Ingredients
Scale
- 2 sushi-grade ahi tuna steaks (1–1.5 inches thick)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- Prepare the Tuna: Pat the ahi tuna steaks dry with paper towels. Lightly coat them with olive oil and season both sides with black pepper, garlic powder, and salt. Sprinkle sesame seeds on top for an extra crunch, if desired.
- Heat the Pan: Heat a cast-iron skillet or heavy-bottomed pan over high heat until it’s smoking hot.
- Sear the Tuna: Place the tuna steaks in the pan. Sear each side for 1–2 minutes, depending on your preferred level of doneness. The outside should develop a golden crust while the inside remains rare.
- Rest the Tuna: Remove the tuna from the pan and let it rest for about 1 minute.
- Slice and Serve: Slice the tuna into thin strips or cubes. Serve with a soy reduction, wasabi mayo, or on a bed of fresh greens.
Notes
- For the best results, use sushi-grade ahi tuna. It ensures freshness and is safe to consume raw or rare.
- Avoid overcooking the tuna. The goal is to achieve a crispy crust while keeping the center tender and rare.
- For an Asian-inspired twist, serve the tuna with a sesame vinaigrette or soy-ginger dipping sauce.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Lunch or Dinner
- Cuisine: Seafood
Nutrition
- Calories: 200 per serving
- Fat: 8 g
- Carbohydrates: 1 g
- Protein: 28 g
Keywords: ahi tuna recipe, seared ahi tuna, perfect ahi tuna, tuna steaks recipe, sushi-grade tuna