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I love cooking this seared ahi tuna recipe when I’m craving sushi or a nice seafood dinner at home. It’s so easy and quick to make, but it feels like a gourmet-level meal. Sushi-grade yellowfin tuna steaks are coated in Dijon mustard and sesame seeds, then briefly pan-seared. I love to slice up this sesame-crusted ahi tuna, then serve it with an arugula salad, in a sushi bowl, or a poke bowl.
5-Star Review
“So easy and so delicious!!!! My husband was licking the plate after!” -Lacey
Easy Ahi Tuna Steak Recipe
You only need 3 ingredients to make these pan-seared, sesame-crusted ahi tuna steaks. This is such a simple, straightforward how-to, but it makes a beautiful, restaurant-level seafood dish. I find it’s easy enough for a weeknight meal, but fancy enough to serve at a dinner party.
Tips for Beginners
- Find quality Ahi Tuna. 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.
- It is safe to eat raw tuna. As long as the tuna smells sweet and not fishy, is fresh or flash-frozen, and is sushi-grade, it is perfectly safe to eat raw.
- Marinating is optional. Combine soy sauce, oil, and any seasonings or ingredients you like, such as ginger, sambal oelek, cayenne pepper, wasabi, or garlic. 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.
- A hot skillet is a must. We want the tuna to be close to raw when it’s done, but we still want a nice seared crust on the outside. I recommend using cast iron as it holds the heat well.
Seared Ahi Tuna Recipe
Ingredients
- 8 oz. Ahi Tuna steak (yellowfin or Saku) ½ lb. (230g), thawed if frozen
- ½ tbsp Dijon mustard
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
Instructions
- Preheat a large skillet over high heat. Get the pan smoking hot before adding the tuna. This will create the perfect sear. To test whether it is hot enough, add a drop of water to the pan. If it sizzles and skips across the surface, it is ready.
- Meanwhile, season the tuna steak with Dijon mustard all over.8 oz. Ahi Tuna steak (yellowfin or Saku), ½ tbsp Dijon mustard
- Combine the black and white sesame seeds on a shallow plate, then gently press the tuna steak into seeds to coat it on all sides.1 tbsp white sesame seeds, 1 tbsp black sesame seeds
- Place your tuna in the skillet once it is ready, cook on one side for 1-1½ minutes, just to sear. Don't move the fish around. Let it sit until it develops a nice sear and naturally releases from the pan, then flip. Make sure you sear all sides but do not overcook.
- Transfer to a cutting board, let rest for a minute, then slice. Serve as desired.
Equipment
- Cast Iron Skillet (optional)
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Sear Ahi Tuna Step by Step
Prepare the tuna steaks: Preheat a large skillet over high heat. Season 8 oz. yellowfin tuna steaks with ½ tbsp of Dijon mustard, making sure to run the mustard all over.
Coat tuna: Combine 1 tbsp white sesame seeds and 1 tbsp black sesame seeds on a shallow plate, and then gently press the tuna steaks into the seeds to coat on all sides.
Sear the tuna: Place the sesame-crusted tuna steaks in the skillet as soon as it gets very hot. Test whether it is hot enough by adding a drop of water to the pan. If it sizzles and skips across the surface, it is ready.
Cook the tuna on one side for 1-1½ minutes, just to lightly sear. Then flip over and continue searing each side for about 45-60 seconds each. Make sure you sear all sides.
Rest and serve: Transfer the tuna to a cutting board, let it rest for a minute, then slice and serve. Enjoy!
How to Store
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
I find 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.
Sometimes, I’ll slice up the seared tuna and use it to make tuna poke bowls or sushi bowls. I’ll add white rice, or throw in some pickled beets, and fresh greens, and I’m all set.
More Tuna Recipes To Try
Tuna Salad: This is a classic everyday recipe I love having in the fridge for quick and easy lunches. Featuring creamy mayo, crunchy walnuts, and crisp red onions, I eat it on its own, over salad, or between two slices of my favorite bread.
Tuna Noodle Casserole: Nothing says nostalgia more than this casserole. A true family favorite, I load it up with canned tuna, egg noodles, and a lot of other goodies, so it comes out creamy and comforting with a delicious crunchy topping.
This recipe makes fresh tuna fabulously delicious!
This was surprisingly good….been trying online tuna marinade recipes for quite a while now, and this one really was tasty. It will be my go-to next time company comes over.
So easy and so delicious!!!!! My husband was licking the plate after!
Wow, that looks so delicious, Lacey!