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Perfectly Seared Ahi Tuna Steaks

Four thick slices of perfectly Seared Ahi Tuna showing a bright pink center and a dark sesame seed crust.
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Learn how to get a beautiful crust on your sushi grade tuna with this simple Asian-inspired searing method. This healthy dinner is quick and impressive.

Ingredients

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

Instructions

  1. Pat the tuna steaks completely dry using paper towels. This step is key for a good sear.
  2. In a small bowl, whisk together the sesame oil, soy sauce, ginger, and garlic. Brush this mixture evenly over all sides of the tuna steaks.
  3. Place the black pepper and sesame seeds on separate shallow plates. Roll the edges of each tuna steak in the pepper, then press all sides firmly into the sesame seeds until coated.
  4. Heat a heavy-bottomed skillet (cast iron works best) over high heat until it is very hot. Do not add oil to the pan; the sesame oil on the fish is enough.
  5. Carefully place the coated tuna steaks into the hot, dry skillet. Sear for 60 to 90 seconds per side for rare to medium-rare. You want a dark, crisp crust.
  6. Remove the tuna from the pan immediately. Let the steaks rest on a cutting board for 5 minutes before slicing against the grain into 1/2-inch thick pieces.

Notes

  • For an extra gourmet tuna presentation, serve the slices over a bed of mixed greens tossed with a light vinaigrette.
  • If you prefer your tuna cooked slightly more, increase the searing time to 2 minutes per side, but avoid overcooking to keep it tender.
  • You can substitute the soy sauce with tamari for a gluten-free option.

Nutrition

Find it online: https://cookerykings.com/seared-ahi-tuna-recipe-quick-seafood/