Seared Ahi Tuna
Quickly seared ahi tuna with a savory soy soak and a crunchy spice-sesame crust.
Servings: 2 servings
Ingredients
- 2 ahi tuna steaks about 3/4 inch thick each
- 1/4 cup soy sauce
- 2 tablespoons sesame seeds (white)
- 1 tablespoon black sesame seeds
- 1 tablespoon onion flakes
- 2 teaspoons dried ginger flakes
- 1 teaspoon garlic granules
- 1 teaspoon light brown sugar
- 2 teaspoons chilli flakes
- 1 teaspoon dried oregano
- cooking oil for searing, enough to coat the pan
Instructions
- Place the ahi tuna steaks on a plate and pour the 1/4 cup soy sauce over them, turning to fully coat each side; let them soak while you prepare the crust (about 5 minutes).
- On a separate plate or shallow dish combine the sesame seeds, black sesame seeds, onion flakes, dried ginger, garlic granules, light brown sugar, chilli flakes, and dried oregano to form the dry crust mixture.
- Press each soy-soaked tuna steak into the dry mixture, coating all sides and forming a thick crust; shake off any excess.
- Heat a skillet over high heat and add enough oil to coat the pan. When the oil is shimmering and very hot, add the tuna steaks.
- Sear the tuna 1.5–2 minutes per side, without moving it, until a crisp crust forms while the interior remains rare; do not overcook.
- Transfer the steaks to a cutting board and slice against the grain into 1/4-inch thick pieces using a very sharp knife.
- Arrange slices on a plate and serve immediately.
Equipment
- Skillet or frying pan
- plate for soy soak
- plate or shallow dish for crust
- Sharp Knife
- Tongs or spatula
Notes
- Buy fresh ahi from a fishmonger and tell them you’ll cook it rare.
- Do not marinate in soy sauce for more than 30 minutes to avoid curing the fish.
- Preheat the pan until very hot for a proper sear.
- Sear 1.5–2 minutes per side and flip only once to prevent crumbling.
- Slice against the grain with a sharp knife for clean slices.