Ingredients for this Ahi Tuna Steak recipe
You only need 3 ingredients to make these pan-seared, sesame-crusted ahi tuna steaks! This is such a simple and straightforward how-to, but it makes such a beautiful, restaurant-level seafood dish.
Ahi Tuna: Use 8 ounce yellow-fin steaks. I highly recommend that you get the best quality (sushi-grade) tuna you can for this dish, because it’s only cooked briefly. Fresh or flash-frozen both work, but thaw it first if frozen. Dijon Mustard: This is spread all over the steaks to flavor the tuna, and it helps the sesame seeds to stick, creating a nice coating. Sesame Seeds: I used a mix of white and black sesame seeds for the crust. They add a nice texture and savory flavor.
Should I marinate ahi tuna before searing?
Marinating is not necessary, and I usually don’t when I’m cooking ahi tuna. But if you’d like to, you can whip up a marinade with soy sauce, oil, and any seasonings or ingredients you like, to infuse it with more flavor. Some things you could include in the marinade are ginger, sambal oelek, cayenne pepper, wasabi, or garlic. Submerge the tuna steaks and marinate anywhere from 15 minutes (right before searing) to 8 hours (overnight). You can also use it as a glaze or dipping sauce for serving.
How to Store and Reheat
Seared ahi tuna, as with all raw fish, is best consumed on the day it is cooked. Store leftovers in an airtight container in the refrigerator for up to 1 day. I do not recommend freezing it.
Serving Suggestions
This recipe for ahi tuna steaks makes a great main dish to serve along with greens and veggies (like this Asian cucumber salad), or as part of a sushi plate. I’ve included a green salad in the recipe card with arugula, asparagus, avocado, and wasabi for you to try if you need some serving ideas. You can also slice up the seared tuna and use it to make tuna poke bowls or sushi bowls. Add white rice, pickled beets, and fresh greens. Then drizzle with soy sauce or hot chili oil, add sliced green onions and more sesame seeds, or anything you like.
Notes from the Test Kitchen
What’s the secret to cooking perfect, pan-seared ahi tuna? The skillet you’re cooking it in must be very hot! We want the tuna to be close to raw when it’s done, but we still want a nice seared crust on the outside. So high heat is the answer. Let your skillet fully heat up over medium-high/high heat before adding the steaks. I recommend using a cast iron skillet for searing, because it holds heat really well and evenly.
How to Sear Ahi Tuna Step by Step
Prepare Tuna Steaks: Preheat a large skillet over high heat. Meanwhile, season 8 ounces of yellowfin tuna steaks with ½ tablespoon Dijon mustard all over. Coat Tuna: Combine 1 tablespoon of white sesame seeds and 1 tablespoon of black sesame seeds on a shallow plate, then gently press the tuna steaks into seeds to coat on all sides. Sear Ahi Tuna: Place the sesame crusted tuna steaks in the skillet as soon as it gets very hot. Cook on one side for 1-1½ minutes, just to lightly sear. Then flip or turn the steaks as needed, to continue searing each side for about 45-60 seconds each. Make sure you sear all sides. Transfer to a cutting board, let the tuna rest for a minute, then slice and serve.
More Seafood Recipes To Try
Surf and Turf Dinner Lobster Tails Seared Scallops Miso Salmon Parmesan Crusted Tilapia
