This seared ahi tuna features a delicious sesame seed crust that adds wonderful texture.
The flavor of the ahi tuna shines through in this easy dish. The combination of salty and savory ingredients in this dish are the perfect complement to the mild flavor of the tuna.
What Is Ahi Tuna?
Also known as yellowfin tuna, ahi tuna is a firm white fish that’s often enjoyed in sushi and sashimi. It’s best prepared rare or medium rare to retain moisture and flavor. Ahi tuna is a good source of vitamin B12, omega-3 fatty acids, and lean protein.
What Does Ahi Tuna Taste Like?
Ahi tuna has a mild flavor that’s also slightly sweet. It has a firm, meaty and buttery texture. Searing ahi tuna locks in the juices while maintaining the recommended doneness of rare to medium-rare. If you prefer fish that isn’t overly fishy, give ahi tuna a try.
Ingredients You’ll Need
- sushi-grade ahi tuna
- soy sauce
- canola oil
- sesame seeds
- dried Italian seasoning
- granulated garlic powder
- sugar
- salt and pepper
(Note: Full recipe is at the bottom of the post)
How to Make Ahi Tuna
- Place all of the ingredients for the sesame crust in a bowl and stir together until well mixed.
- Pat the tuna dry with paper towels.
- Place the tuna on a plate or a shallow bowl and add the soy sauce. Turn the tuna to coat on all sides.
- Generously sprinkle all sides of the tuna with the sesame crust mixture, pressing firmly so it sticks to the flesh.
- Heat a cast-iron skillet over medium-high heat. You want the skillet to be very hot before adding the tuna. It’s a good idea to use the exhaust fan above your stove as the hot skillet will smoke.
- Add the oil and swirl it around in the skillet. When the oil begins to shimmer, carefully add the tuna, pressing each slice gently onto the surface of the skillet.
- Sear the tuna for 45-60 seconds. Check the underside of the tuna with a spatula. If the tuna is golden, flip it to the other side and sear for another 60-90 seconds until golden. Use tongs to flip and sear the long edges of the tuna until golden.
- Transfer the seared tuna to a large cutting board. Use a sharp knife to cut the tuna into thin slices. Serve and enjoy!
Tips and Tricks
- Choose frozen sushi-grade ahi tuna for easy slicing, or fresh ahi tuna from your favorite fish monger.
- For a golden crust, add a bit of sugar to the spice mix. The tuna will develop a delicious caramelized crust as it sears in the pan.
- Use a cast iron skillet, and be sure to preheat it until it’s hot before adding the tuna.
- Use an oil with a high smoke point. Canola, peanut, and avocado oil are good options.
- Leftover tuna can be placed into an airtight container and stored in the fridge for up to 3 days.
Use Sushi-Grade Tuna For This Recipe
Because the ahi tuna is cooked to rare or medium rare, sushi-grade tuna must be used. Sushi and sashimi-grade tuna is safe to eat raw. It’s the same grade of tuna that’s used in Japanese restaurants.
Is Seared Tuna Still Raw and Is It Safe To Eat?
Yes. The ahi tuna is seared on the outside and is rare to medium-rare on the inside. As long as you’re using sushi-grade ahi tuna, it’s safe to eat even if it’s cooked to rare or medium-rare.
Ahi Tuna Recipe
Ingredients
- 10 – 16 ounces sushi-grade ahi tuna
- 1 tablespoon soy sauce
- 2 tablespoons canola oil
Sesame Crust:
- 3 tablespoons sesame seeds
- 1 teaspoon dried Italian seasoning
- 1 teaspoon granulated garlic powder
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
- Place all of the ingredients for the sesame crust in a bowl and stir together until well mixed.
- Pat the tuna dry with paper towels.
- Place the tuna on a plate or a shallow bowl and add the soy sauce. Turn the tuna to coat on all sides.
- Generously sprinkle all sides of the tuna with the sesame crust mixture, pressing firmly so it sticks to the flesh.
- Heat a cast-iron skillet over medium-high heat. You want the skillet to be very hot before adding the tuna. It’s a good idea to use the exhaust fan above your stove as the hot skillet will smoke.
- Add the oil and swirl it around in the skillet. When the oil begins to shimmer, carefully add the tuna, pressing each slice gently onto the surface of the skillet.
- Sear the tuna for 45-60 seconds. Check the underside of the tuna with a spatula. If the tuna is golden, flip it to the other side and sear for another 60-90 seconds until golden. Use tongs to flip and sear the long edges of the tuna until golden.
- Transfer the seared tuna to a large cutting board. Use a sharp knife to cut the tuna into thin slices. Serve and enjoy!
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