I seared an Ahi Tuna Steak with a sesame crust that looks ridiculous and tastes way too good for something that takes ten minutes, keep scrolling.

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I am obsessed with seared ahi tuna. I love the way the sesame-crusted edges crack and the center stays silky, like sushi that learned to party.

I keep thinking about Tuna Steak Recipes but this one hits different, simple, fast, loud flavor. And I always reach for ahi or yellowfin tuna steaks and a splash of low sodium soy sauce or tamari for that salty backbone.

It’s the kind of thing that makes me cancel plans and order in instead of cook for a crowd. Raw-ish, hot, crunchy, clean.

I crave it in a Tuna Steak Sushi Bowl or poke daily.

Ingredients

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Ahi or yellowfin tuna steaks: meaty, protein-packed, keeps the center tender and slightly rare.
Soy sauce or tamari: salty umami punch that’s simple and familiar, not too fussy.
Toasted sesame oil: nutty aroma, just a little goes a long way.
Neutral oil for searing: gets that brown crust fast without burning the fish.
Sesame seeds: crunchy little bits, pretty on the outside and add texture.
Kosher salt: brings out the tuna’s natural taste, don’t skip it.
Freshly ground black pepper: sharp finish, a tiny kick that wakes things up.
Scallion garnish: bright green freshness, adds a mild onion snap.
Lemon or lime wedges: zingy citrus squeeze brightens the rich fish.
Wasabi paste: spicy kick for dipping, it’s thrilling if you like heat.
Spicy mayo: creamy, cooling heat if wasabi isn’t your thing.

Ingredient Quantities

2 ahi or yellowfin tuna steaks, about 6 to 8 oz each

1 tablespoon low sodium soy sauce or tamari

1 teaspoon toasted sesame oil

1 to 2 tablespoons neutral oil for searing (canola, grapeseed, vegetable)

2 tablespoons sesame seeds (white or a mix of white and black)

kosher salt, to taste

freshly ground black pepper, to taste

1 scallion, thinly sliced for garnish (optional)

lemon or lime wedges for serving (optional)

wasabi paste or spicy mayo for dipping (optional)

How to Make this

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1. Pat the tuna steaks dry with paper towels, season both sides lightly with kosher salt and freshly ground black pepper.

2. In a shallow dish mix 1 tablespoon low sodium soy sauce or tamari with 1 teaspoon toasted sesame oil, then brush or drizzle both sides of the tuna so it gets a thin coating.

3. Spread the 2 tablespoons sesame seeds on a plate and press each tuna steak into the seeds so the top and sides are coated, pressing firmly so they stick.

4. Heat a heavy skillet (cast iron is best) over medium-high until very hot, then add 1 to 2 tablespoons neutral oil and swirl to coat the pan.

5. Carefully lay tuna steaks sesame-side down in the hot pan, press gently for a few seconds so seeds make contact, then sear 1 to 1 1/2 minutes; flip and sear the other side 30 to 45 seconds for rare to medium-rare. Do not overcook if you want that raw center.

6. Transfer steaks to a cutting board and let rest 1 to 2 minutes — this keeps them juicy.

7. Thinly slice the tuna against the grain into 1/4 inch thick slices, arrange on a plate.

8. Garnish with thinly sliced scallion, squeeze lemon or lime wedges over the fish to brighten flavors, and serve with wasabi paste or spicy mayo on the side for dipping.

9. Quick tips: use very hot pan and minimal oil for a crisp sesame crust; if your seeds brown too fast lower the heat a bit; for a really even crust press seeds on with a spatula while searing.

10. If you like more flavor, marinate the tuna 10 minutes in the soy-sesame mix before coating with seeds but dont marinate longer or it will start to cure the fish.

Equipment Needed

1. Paper towels or a clean kitchen towel for drying the tuna
2. Small shallow dish or bowl for the soy and sesame oil mix
3. Pastry brush or spoon to brush the marinade on the steaks
4. Plate for spreading the sesame seeds and pressing the fish into them
5. Heavy skillet, cast iron preferred, for searing the tuna
6. Neutral oil and a spoon or small pourer for measuring/adding oil
7. Fish spatula or tongs to turn the steaks without tearing them
8. Cutting board and a very sharp chef’s knife for thin slicing
9. Serving plate and lemon/lime wedges plus small ramekin for wasabi or sauce

FAQ

Q: How long should I sear the tuna so the center stays pink?

A: For 1 inch thick steaks, cook 45 to 60 seconds per side over very high heat for a rare center. Thicker steaks need about 90 seconds per side. You want a thin browned crust and a cool or slightly warm pink middle. If you like it more done, add 15 to 30 seconds per side, but don’t overcook or it gets dry.

Q: Do I need sushi grade tuna to eat it rare?

A: Yes, use sushi or sashimi grade tuna from a trusted seller if you plan to eat it raw or very rare. That means it was handled and frozen properly to reduce parasites. If you’re unsure, cook it longer until opaque all the way through.

Q: How do I get the sesame seeds to stick and form an even crust?

A: Pat the steaks dry, brush or rub on the soy sauce and sesame oil, then press the sesame seeds into the sides firmly. Do the sear right away so the seeds stick. A nonstick or well seasoned stainless pan and high heat help form a uniform crust.

Q: What oil should I use for searing?

A: Use a neutral oil with a high smoke point like canola, grapeseed, or vegetable oil. The sesame oil is for flavor, use only a little of it in the marinade so it won’t burn when the pan gets hot.

Q: How should I slice and serve the tuna?

A: Let the steaks rest 2 minutes after searing, then slice thinly against the grain to keep it tender. Serve with scallions, lemon or lime wedges, and wasabi or spicy mayo for dipping. Serve immediately so slices stay warm and juicy.

Q: Can I marinate the tuna ahead of time and how long?

A: You can marinate briefly for 10 to 20 minutes in the soy and sesame oil mix. Don’t marinate longer than 30 minutes or the soy can start curing the surface and make the texture mushy. If you need more flavor without time, just brush the marinade on right before searing.

Fast & Easy Seared Tuna (Ahi Or Yellowfin Tuna) Recipe Substitutions and Variations

Low sodium soy sauce or tamari: swap for coconut aminos for a milder, slightly sweet option; or use a splash of Worcestershire if you want umami and you don’t have soy.
Toasted sesame oil: you can use regular olive oil or a light toasted peanut oil for nutty flavor; if allergic, just leave it out and add a pinch of toasted sesame seeds later.
Neutral oil for searing: avocado oil or grapeseed oil work great at high heat; clarified butter (ghee) gives richer flavor but watch the temp so it doesn’t burn.
Sesame seeds: replace with toasted chopped pistachios or chopped almonds for crunch and color, or use poppy seeds if you want a subtle, different texture.

Pro Tips

1) Get the pan screaming hot before you add the oil, otherwise the seeds just soak up fat and go soggy. If the seeds start to smoke or turn too dark turn the heat down a bit, not all the way off though or you’ll lose the sear.

2) Press the seeds on with your hands first, then press again with a spatula while it hits the pan so you get an even crust. Don’t press so hard you mash the steak, just enough that the seeds stick.

3) Keep cook time short and trust your eyes not the clock, every steak is different thickness. For that pink middle flip quick and let it rest, resting time makes it juicier even if it looks done.

4) If you want an extra layer of flavor brush a little soy-sesame mix on just before searing or serve a tiny bowl on the side for dipping. But dont marinate longer than 10 minutes or the soy will start to cure the tuna and change the texture.

Fast & Easy Seared Tuna (Ahi Or Yellowfin Tuna) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I seared an Ahi Tuna Steak with a sesame crust that looks ridiculous and tastes way too good for something that takes ten minutes, keep scrolling.

Servings

servings

Calories

425

kcal

Equipment: 1. Paper towels or a clean kitchen towel for drying the tuna
2. Small shallow dish or bowl for the soy and sesame oil mix
3. Pastry brush or spoon to brush the marinade on the steaks
4. Plate for spreading the sesame seeds and pressing the fish into them
5. Heavy skillet, cast iron preferred, for searing the tuna
6. Neutral oil and a spoon or small pourer for measuring/adding oil
7. Fish spatula or tongs to turn the steaks without tearing them
8. Cutting board and a very sharp chef’s knife for thin slicing
9. Serving plate and lemon/lime wedges plus small ramekin for wasabi or sauce

Ingredients

2 ahi or yellowfin tuna steaks, about 6 to 8 oz each
1 tablespoon low sodium soy sauce or tamari
1 teaspoon toasted sesame oil
1 to 2 tablespoons neutral oil for searing (canola, grapeseed, vegetable)
2 tablespoons sesame seeds (white or a mix of white and black)
kosher salt, to taste
freshly ground black pepper, to taste
1 scallion, thinly sliced for garnish (optional)
lemon or lime wedges for serving (optional)
wasabi paste or spicy mayo for dipping (optional)

Directions

Pat the tuna steaks dry with paper towels, season both sides lightly with kosher salt and freshly ground black pepper.
In a shallow dish mix 1 tablespoon low sodium soy sauce or tamari with 1 teaspoon toasted sesame oil, then brush or drizzle both sides of the tuna so it gets a thin coating.
Spread the 2 tablespoons sesame seeds on a plate and press each tuna steak into the seeds so the top and sides are coated, pressing firmly so they stick.
Heat a heavy skillet (cast iron is best) over medium-high until very hot, then add 1 to 2 tablespoons neutral oil and swirl to coat the pan.
Carefully lay tuna steaks sesame-side down in the hot pan, press gently for a few seconds so seeds make contact, then sear 1 to 1 1/2 minutes; flip and sear the other side 30 to 45 seconds for rare to medium-rare. Do not overcook if you want that raw center.
Transfer steaks to a cutting board and let rest 1 to 2 minutes — this keeps them juicy.
Thinly slice the tuna against the grain into 1/4 inch thick slices, arrange on a plate.
Garnish with thinly sliced scallion, squeeze lemon or lime wedges over the fish to brighten flavors, and serve with wasabi paste or spicy mayo on the side for dipping.
Quick tips: use very hot pan and minimal oil for a crisp sesame crust; if your seeds brown too fast lower the heat a bit; for a really even crust press seeds on with a spatula while searing.
If you like more flavor, marinate the tuna 10 minutes in the soy-sesame mix before coating with seeds but dont marinate longer or it will start to cure the fish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.