Seared Ahi Tuna Recipe
This Seared Ahi Tuna recipe features sashimi-grade ahi tuna steaks marinated in a flavorful blend of soy sauce, miso paste, and garlic, then coated in sesame seeds and quickly seared to create a crispy crust while keeping the inside rare. Perfect as a sophisticated appetizer or light main dish, it pairs wonderfully with salads, rice bowls, or sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
For the Tuna Steaks
- 2 pounds sashimi-grade ahi tuna steaks (or yellowfin, cut into 1 ½ inch steaks if buying large fillets)
For the Marinade
- ¼ cup soy sauce (gluten-free if needed)
- 2 tablespoons miso paste
- 4–6 cloves garlic, smashed
For the Coating and Cooking
- ¾ cup sesame seeds (any color)
- 1 tablespoon sesame oil
Instructions
- Prepare the Tuna: If your ahi tuna comes in a large triangular fillet, slice it into 1 ½ inch thick steaks to ensure even marinating and cooking.
- Make the Marinade: In a large Ziploc bag, combine soy sauce, miso paste, and smashed garlic cloves. Seal the bag tightly and shake to mix all ingredients thoroughly.
- Marinate the Tuna: Place the tuna steaks into the marinade bag, reseal, and let them marinate for at least 10 minutes and up to one hour to absorb the flavors.
- Prepare for Searing: While the tuna marinates, heat a large cast-iron skillet on the stovetop over high heat and add the sesame oil. Pour sesame seeds into a shallow bowl to coat the tuna steaks later.
- Coat and Dry the Tuna: Remove tuna steaks from the marinade and pat dry thoroughly with paper towels. This step is crucial to ensure a crispy sesame seed crust when searing.
- Coat with Sesame Seeds: Press each tuna steak into the sesame seeds, covering all sides evenly to create a crust.
- Sear the Tuna: Once the sesame oil starts to smoke slightly, carefully place the coated tuna steaks into the hot pan. Sear each side for exactly 1 minute to develop a crispy exterior while keeping the inside rare and tender.
- Rest and Slice: Remove tuna from the skillet and let rest for 2-3 minutes to allow juices to redistribute. Slice against the grain into thin strips for serving.
- Serve: Enjoy the seared ahi tuna as-is with extra soy sauce or serve over salads, rice bowls, or sautéed vegetables for a complete meal.
Notes
- Ensure the tuna is sashimi-grade for safety when served rare.
- Patting the tuna dry before coating with sesame seeds is essential for a crisp crust.
- Searing is quick and at high heat; do not overcook to preserve the tuna’s tender texture.
- Use gluten-free soy sauce if you require a gluten-free dish.
- Adjust marinating time based on your preferred flavor intensity; longer marinating results in stronger umami flavor.
Keywords: Seared ahi tuna, sesame crusted tuna, Japanese tuna recipe, miso marinated tuna, quick tuna steak, healthy seafood
Find it online: https://frommamamaya.com/seared-ahi-tuna-recipe/
