Seared Ahi Tuna Recipe
Make Seared Ahi Tuna Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Seared Ahi Tuna
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ahi Tuna and Marinade
Crust and Finish
Optional Garnish / Sauce
Method
Ahi Tuna and Marinade
Prepare and Marinate
Pat the ahi tuna loin dry with paper towels. In a shallow dish or bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, honey (or mirin), and black pepper until combined. Place the tuna in the dish and spoon marinade over it to lightly coat all sides. Marinate 10–15 minutes at room temperature (no longer than 30 minutes to avoid over-salting and curing the fish). Remove the tuna from the marinade and let excess drip off. Reserve marinade for basting or discard.
Crust and Searing
Apply Sesame Crust
On a large plate, combine white and black sesame seeds and spread into an even layer. Press the top and sides of the tuna lightly into the sesame seeds to form an even crust over 80–90% of the surface, leaving the bottom (which will contact the pan) lightly coated so it sears evenly.
Sear the Tuna
Carefully lay the tuna loin into the hot skillet, sesame-coated side down first if you prepared one side more thickly. Sear without moving for 30–45 seconds to develop a deep golden crust. Turn and sear the opposite sides for 20–30 seconds each, rotating to sear all edges. Total searing time depends on the tuna thickness; aim for a rare center (cool red to warm pink). If you prefer medium-rare, add 15–30 seconds per side.
Finish and Rest
If using, add the butter to the pan for the last 10 seconds and spoon the melted butter and remaining oil over the tuna to glaze. Transfer the tuna to a cutting board and sprinkle with fine sea salt. Let rest 2–3 minutes before slicing to allow juices to settle.
Serve and Garnish
Slice the tuna crosswise into 1/4-inch to 1/2-inch slices using a very sharp knife. Fan the slices on a platter or individual plates. Serve with lemon or lime wedges, a small bowl of soy or ponzu, sliced scallions, pickled ginger or microgreens, and a dab of wasabi or aioli if desired. Drizzle a little reserved marinade or additional sesame oil over the tuna if you like. Enjoy immediately.