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Seared Ahi Tuna

Ahi tuna seared to perfection delivers a buttery, ruby-red center with a caramelized sesame crust that rivals any high-end restaurant. This recipe transforms a single protein into a show-stopping meal in under fifteen minutes.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Appetizer, Main Dishes
Cuisine: Japanese-Inspired, Pacific Rim
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Tuna
  • 1.5 pounds sushi-grade ahi tuna steaks cut 1.5 inches thick
  • 3 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons avocado oil or other high-smoke-point oil
For the Dipping Sauce
  • 0.25 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh ginger finely grated
  • 0.5 teaspoon honey
  • 1 green onion thinly sliced

Equipment

  • 12-inch cast iron skillet or heavy stainless steel pan
  • Wide metal spatula or fish spatula
  • Shallow dish or plate
  • Sharp chef's knife
  • Cutting board
  • Small mixing bowl
  • Paper towels
  • Kitchen timer

Method
 

  1. Prepare the Dipping Sauce: Combine the soy sauce, rice vinegar, sesame oil, grated ginger, and honey in a small bowl. Whisk until the honey dissolves completely, then stir in the sliced green onion. Set aside.
  2. Mix the Sesame Seed Crust: Pour the white and black sesame seeds onto a shallow plate and mix them together with your fingers. Spread the mixture into an even layer about half an inch deep.
  3. Dry and Season the Tuna: Pat each tuna steak thoroughly dry with paper towels, pressing firmly to remove all surface moisture. Season all sides evenly with the kosher salt and black pepper.
  4. Coat the Tuna in Sesame Seeds: Press each tuna steak firmly into the sesame seed mixture, coating the top completely. Flip and repeat on the bottom, then press seeds onto all four sides until no visible red is showing.
  5. Preheat the Skillet: Set your cast iron skillet over high heat and let it preheat for three full minutes until smoking hot.
  6. Add the Oil: Add the avocado oil to the hot pan and swirl to coat the entire bottom surface. Wait ten seconds for the oil to heat and shimmer.
  7. Sear the First Side: Lay the tuna steaks gently into the pan, placing them away from you. Do not move them once they hit the surface. Sear for exactly 60 to 90 seconds.
  8. Sear the Second Side: Slide the spatula under each steak and flip in one confident motion. Sear the second side for another 60 to 90 seconds, maintaining high heat.
  9. Sear the Edges (Optional): Using tongs, briefly press each narrow edge against the pan surface for 15 to 20 seconds for a fully crusted exterior.
  10. Rest the Tuna: Transfer the seared tuna to a clean cutting board and let it rest for exactly 2 minutes.
  11. Slice the Tuna: Using your sharpest knife, slice each tuna steak against the grain into half-inch medallions. Wipe the blade clean between cuts.
  12. Plate and Serve: Fan the slices across plates in a single layer, showing the red centers prominently. Drizzle lightly with dipping sauce and serve the remainder on the side. Serve immediately.

Notes

Remove tuna from refrigeration exactly 15 minutes before cooking. The total contact time between fish and pan should never exceed 3 minutes. Do not reheat leftover seared ahi tuna; serve leftovers cold over salads or in poke bowls. Store leftover seared tuna tightly wrapped in refrigerator for up to 2 days maximum.