Seared Ahi Tuna

One of our favorite things to order when we're out for lunch is a simple seared Ahi Tuna Salad- its a light and good healthy lunch. We got obsessed with recreating one of our favorite restaurant's dishes – and tweaked this recipe for years to come up with the solid simple Seared Ahi Tuna dish that our whole family loves!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How To Make Seared Tuna

This recipe is simple, and we're breaking down each of the steps, so you can make solid tuna, even with no experience.

Seared Tuna Ingredients

To make this recipe, we will need the following ingredients:

• 16 oz Ahi Tuna Steaks (Yellowfin Tuna), about 1” thick
  The star of the dish—ahi tuna offers a rich, meaty texture with a mild, clean flavor. Its firm flesh is suited to high-heat searing, leaving the inside rare for that classic, buttery bite.
• 2 Tablespoons Soy Sauce
  Adds deep umami flavor, saltiness, and a savory backbone to the marinade. It enhances the natural flavor of the tuna without overpowering it.
• 1 Tablespoon Roasted Sesame Oil (or regular)
  Provides a nutty, toasty aroma and rich flavor, giving the tuna a distinctive Asian-inspired taste. Roasted sesame oil adds more depth compared to regular sesame oil.
• 1 Tablespoon Honey
  Brings a touch of sweetness to balance the saltiness of soy sauce and the heat from spices. It also helps create a light caramelization on the seared exterior.
• 1/2 Teaspoon Coarse Salt
  Enhances the natural flavor of the tuna and balances the sweetness and acidity in the marinade.
• 1/4 Teaspoon Ground Black Pepper
  Adds mild heat and earthy sharpness, complementing the savory and sweet elements.
• 1/4 Teaspoon Crushed Red Pepper (or Cayenne Pepper)
  Provides a subtle kick of heat, adding complexity and balancing the richness of the tuna and sesame oil.
• 1 Tablespoon Cooking Oil (Canola or Olive)
  Neutral or lightly flavored oil for high-heat searing. It prevents sticking and ensures a beautifully browned, crisp exterior without burning.
• 2 Tablespoons Black Sesame Seeds (or Toasted Sesame Seeds)
  Adds a nutty crunch, visual appeal, and a subtle roasted flavor. The seeds create a textured crust on the outside of the tuna.
• 1 Green Onion, Chopped (for garnish)
  Brings a fresh, mildly sharp flavor and a pop of color to brighten the dish right before serving.
• 1 Fresh Lime, Cut into Wedges (Optional for Serving)
  Adds a burst of citrusy acidity that enhances the tuna's flavor and balances the richness of the sesame oil and seared crust.

Seared Tuna Method

Once you've gathered your ingredients we will use this process:

Prep Tuna

Pat the Ahi Tuna steaks dry with a paper towel. Set aside.

Marinate

Dip Ahi Tuna steaks in Soy Sauce mixture, then place in sealable plastic bag (or bowl).

Dip in Sesame Seeds

When Ahi Tuna steaks are marinated, remove from bag. Place Sesame Seeds in small plate, and dip each Ahi Tuna steak, covering top and bottom.

Sear

Heat skillet over medium-high heat for a few minutes, and add 1 tablespoon cooking Oil. Carefully place Ahi Tuna steaks in hot oil. For 1” thick steaks, sear for approx. 1 minute on each side. For 1.5 inch steaks, it will increase to 1.5 to 2 minutes per side. Leave on heat an additional 30-60 seconds if you desire them more fully done.

Sear & Slice

When Ahi Tuna steaks are seared, remove from heat and place on cutting board, and drizzle with some of the reserved sauce.

Kitchen notes

Choose High-Quality, Sushi-Grade Tuna: Always buy sushi-grade or sashimi-grade ahi (yellowfin) or bigeye tuna for searing rare. Freshness is key since the center will remain mostly raw. Look for steaks that are firmvibrant in color (deep red or pink), and about 1 inch thick for best results.

Pat Tuna Dry Before Cooking: Use paper towels to remove excess moisture. A dry surface ensures a better sear and prevents steaming in the pan.

Marinate Briefly: A quick marinade (10-15 minutes) with soy sauce, sesame oil, and honey enhances flavor without overpowering the delicate tuna. Avoid long marinades—acid or salt can “cure” the tuna and change its texture.

Use a Hot, Heavy Pan: For the best sear, use a cast iron skillet or heavy-bottomed pan. Preheat until hot before adding oil. A high temperature ensures a fast sear, locking in flavor while keeping the center rare.

Use the Right Oil: Choose a high smoke-point oil like canolaavocadoor light olive oil for searing. Sesame oil is for flavor, but it burns easily—don't use it alone for cooking.

Sear Quickly: Cook tuna for about 30-60 seconds per sidedepending on thickness. You're aiming for a thin, caramelized crust while keeping most of the interior raw and tender.

Sear the Edges: Don't forget to sear the edges for a few seconds for an even finish.

Press on Sesame Seeds for Texture: Coat tuna with black or toasted sesame seeds before searing for a beautiful crust, added texture, and nutty flavor.

Rest Briefly Before Slicing: Let the tuna rest for 2-3 minutes after searing to allow juices to settle without overcooking from residual heat.

Slice Against the Grain: Use a sharp knife to slice thinly across the grain for the best texture and presentation.

Serve with Bright, Fresh Accompaniments: A squeeze of fresh lime or lemon enhances flavor and balances richness.

Pair With Sides or Over Salad: Pair with light sides like seaweed saladpickled gingerriceor a soy-based dipping sauce (ponzu, wasabi mayo, or ginger-soy vinaigrette). Seared tuna is fantastic in our The Best Chopped Chinese Chicken Salad Recipe – as a substitute for chicken!

Our Pro Tip

Don't Overcook Ahi Tuna

Ahi tuna is best served rare to medium-rare. Overcooking will make it dry and tough—think of it more like searing a steak than cooking typical fish.

A few answers

What Type of Tuna Should we Use?

Use sushi-grade ahi tuna (also known as yellowfin or bigeye tuna). Since seared ahi is served rare, high-quality, sashimi-grade tuna is essential for both safety and flavor.

How Thick Should Tuna Steak Be?

For best results, use tuna steaks that are about 1 inch thick. This allows you to get a nice sear on the outside while keeping the center rare and tender.

Do we need to use sushi-grade tuna IF we're searing it?

Yes. Even though you're searing the outside, the inside remains mostly raw. Always opt for sushi-grade tuna from a reputable source.

How do we get sesame seeds to stick?

Pat the tuna dry, then lightly brush it with soy saucesesame oilor a touch of olive oil before pressing it into the sesame seeds. This helps create an even, well-adhered crust.

Should we use black or white sesame seeds?

You can use either or a mix of both!
Black sesame seeds offer a slightly nuttier, earthier flavor and striking visual contrast.
White sesame seeds are milder and toast beautifully when seared.

What is the best oil for searing?

Use a high smoke-point oil like canolaavocadoor grapeseed oil. Avoid using sesame oil alone for searing—it's meant for flavor and burns easily.

How long should we sear the tuna?

Sear for about 30-60 seconds per side over high heat. You're aiming for a thin crust while keeping most of the interior raw (rare). Sear the edges briefly for an even finish.

Can we cook it more than rare?

While traditionally served rare to medium-rareyou can sear it longer if you prefer. However, ahi tuna can become dry and lose its buttery texture when overcooked.

Do we need to marinate the tuna first?

A short marinade (about 10-15 minutes) in soy saucesesame oilor a light glaze adds flavor, but it's optional. Avoid long marinades, as they can alter the texture of the tuna.

How Do we slice ahi tuna?

Let it rest briefly, then use a sharp knife to slice thinly against the grain. This ensures tender bites and a clean presentation.

What should we serve with seared ahi tuna?

Dipping sauces like ponzu, soy-ginger, wasabi mayo, or spicy aioli
Sides such as seaweed salad, jasmine rice, pickled ginger, cucumber salad, or avocado slices
It also works well over a fresh salad or in poke-style bowls.

Can we store leftovers?

Yes, but seared ahi tuna is best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 1 day. Serve chilled or at room temperature—avoid reheating, as it can ruin the texture.

Is it safe to eat rare seared ahi tuna?

Yes, if you're using sushi-grade tuna from a trusted source. This type of tuna is handled specifically for raw consumption. Consuming raw meats always carries some risk, especially if pregnant.

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Ingredients

• 16 ounces ahi tuna steaks, Yellowfin Tuna steaks (about 1” thick)
• 2 tablespoons soy sauce
• 1 tablespoon roasted sesame oil, or regular
• 1 tablespoon honey
• ½ teaspoon coarse Salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper, or cayenne pepper
• 1 tablespoon cooking Oil, Canola or Olive
• 2 tablespoons black sesame seeds, or toasted
• 1 green onion, chopped to garnish
• 1 fresh lime, optional, for serving

Method

1. Pat the Ahi Tuna steaks dry with a paper towel. Set aside.
2. In a small bowl mix the soy sauce, sesame oil, honey, salt, pepper, and crushed red pepper.
3. Dip Ahi Tuna steaks in Soy Sauce mixture, then place in sealable plastic bag (or bowl).
4. When all Ahi Tuna steaks are dipped and placed in bag, pour the mixture in with the tuna, and seal or cover. Allow to marinate for at least 15 minutes, but 2 hours is best.
5. When Ahi Tuna steaks are marinated, remove from bag and retain liquid in bag. Place sesame seeds in small plate, and dip each ahi tuna steak, covering top and bottom.
6. Heat skillet over medium-high heat for a few minutes, and add 1 tablespoon cooking oil.
7. Carefully place Ahi Tuna steaks in hot oil. For 1” thick steaks, sear for approx. 1 minute on each side. For 1.5 inch steaks, it will increase to 1.5 to 2 minutes per side. Leave on heat an additional 30-60 seconds if you desire them more fully done.
8. When Ahi Tuna steaks are seared (they will be medium-rare inside), remove from heat and place on cutting board, and drizzle with some of the leftover marinate sauce.
9. Slice ahi tuna steaks in thin slices (about 1/2 inch), and lean them a little to display on plate.
10. Garnish with chopped Green Onion, sprinkled Sesame Seeds, and Lime wedges.
11. Enjoy!