Name: Seared Ahi Tuna Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 pounds sashimi-grade ahi tuna steaks (or yellowfin, cut into 1 ½ inch steaks if buying large fillets); ¼ cup soy sauce (gluten-free if needed); 2 tablespoons miso paste; 4-6 cloves garlic, smashed; ¾ cup sesame seeds (any color); 1 tablespoon sesame oil

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Introduction

Seared Ahi Tuna is a quick and flavorful dish perfect for seafood lovers. With a crisp sesame crust and tender, rare center, it makes an elegant yet simple meal. This recipe highlights the fresh taste of sashimi-grade tuna enhanced by a savory miso marinade.

The image shows a close-up of a piece of seared tuna held by a pair of wooden chopsticks, with a crust of black and white sesame seeds around the edges. The tuna is deep pink with a slightly cooked light orange edge. In the blurred background, several slices of the same tuna rest on a bed of white rice inside a white plate. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds sashimi-grade ahi tuna steaks (or yellowfin, cut into 1 ½ inch steaks if needed)
¼ cup soy sauce (gluten-free if needed)
2 tablespoons miso paste
4-6 cloves garlic (smashed)
¾ cup sesame seeds (any color)
1 tablespoon sesame oil

Instructions

Step 1: If your tuna comes in a large fillet, slice it into 1 ½ inch steaks before marinating. This ensures even cooking and easy handling.
Step 2: Mix soy sauce, miso paste, and smashed garlic in a large resealable bag. Add the tuna steaks, seal the bag, and shake gently to combine. Let the tuna marinate for at least 10 minutes and up to one hour.
Step 3: While the tuna marinates, pour the sesame oil into a large cast-iron skillet and place it over high heat. Prepare a shallow bowl with the sesame seeds nearby.
Step 4: Remove the tuna from the marinade and gently pat dry with paper towels. This step is crucial for achieving a crispy sesame crust.
Step 5: Roll each tuna steak in the sesame seeds, pressing lightly to coat. When the sesame oil begins to smoke slightly, add the steaks to the pan. Sear each side for 1 minute to keep the center rare and the edges crispy.
Step 6: Remove the tuna from the skillet and let rest for 2-3 minutes. Slice against the grain into thin strips and serve. Enjoy it on its own with soy sauce or over salads, rice bowls, or sautéed vegetables.

Tips & Variations

Use sashimi-grade tuna for the best taste and safety when serving rare.
Try mixing black and white sesame seeds for a visually appealing crust.
If you prefer cooked tuna, increase searing time slightly but avoid overcooking to maintain moisture.
Add a drizzle of wasabi mayo or a sprinkle of chopped green onions for extra flavor.

Storage

Store leftover seared ahi tuna in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm skillet without overcooking, or enjoy it cold in salads or sushi bowls for the best texture.

How to Serve

A black plate holds a bed of white rice with five slices of seared tuna placed neatly on top in a row. The tuna slices have a light pink center with a thin outer crust covered with white and black sesame seeds, creating a textured border. The rice grains look soft and fluffy, surrounding the tuna closely on all sides. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tuna instead of sashimi-grade tuna?

For safety and optimal texture, it’s best to use sashimi-grade tuna when serving seared rare. Regular tuna may not be safe to eat undercooked and can have a different taste and texture.

How do I know when the tuna is done searing?

The tuna should be crispy on the outside but still bright pink and rare in the center. This typically takes about 1 minute per side on high heat, depending on steak thickness.