Ahi Tuna Recipe -Seared
Seared ahi tuna is a dish that effortlessly combines simplicity and sophistication. With its rich, buttery flavor and vibrant, ruby-red center, it’s no wonder this dish has become a favorite among seafood lovers and fine dining enthusiasts alike.
Ingredients
- 1 lb sushi-grade ahi tuna steak (about 1-1.5 inches thick)
- 1 tbsp neutral oil (e.g., avocado or grapeseed oil)
- 1 tbsp sesame oil (optional, for added flavor)
- 1 tbsp soy sauce
- 1 tsp freshly ground black pepper
- 1 tsp sesame seeds (optional, for garnish)
- Sea salt, to taste
Instructions
- Get the tuna ready: Using paper towels, pat dry the tuna steak. To get a good sear, this step is essential. If the tuna is wet, it will steam instead of sear. Season both sides lightly with sea salt and black pepper.
- Heat the Pan: Place a heavy-bottomed skillet (preferably cast iron or stainless steel) over high heat. Add the neutral oil and, if using, the sesame oil. Allow the pan to get very hot—you should see a slight shimmer in the oil, but it shouldn’t smoke.
- Sear the Tuna: Carefully place the tuna steak in the pan. Let it cook undisturbed for 30-45 seconds per side, depending on the thickness of the steak. The goal is to sear the exterior while keeping the center rare. Use tongs to sear the edges for about 10-15 seconds each.
- Add Flavor: During the last 10 seconds of cooking, drizzle the soy sauce over the tuna. This will create a flavorful glaze and add depth to the dish.
- Rest and Slice: Remove the tuna from the pan and let it rest for 1-2 minutes. This allows the juices to redistribute. Using a sharp knife, slice the tuna against the grain into ¼-inch thick pieces.
- Garnish and Serve: Sprinkle with sesame seeds if desired, and serve immediately. Seared ahi tuna pairs beautifully with a simple salad, steamed rice, or a zesty citrus sauce.