seared ahi tuna

This Seared Ahi Tuna has tons of flavor, paired with an Orange Avocado Salsa on the side. It's a delicious dinner fit for company or a special occasion!

Seared Ahi Tuna with Orange Mint Avocado Salsa

soy sauce

tbsp orange juice

ahi tuna steaks

tbsp oil

navel oranges

jalapeno (finely minced (2 tbsp))

mint

tbsp finely chopped shallot

tbsp extra virgin olive oil

salt (divided)

avocado (diced)

Place the soy sauce, orange juice, and tuna steaks into a bag, and let marinate in the fridge for 30 minutes.

In the meantime, prepare the salsa. Cut the oranges into segments (see How to Segment an Orange if you don't know how), and place into a bowl.

Add the jalapeno, mint, shallot, oil, and 1/8 tsp salt, and stir to combine.&nbsp;

Add the avocado and remaining 1/8 tsp salt, and toss gently, just enough to coat the avocado with the other ingredients.

Preheat a skillet, preferably cast iron, over high heat, until the pan starts to smoke.

Add the high heat cooking oil, then sear the tuna on each side for about 60-90 seconds, until browned. The pan should be hot enough that it sizzles loudly when you add the tuna.

Once the bottom and top are seared and golden, rub any leftover exposed pink surfaces on the sides against the pan, to cook all exterior parts of the fish.

Thinly slice the fish, then arrange on a plate with the orange avocado salsa on the side. Enjoy!

Seared ahi tuna with crispy sesame green beans is a gourmet recipe made right at home! Silky cauliflower carrot ginger puree adds a touch of elegance with ease.

Seared Ahi Tuna with Crispy Sesame Green Beans

tuna

cauliflower florets

carrots (1-inch pieces)

garlic (sliced)

ginger

olive oil

salt

green beans (or haricot verts)

Sesame oil

garlic

water

soy sauce (low sodium)

sesame seeds

carrots (optional)

red cabbage (thinly sliced, optional)

cilantro leaves (optional)

green onions (thinly sliced, optional)

Remove tuna from vacuum pack and place in refrigerator to thaw, covered with plastic wrap. Allow to thaw for approximately 3 hours.

Seared Ahi Tuna

In a medium-sized pot with about 1-inch of water in the bottom and fitted with a steamer, cover, and heat over medium-high until steam forms. Add cauliflower, carrots, garlic, and ginger. Steam for about 10 minutes or until vegetables are fork-tender.

Transfer steamed vegetables to a blender. Add olive oil and salt. Blend on medium-low speed for about 30 seconds, until the vegetables are broken down.

Increase speed to high and puree for 30 seconds, until smooth puree forms. Use the blender stick to help push the vegetables down, or stop and scrape the blender as needed.

Taste and season with more salt and pepper as desired. Keep covered and set aside.

Puree

Heat a medium-sized pan fitted with a lid over medium-low heat. Add sesame oil and olive oil, and heat until oil is warmed but not smoking.

Add garlic and ginger, saute for 30 seconds, continuously stirring until fragrant. Add green beans and increase heat to medium, saute for 1 minute. Add one tablespoon water and one teaspoon soy sauce, stir to combine. Cover and allow to cook for 2 minutes.

Stir and cover, cook another 1 to 2 minutes, or until beans are crispy and tender. Turn off heat. Season with salt and pepper as needed. Sprinkle beans with sesame seeds.

If adding carrots, cabbage, cilantro, and green onion, add and combine right before serving.

Sesame Green Beans

Remove tuna from the refrigerator. Divide cauliflower carrot puree evenly among two bowls. Layer tuna on top. Add sesame green beans to each bowl.

To Serve

Looking for 5 minute recipes? Seared tuna is a super quick, nutritious and filling 5 minute recipe; serve with leftover veggies and rice.

5-Minute Seared Ahi Tuna

Kosher salt and fresh ground pepper

Pat the tuna dry. Sprinkle liberally with kosher salt and fresh ground black pepper on both sides.

Heat the olive oil in a medium skillet over medium high heat. Add the steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. Slice the tuna against the grain into 1/2 inch slices. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1590685708/ez6lcljchzfudz11mlr0.mp4

Looking for 5 minute recipes? Seared ahi tuna is a super quick, nutritious and filling 5-minute recipe; serve with leftover veggies and rice.

How to Sear Ahi Tuna

Seared Tuna with Sesame Crust. Learn how to make the best Sesame Ahi Tuna- crispy golden on the outside and rare on the inside in just 10 minutes flat!

Sesame Crusted Seared Tuna

soy sauce or GF liquid aminos

sesame seeds (black,

garlic powder (or onion powder)

cracked pepper

sugar

Mix the Sesame Crust ingredients together in a small bowl.

Place ahi tuna on a plate, coat all sides with soy sauce. This will help the sesame spice adhere to the tuna.

Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh. Coat the sides. Read through the rest of the directions before starting because the next part goes very quickly.

The goal here is to get a nice golden sear on all sides without cooking the ahi tuna all the way through. HOT PAN is key.

Heat a cast-iron skillet over medium-high heat, until very very hot. Place tongs, metal spatula and splatter guard (or lid) near the stove.  When the pan is hot a flick of water should sizzle loudly. Once the skillet is hot, turn the fan on high. Add the oil and coat the pan and let it get hot. Carefully lay the tuna in the pan, pressing it down into the skillet with a metal spatula. Sear 45-60 seconds ( or longer)- checking the underneath by lifting one corner to see if it is golden. If golden, carefully flip. If not golden, turn the heat up. Sear the other side, 60-90 seconds until golden. Sear the long edges using tongs to hold it upright.

Place on a cutting board, blot if you like, then using a very sharp knife, thinly slice, and serve.

At this point, you could also refrigerate up to 3 days, and serve this later, chilled. Either way is good.

Fantastic recipes, great photography and so interesting. Thank you from the southern tip of Africa.

I made this and my family loved it!! Thank you.

I tried this recipe today (super tasty!), but my fish was a little too cooked in the middle. Can it seared for less than 60-90 seconds? My crust was darker than golden brown.

I made this earlier tonight and followed the recipe exactly. Turned out fantastic - family and I loved it! Thank you, Sylvia!

Made it so delicious and easy!  Placed on a bed of salad with sourdough toast!

https://content.jwplatform.com/videos/YiNecqLN.mp4

Watch how to make perfectly Seared Tuna with a Sesame Seed Crust in just 10 minutes flat! Video

Sesame Seared Tuna Video 

This seared ahi tuna is sashimi grade fish coated in sesame seeds, then briefly cooked to tender and flavorful perfection. Add a drizzle of sauce and some fresh herbs for a light and delicious dinner option.

white sesame seeds

black sesame seeds

salt and pepper

vegetable oil

hoisin sauce

rice vinegar

sesame oil

green onions, chopped cilantro or a combination of the two

Place the sesame seeds on a plate and stir to combine.

Season the tuna steaks with salt and pepper to taste.

Place each tuna steak on the plate of sesame seeds and press the seeds all over the fish.

Heat the oil in a large pan over high heat.

Add the tuna steaks to the pan. Cook for 30-60 seconds per side.

Remove the tuna from the pan. Let rest for 3 minutes then cut into slices.

In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar and sesame oil.

Drizzle the sauce over the sliced tuna. Top with green onions or cilantro, then serve.

https://content.jwplatform.com/videos/bSXp29dY.mp4

This seared ahi tuna recipe is sashimi grade fish coated in sesame seeds, then briefly cooked to tender and flavorful perfection. Add a drizzle of sauce and some fresh herbs for a light and delicious dinner option.

Delicious and super easy to make! Definitely adding it to the rotation!

We love using Feasting at Home in this house! And this is a new favourite. We made it with the Asian cucumber salad and the Ginger sweet potato mash. Delicious! Wish there were seconds!

Perfect amount of heat!
I used 1/2 the salt and the tuna was great!
Love the thyme flavor coming through. 
60 seconds per side is plenty

We followed the recipe &amp; instructions to the letter using Blue Fin Tuna and served it with the Asian Rice &amp; Asian Cucumber salad. The Tuna was cooked just right for us, everything was absolutely great together. Definitely a "make it again" Recipe!

So good! Amazing taste and so quick to table.

I made this dinner tonight and it was a hit. It wasn't complicated and the flavours complimented each other. Thank you!

Stop looking and use this recipe!!  So delicious and easy to make!

My husband and I made this Friday night. What a delicious Spring dinner with friends and family! The recipe was great and the instructions made it so easy for us! Everyone loved the Tuna! We served it with the Asian Cucumber Salad and the Asian slaw. I’m never disappointed with these recipes. In fact I constantly recommend your website to friends.

Seared tuna is a super quick, nutritious and filling quick dinner idea! Serve with leftover veggies and rice.

neutral oil

Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.

Heat the oil in a medium skillet over medium high heat. Add the steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130°F when measured with a food thermometer at the thickest point.

Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices and serve immediately.

This Seared Ahi Tuna recipe caught my eye right away – I'm a big fan of seafood and always looking for new ways to incorporate it into my meals. I've often associated ahi tuna with restaurant menus, but I've never actually tried making it at home.

What intrigues me most about this recipe is its simplicity. Just a few ingredients are needed, yet it promises a bold and satisfying flavor. This could be an excellent way to introduce someone to seafood, as the recipe emphasizes that the taste is more meaty than fishy – a point that might ease the apprehension of seafood newcomers.

The suggestion to allow the fish to come to room temperature before cooking is one that I wouldn't have thought of, but it makes perfect sense. It’s a tip I’ll certainly remember, not just for ahi tuna, but other types of fish as well.

As a lover of all things spicy and flavorful, I can't ignore the mention of Yum Yum sauce as a possible addition. That combination of creamy and tangy flavors would, I imagine, pair wonderfully with the savory, buttery taste of the ahi tuna.

The serving suggestions are very practical, too. It’s clear that this seared ahi tuna is versatile, lending itself to a range of side dishes. I can envision myself pairing it with a light salad in the warmer months or some hearty roasted vegetables in the cooler months.

The thought of repurposing components from other meals (like the cauliflower tacos) to accompany the tuna is an eco-friendly concept that aligns with my commitment to reducing food waste. It just goes to show how adaptable this recipe can be.

Reading this recipe has certainly sparked my culinary curiosity! Seared ahi tuna will definitely be making an appearance on my dinner table in the near future. Thanks for this inspiration!

We serve our seared ahi tuna with a sesame crust and vibrant dressing of fresh lime, mandarin orange juice, ginger, garlic, and soy. This impressive restaurant-style dish is easy to pull off at home!

mandarin orange

scallion ((finely chopped with the white and green parts separated))

honey

avocado ((thinly sliced))

lime

sea salt ((for salting the tuna))

Flaky sea salt ((optional))

Keep the tuna cold in the refrigerator right up until you are ready to cook.

Squeeze the fresh mandarin orange juice and pulp into a bowl, or peel and chop, using the side of a broad knife to scoop up the fruit and juices into a bowl. Add the garlic, ginger, white portion of the scallion, soy sauce, honey, rice vinegar, and sesame oil. Mix well and set aside with the green parts of the chopped scallion.

On your serving plate(s), fan out the sliced avocado and squeeze a little lime juice over the top so they don’t turn brown. Place another lime wedge on the side of the plate for serving. You can do this on one family-style plate or individual plates like we did.

Lightly rub the salt on both sides of the tuna filets. Coat each side with sesame seeds. Optionally, you can also coat the sides of the filets so they’re totally covered.

Heat a cast iron or carbon steel skillet until lightly smoking, and coat the pan in oil. It should be VERY HOT. Gently lay the tuna steaks in the pan, without disturbing them. Sear for 30 to 60 seconds each side (shorter for rare tuna, longer for medium rare).

Transfer the fish to a cutting board, and let it rest for 2 minutes before slicing. Use a very sharp knife to slice the tuna at a slight angle into ½-inch slices. Place the sliced tuna over the sliced avocado.

Spoon the sauce over the tuna, and top with the chopped scallion greens and a pinch of flaky salt if using. Serve immediately, and squeeze additional lime juice over the top if desired!

Made this last night, and it was great.  I used nigella, since my grocery store didn't have black sesame seeds.  Slightly different taste, but very good.
I especially liked the accompanying sauce.
The price of the tuna will not be discussed.  Suffice to say that its purchase had to be delayed until the mortgage papers for the back bedroom were drawn up.

Delicious 😋. Great recipe for the summer heat. This dish is very refreshing and healthy. I will definitely be making this again and again. Thanks Bill all of your recipes are delicious.

Another 10/10 recipe from TWOL.  Thank you!

Despite a comedy of errors in my kitchen tonight, the dish was still delicious.  
1. Smoking hot cast iron pan + oil caught fire, smoking up the entire kitchen.  
2. No mandarin oranges so used OJ with pulp. 
3. Avocado just purchased went from perfect to compost overnight so used a 1/4 avocado left in the fridge then added sliced cucumber for a fresh veg side.  
4. Tried the quinoa rice recipe to serve with it and believe I over toasted the quinoa to within seconds of being burned so this side was very nutty.

In conclusion, I look forward to making this again as it was not only easy, fast, and tasty, it was a showstopper on the plate.  

Side note: As with most TWOL recipes I've tried, this one also allowed for subs, tweaks on the fly, and prayers to all the food gods out there to deliver an edible, healthy, and filling dinner.

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Top Tags

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The most viewed seared ahi tuna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine