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Ahi Tuna Recipe

6-Minute Seared Ahi Tuna Steaks

These seared ahi tuna steaks are crispy on the outside and tender medium-rare inside, taking only 6 minutes to cook. Marinated in a flavorful soy-sesame marinade, this restaurant-quality dish is perfect for quick weeknight dinners or impressive entertaining.
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Prep Time 5 minutes
Cook Time 6 minutes
Marinating Time (Optional) 10 minutes
Total Time 11 minutes
Servings: 2 steaks
Course: Main Course
Cuisine: Asian, Japanese
Calories: 331
Ingredients Equipment Method Notes

Ingredients
  

Tuna Steaks
  • 2 pieces ahi tuna steaks 4 oz each, 1 inch thick, sushi-grade preferred
Marinade
  • 2 tablespoons soy sauce use low-sodium if preferred
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt omit if marinating overnight
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon cayenne pepper optional, for heat
For Cooking
  • 1 tablespoon high-heat cooking oil canola, olive, or avocado oil
For Serving (Optional)
  • 2 stalks green onions sliced thin
  • 1 tablespoon toasted sesame seeds
  • 1 whole lime cut into wedges

Equipment

  • Nonstick Skillet or Cast Iron Pan
  • Sharp knife
  • Cutting board
  • Paper towels

Method
 

  1. Prepare the tuna: Pat the ahi tuna steaks completely dry with paper towels. Place on a plate or in a shallow dish.
  2. Make the marinade: In a small bowl, whisk together soy sauce, toasted sesame oil, honey, kosher salt, black pepper, and cayenne pepper until honey is fully dissolved.
  3. Marinate the tuna: Pour marinade over tuna steaks and turn to coat completely. Let marinate for at least 10 minutes at room temperature, or up to overnight in the refrigerator for deeper flavor.
  4. Heat the pan: Heat a medium nonstick skillet or well-seasoned cast iron pan over medium-high to high heat until very hot. For cast iron, allow 3-5 minutes to heat properly.
  5. Sear the tuna: Add cooking oil to the hot pan. Carefully place tuna steaks in the pan and sear for 1-1.5 minutes per side for medium-rare (30 seconds for rare, 2-2.5 minutes for medium-well).
  6. Rest and slice: Remove tuna to a cutting board and let rest for 2-3 minutes. Slice into 1/2-inch thick slices using a sharp knife.
  7. Serve: Arrange sliced tuna on plates and garnish with sliced green onions, toasted sesame seeds, and lime wedges if desired. Serve immediately.

Notes

Thickness Matters: For thinner steaks (less than 1 inch), reduce searing time to 30-45 seconds per side. For thicker steaks, increase to 2 minutes per side.
Safety Note: There is always risk with eating raw or undercooked seafood. Use sushi-grade tuna when possible and trust your senses - fresh fish should not smell fishy.
Storage: Best served immediately, but leftovers can be refrigerated for 24 hours and served cold in salads.
Variations: For gluten-free, use tamari instead of soy sauce. For paleo/Whole30, substitute coconut aminos for soy sauce and maple syrup for honey.