Seared ahi tuna is two tuna steaks seasoned with salt, pepper and sesame seeds, then seared in a cast iron skillet for 45 seconds to 1 minute per side. Four ingredients, 7 minutes, the inside stays raw and pink.
Getting the skillet hot enough before the fish touches it is the only thing that matters here. Flick water on the pan and if it sizzles instantly, it is ready. A pan that is not hot enough will steam the tuna instead of searing it, and you end up with grey cooked fish instead of a crust around a raw centre.
Pressing the sesame seeds into both sides of the steak before it hits the oil is what gives you a crust that has crunch. Sprinkle them on loosely and they fall off in the pan. Pat them firmly with your palm so they embed into the surface, and they toast in place during the sear.
Seared Ahi Tuna
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings5
minutes2
minutes318
kcalRaw tuna steaks patted dry, seasoned with salt and pepper, pressed with sesame seeds on both sides, then seared in olive oil in a screaming hot cast iron skillet. Whole30, paleo, gluten-free and dairy-free.
Ingredients
2 raw tuna steaks, thawed, about 1 inch thick
Kosher salt and ground black pepper
2 teaspoons white sesame seeds
1 tablespoon extra virgin olive oil
Directions
- Season the steaks:Pat each tuna steak dry with a paper towel. Sprinkle both sides with salt and pepper. Press about half a teaspoon of sesame seeds into each side with your palm so they stick.
- Heat the skillet:Bring a cast iron skillet to medium-high heat with the olive oil. Swirl to coat. The pan is ready when a flick of water sizzles on contact.
- Sear the tuna:Lay the steaks in the pan and sear for 45 seconds to 1 minute per side. Do not move them during the sear
- Rest and serve:Remove to a clean plate and rest for 5 minutes. Slice against the grain and serve immediately.
FAQs
Does the tuna need to be sushi grade?
There is no official grading standard called sushi grade. It is a label some stores use to signal their highest quality fish. Frozen tuna from the grocery store butcher section works fine, thawed in cold water before cooking. If you are unsure, ask the fishmonger whether the fish is safe to eat raw.
Is the inside supposed to be raw?
Yes. Seared ahi tuna is raw in the centre by design, with only the outer edge cooked. If you prefer it cooked through, this is not the right recipe. Consuming raw fish carries risk, so buy from a source you trust and cook it the same day you thaw it.
Can you grill this instead of using a skillet?
Yes. Preheat the grill to high, clean and grease the grates, and sear for 1 minute per side. A Blackstone flattop griddle also works the same way with olive oil drizzled on the surface. The timing stays identical across all three methods.
What should you serve with seared ahi tuna?
Crispy rice with sliced avocado and spicy mayo is the author’s favourite combination. It also works sliced on a poke bowl, in tacos with mango salsa, on a sesame ginger slaw, or over guacamole as an appetiser. Soy sauce, coconut aminos or tamari on the side for dipping.
How do you store leftovers?
Eat it the same day if possible. Leftover seared tuna keeps in the fridge for 24 hours maximum in an airtight container. It does not reheat well because any heat pushes the raw centre past the point you want it. Eat leftovers cold, sliced thin over a salad.
