Seared Ahi Tuna

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There’s nothing easier or more satisfying than picking up a piece of sushi-grade Ahi tuna at a trusted fishmonger (I highly recommend The Market at River Falls in Potomac Village if you are in the area) and searing it for dinner. Served with pickled ginger over sushi rice or draped over a green salad with wasabi vinaigrette, you will have an impressive, healthy meal with minimal effort.

Searing the tuna is incredibly simple. Starting by quickly marinating the tuna in soy sauce helps by not only imparting flavor to the fish but by helping the coating adhere. The coating, which in this case features sesame seeds, should include a bit of sugar which helps achieve a golden crust. And finally, your pan needs to be searing hot…I mean, we are searing here.

Not much more to say. Just follow these simple directions for Seared Ahi Tuna and make your favorite restaurant order at home. Enjoy!

Seared Ahi Tuna
Print Recipe

Seared Ahi Tuna

Servings: 2

Ingredients

  • 1 lb ahi tuna
  • 1 Tbls soy sauce or Tamari
  • 2 Tbs high heat oil for searing, ie peanut or grapeseed

For Sesame Crust

  • 3 Tbls sesame seeds
  • 1 Tbls garlic powder
  • 1 tsp kosher salt
  • 1 tsp freshly cracked pepper
  • 1 tsp sugar
  • 1 tsp dried thyme

Instructions

  • Pat dry the ahi tuna with paper towels. Place ahi tuna on a plate, coat all sides with soy sauce. This will help the sesame spice adhere to the tuna.
  • Mix the Sesame Crust ingredients together in a small bowl. Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh. Coat the sides. 
  • Read through the rest of the directions before starting because the next part goes very quickly.The goal here is to get a nice golden sear on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
  • Heat a cast-iron skillet over medium-high heat, until very very hot. Turn your hood fan on. When the pan is hot a flick of water should sizzle loudly.
  • Add the oil and coat the pan and let it get hot. Carefully lay the tuna in the pan, pressing it down into the skillet with a metal spatula. Sear 45-60 seconds- checking the underneath by lifting one corner to see if it is golden. When deeply golden, carefully flip. If not golden, turn the heat up.
  • Sear the other side, 60-90 seconds until golden. Sear the long edges using tongs to hold it upright.
  • Place on a cutting board,then using a very sharp knife, thinly slice, and serve.
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