Seared Ahi Tuna
Seared Ahi Tuna is a popular dish that highlights the delicate flavor and tender texture of fresh tuna. Originating from Japanese cuisine but now enjoyed worldwide, this recipe emphasizes simplicity and quality ingredients to create a dish that’s both elegant and satisfying.
Perfectly seared on the outside and rare on the inside, seared Ahi tuna pairs wonderfully with a variety of sides, making it a versatile choice for both casual dinners and special occasions. Follow this recipe to learn how to sear Ahi tuna to perfection at home.
Ingredients
- 2 Ahi tuna steaks (about 6 oz / 170g each), sushi-grade
- 2 tablespoons soy sauce (low sodium recommended)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon black sesame seeds (optional, for garnish)
- 1/2 teaspoon white sesame seeds (optional, for garnish)
- Salt and pepper to taste
- 1 tablespoon vegetable oil (for searing)
- Fresh cilantro or parsley, chopped (for garnish)
- Sliced green onions, for garnish
- Steamed white rice or stir-fried vegetables, for serving
How to Make Seared Ahi Tuna
Prepare the Marinade:
In a shallow dish or bowl, whisk together soy sauce, sesame oil, honey or maple syrup, lime juice, grated ginger, and minced garlic. This marinade will serve as both a flavor enhancer and a brief marinade for the tuna.
Marinate the Tuna:
Place the Ahi tuna steaks into the marinade, turning to coat evenly. Let them marinate for about 15-20 minutes at room temperature. Avoid marinating for too long as the acidity from the lime juice can start to “cook” the tuna.
Prepare for Searing:
Heat vegetable oil in a large skillet or non-stick pan over high heat until very hot. Pat the marinated tuna steaks dry with paper towels to remove excess marinade. Season both sides of the tuna with salt and pepper.
Sear the Tuna:
Carefully place the tuna steaks into the hot skillet. Sear for about 1-2 minutes on each side, depending on the thickness of the steaks, for rare to medium-rare doneness. Adjust the timing for your preferred level of doneness; the goal is to sear the outside while leaving the inside rare or medium-rare.
Rest and Slice:
Once seared to your liking, remove the tuna steaks from the skillet and let them rest on a cutting board for a few minutes. This resting period allows the juices to redistribute throughout the tuna.
Slice and Serve:
Using a sharp knife, slice the seared Ahi tuna steaks thinly against the grain. Arrange the slices on a serving platter or individual plates.
Garnish and Serve:
Drizzle any remaining marinade over the sliced tuna. Garnish with black and white sesame seeds, chopped cilantro or parsley, and sliced green onions. Serve immediately with steamed white rice or your choice of stir-fried vegetables.
Chef’s Note
The key to perfectly seared Ahi tuna is to ensure your skillet or pan is very hot before adding the tuna steaks. This quick cooking method preserves the tender texture and delicate flavor of the fish. Be mindful not to overcook the tuna, as it should remain rare to medium-rare in the center for the best eating experience. Feel free to adjust the marinade ingredients to suit your taste preferences, adding more or less sweetness or acidity as desired.
Nutritional Information (per serving)
- Calories: 300 kcal
- Protein: 30g
- Carbohydrates: 6g
- Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Sodium: 500mg
- Fiber: 1g
- Sugars: 4g
Enjoy this seared Ahi tuna recipe as a delicious and nutritious dish that highlights the natural flavors of fresh seafood. Whether served as an appetizer, main course, or part of a sushi-inspired meal, seared Ahi tuna is sure to impress with its simplicity and sophistication.
Thanks for visiting Seafoods Recipe