ahi tuna recipe -seared
This image showcases a perfectly seared ahi tuna steak, sliced to reveal its rare center and coated with a sesame seed crust. Served alongside vibrant stir-fried vegetables and artfully drizzled with soy sauce, the dish captures the essence of healthy, high-protein, gourmet cooking. Ideal for blog posts or recipe pages focusing on low-carb, high-protein meals with Asian-inspired flavors.
Ingredients
- Ahi Tuna Steaks 2, about 6 oz each: Choose fresh, high-quality ahi tuna steaks for the best flavor. Look for tuna with a rich, red color, which indicates freshness. If you’re unsure, ask your fishmonger for recommendations.
- Olive Oil 2 tbsp: This will help achieve a perfect sear while adding a light, fruity note to the tuna. You can also use avocado oil if you prefer a higher smoke point.
- Salt and Freshly Ground Black Pepper to taste: A simple seasoning, but it’s essential to enhance the natural flavors of the tuna. Don’t be afraid to season generously!
- Sesame Seeds 2 tbsp: Optional, but they’re a great addition for some crunch and nutty flavor. Toasting them lightly before adding them to the tuna gives an extra depth of flavor.
- Soy Sauce 1 tbsp: Adds a savory, umami boost to the dish. You can swap this for tamari if you're avoiding gluten.
- Garlic 1 clove, minced: A little garlic goes a long way in adding depth to the flavor.Fresh garlic is ideal, though garlic powder can be substituted if fresh isn’t available
- Lemon 1, cut into wedges: Fresh lemon juice brightens up the dish and balances the richness of the tuna. It’s perfect for drizzling over the finished tuna or for a quick squeeze during cooking.
- Chili Flakes optional: For those who like a little heat, a pinch of chili flakes can add a spicy kick to the dish. You can adjust the amount to suit your desired level of spice!
Instructions
- Pat the Tuna Dry
- Before anything else, use paper towels to pat your tuna steaks dry. Removing moisture helps you get that ideal sear—it’s the secret to a crisp, golden crust instead of a soggy surface.
- Season Generously
- Sprinkle both sides of each steak with salt and freshly cracked black pepper. Don’t be shy here! This basic seasoning enhances the natural flavor of the tuna without overpowering it.
- Heat the Skillet
- Place a heavy-bottomed pan (like cast iron or stainless steel) over medium-high heat. Add about 2 tablespoons of olive oil. Wait until the oil shimmers—this means it’s hot enough for searing.
- Sear the Tuna – First Side
- Gently lay the tuna steak in the hot pan. Let it cook without moving it for 1½ to 2 minutes. You’ll see the bottom edges start to turn opaque—this is your cue that the crust is forming.
- Flip and Finish
- Carefully flip the steak with tongs. Sear the other side for another 1½ to 2 minutes, depending on your desired doneness.
- Let It Rest
- Remove the tuna from the heat and let it rest for a minute or two. This helps the juices redistribute and gives you a tender, melt-in-your-mouth finish.
- Slice and Serve
- Use a sharp knife to cut the tuna across the grain into thin slices. Serve immediately with your favorite sauce or a squeeze of fresh lemon for a zesty touch.
Notes
Nutrition values may vary depending on ingredients and portion size