. Let cool before serving.
- Storage: it is best to enjoy this dish immediately - if you have leftovers, store in an airtight container in the refrigerator and eat within 24 hours.
- eat undercooked or raw foods at your own risk (see full blog post above for discussion about sushi-grade tuna, etc)
Nutrition
Calories: 318kcal | Carbohydrates: 0.5g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 65mg | Sodium: 648mg | Potassium: 438mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 3711IU | Calcium: 34mg | Iron: 2mg
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