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Simple Seared Ahi Tuna Steaks

Five slices of perfectly seared ahi tuna, crusted with pepper and sesame seeds, showing a rare pink center.
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Learn how to perfectly sear sushi grade tuna steaks for a quick, healthy, and gourmet dinner.

Ingredients

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  • 2 (6 ounce) sushi grade yellowfin tuna steaks
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon black peppercorns, crushed
  • 1/4 cup sesame seeds (mixed black and white)

Instructions

  1. Remove the tuna steaks from the refrigerator 15 minutes before cooking. Pat them completely dry with paper towels. This step is key for a good sear.
  2. In a small bowl, whisk together the sesame oil, soy sauce, ginger, and minced garlic. Brush this mixture lightly over all sides of the tuna steaks.
  3. Place the crushed black peppercorns on one plate and the sesame seeds on another plate.
  4. Roll the coated tuna steaks first in the crushed peppercorns, pressing gently so they adhere, then roll them in the sesame seeds until fully coated on all sides.
  5. Heat a heavy-bottomed skillet (cast iron works best) over high heat until it is very hot, almost smoking. Do not add extra oil to the pan.
  6. Carefully place the coated tuna steaks in the hot, dry skillet. Sear for 60 to 90 seconds per side for rare to medium-rare. You want a dark crust and a cool, raw center.
  7. Remove the tuna from the pan immediately. Let the steaks rest on a cutting board for 5 minutes before slicing.
  8. Slice the tuna against the grain into half-inch thick pieces. Serve immediately.

Notes

  • For an Asian tuna recipe flavor boost, serve with a side of wasabi paste or a drizzle of rice vinegar.
  • If you prefer your tuna cooked slightly more, add 30 seconds to each side, but avoid cooking past medium, as it loses its best texture.
  • You can substitute soy sauce with coconut aminos for a gluten-free option.

Nutrition

Find it online: https://kitchenican.com/seared-ahi-tuna-amazing-fearless-recipe/