seared tuna

Rare seared tuna might have fallen off the menus of the most fashionable restaurants, where it ruled the scene from the late '90s through the 2000s, but that doesn't make it any less delicious. Usually, this meant tuna served in the style of tataki, a traditional Japanese preparation in which the bulk of the tuna is essentially cold and raw. With the precise control of a sous vide cooker, you have a few more options. Rather than cold and raw in the center, you can serve tuna that's heated just to the point of starting to firm up, giving it an even meatier bite while maintaining a gorgeous, translucent deep red color and moist texture.

Sous Vide Tuna Recipe

(10- tuna

salt and black pepper

(30 milliliters) extra-virgin olive oil

Aromatics

(60 grams) black

(10 milliliters) vegetable oil,

Season tuna generously with salt and pepper on all sides.

Place tuna in a single layer in a gallon-size zipper-lock bag, or in 2 individual quart-size bags. Add olive oil to bag, or divide it between smaller bags, and turn tuna to coat. Add aromatics to bags, if using. Close bags, place in refrigerator, and let tuna rest for at least 30 minutes or up to overnight.

Using your precision cooker, preheat a water bath according to the chart above. Remove the air from the zipper-lock bags using the water displacement method: Seal bag almost all the way, leaving about an inch open. Slowly lower bag into water bath, holding the opened end above the water level. As bag is lowered, the water pressure should force air out of it. Just before it is fully submerged, seal bag completely. Use a rack, or clip bag to the side of cooking vessel using a binder clip, to prevent it from moving excessively.

Cook 30 to 45 minutes for steaks 1 inch thick or less, or 45 minutes to an hour for steaks between 1 and 2 inches. Carefully remove tuna from bags and transfer to a double layer of paper towels. Discard aromatics and gently blot top of tuna with more paper towels.

For Sashimi- or Canned-Tuna-Style Fish: Wrap tuna in plastic wrap and chill in refrigerator for at least 2 hours and up to overnight. Serve rare tuna like sashimi, or well-done tuna in place of canned tuna in any recipe.

To Sear: Season tuna aggressively with freshly ground black pepper, or place sesame seeds in a shallow plate and roll tuna steaks to coat on all sides.

Heat vegetable oil in a cast iron, carbon steel, or nonstick skillet over high heat until lightly smoking. Carefully add tuna and cook, without moving, until golden, 30 to 45 seconds. Carefully flip and cook for an additional 30 to 45 seconds. Using tongs, hold tuna upright to sear edges all around. Transfer to paper towels to blot off excess oil, then serve immediately, serving one large steak for every 2 guests.

Wild Ahi Tuna takes on a wonderful flavor with a sweet and sour marinade of orange and lemon juice, soy sauce, sesame oil, and fresh ginger. Blanketed between Asian Slaw and Cilantro Pistachio Pesto make extra-special tacos.

Marinated Ahi Tuna Tacos

Zest and juice of 1 Cara Cara orange, or navel

lemon

soy sauce

olive oil

sesame oil

shallot, diced

garlic, grated

fresh parsley, chopped

ginger,

black pepper

¾ tuna

– 12 flour or corn tortillas

Asian Red Cabbage Slaw

Cilantro Pistachio Pesto

Sesame seeds

Lime wedges

In a large, rimmed dish whisk together orange zest and juice, lemon zest and juice, soy sauce, olive oil, sesame oil, shallot, garlic, parsley, ginger, and black pepper.

Place tuna steaks in the marinade and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.

Preheat grill or large skillet over medium-high heat. Place the tuna on the grill rack or in skillet and sear, without moving the steaks, for 2 minutes. Turn the steaks over and sear, again without moving them, for 1 ½ minutes more.

Transfer to a cutting board and let rest for 5 minutes. If you’d like tuna steaks more pink in the center, cook an additional 1 ½ minutes per side.

Grill tortillas about 30 seconds on each side. Cover to keep warm.

Thinly slice tuna and serve with warm tortillas, Asian Red Cabbage Slaw, Cilantro Pistachio Pesto, sesame seeds, and squeeze of lime. Enjoy!

Melt-in-your-mouth Wasabi Seared Tuna with a spicy dipping sauce is the perfect appetizer for entertaining!

Wasabi Seared Tuna

sized, thick sushi-grade ahi tuna tuna

canola oil (divided)

Salt & pepper

wasabi peas

black sesame seeds

Wasabi paste

rice vinegar

ginger

red pepper flakes

green onion

Pat the tuna steaks with a paper towel to remove any moisture. Brush the tuna with canola oil all over and salt and pepper each side.

Pulse the wasabi peas in a small food processor until it forms a course powder. Place the peas in a shallow dish for dredging such as a pie pan and mix in some black sesame seeds.  Dredge the tuna steaks on all sides in the wasabi peas powder to coat.

Heat a medium cast iron skillet on high heat. Add about 1 tablespoon of canola oil. Sear the tuna for 3 minutes on first side and 2 minutes on second side until nicely seared on the outside and rare on the inside. Make sure to sear the sides as well. Take out of the skillet and let rest on a cutting board for 5 minutes. Slice thinly against the grain and serve with the dipping sauce and a dollop of wasabi paste.

This was beyond amazing and so easy to make. A total hit at a party!!!!

This looks amazing! I’m definitely trying this one next time I entertain!

Where can i find Wasabi peas in the produce or grocery  spot?

https://www.youtube.com/watch?v=Ne2jwu3W8bI

This starter dish is made to impress! The wasabi peas are not at all spicy, but give the tuna a pretty outside color and nice texture. It’s always a big hit with my dinner guests!
GET THE RECIPE: https://www.asiancaucasian.com/wasabi-seared-tuna/

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

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)

salt

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 

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.

This seared tuna with a ginger ponzu (soy-citrus) sauce is easy to make, light and delicious!

Tuna tataki

orange juice

lemon juice

mirin

tsp ginger

tbsp oil

lb yellow fin tuna (225 grams, sushi grade ideally

In a small bowl, mix together the orange juice, lemon juice, soy sauce, mirin and ginger. Set aside.

If your piece of tuna is wider, cut it into two similar-sized pieces, ideally both square/rectangular ended and even width.

Warm the oil in a skillet big enough for the piece of tuna over a medium-high heat until it starts to smoke slightly.

Add the tuna to the pan and cook for no more than around 30-45 seconds each side to sear it. Remove from the pan and set aside a couple minutes.

Using a very sharp knife, cut the tuna thinly across the grain. Arrange the slices on a larger platter or two plates to serve. Drizzle over the sauce and decorate the plate, if you like eg with slices of lemon, green onions.

This easy recipe for Blackened Balsamic Tuna Steaks has it all! With blackened seasoning and a balsamic vinaigrette, the tuna is super-flavorful. Prep and cooking are a breeze!

Blackened Balsamic Tuna Steaks

(6 ounces each) fresh Ahi Tuna Steaks

vegetable oil

balsamic vinegar

honey

paprika

cayenne pepper

garlic powder

thyme

oregano

Pat dry the ahi tuna steaks with paper towels.

Place the steaks in a large plastic zip top bag.

In a small mixing bowl whisk together the balsamic vinegar, olive oil, honey, and salt; remove half of the sauce/marinade and transfer it to a small serving bowl. Set it aside.

Pour the rest of the marinade into the plastic bag with the tuna.

Close the bag and massage the liquid around to coat the tuna steaks. Let stand 10 minutes. (You can also refrigerate overnight.)

In the meantime, in a small bowl combine the paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and pepper.

Sprinkle all sides of the tuna steaks with the seasoning mix, pressing down to adhere.

Heat a cast iron skillet over medium-high heat until smoking hot.

Add 2 tablespoons vegetable oil to the hot skillet.

Place the tuna steaks in the pan; cook for about 2 minutes per side, for medium rare.

Transfer the tuna steaks to a cutting board and let rest for 3 to 5 minutes.

Thinly slice the tuna and serve with the reserved sauce.

This recipe for Everything Bagel Seared Tuna comes together in less than five minutes and requires only four simple ingredients. 

Everything Bagel Seared Tuna

Simply Nature Organic Olive Oil + additional oil

Fusia Asia Inspirations Reduced-Sodium Soy Sauce

Stonemill Everything Bagel Seasoning

Specially Selected Ahi Tuna, thawed

Dip thawed tuna in soy sauce mixture to lightly coat entire tuna steak

Dip tuna into Everything Bagel Seasoning, leaving the sides free of the seasoning (this is a personal preference, as I find the tuna a bit too salty when it&#8217;s completely coated)

Lightly coat a sauté pan in olive oil and heat to a high heat

Once pan is hot, sear tuna on both sides, approximately 1 minute per side

Thank you for the recipe. It looks so delicious.

I haven’t tried the everything but bagel seasoning but I will have to grab some &amp; the tuna the next time I brave going to Aldi. I usually smash a handful of black &amp; regular sesame seeds as a coating but now I am curious with your recipe. I agree with another’s comment, the scallops are well worth it for the price &amp; freshness. Thanks for sharing.

LOVED THIS! The tuna is such high quality, &amp; the EBTB seasoning adds so much flavor &amp; texture. I love the soft crunch of the seeds with the buttery soft tuna. My husband raved about it!

Delicious! Added 1 tsp of sesame oil to soy sauce and olive oil combo, and Thai chili powder with the EBTB seasoning. 10/10 rating from fiancé. Will make again. Thanks for the inspiration!

Delicious. Followed the recipe exactly, all ingredients from Aldi’s too. Made it two dinners in a row. I also made a simple spicy mayo for dipping. Thank you for another great recipe!

Love this recipe! So easy and really tasty. Thank you for the suggestion of leaving seasoning off of the sides. Agree, it really would've been too salty. This was even a hit with my 3 and 8 year old sons! Mom win!  Thanks a bunch.

In this zero-waste recipe, we use Swiss chard in its entirety, from stems to leaves!

Seared Tuna with Wilted Swiss Chard and Green Onion Broth

Swiss chard, about 1 lb (450 g)

lb (225 g) mini bell peppers, seeded and halved

garlic cloves, chopped

tbsp Kalamata olives, pitted and halved

4 steaks

green onions, thinly sliced

(10 g) chives, finely chopped

chicken broth

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

Separate the Swiss chard stems from the leaves. Cut the stems into ½-inch (1 cm) pieces and set aside in a bowl. Coarsely chop the leaves and set aside in another bowl.

In a large non-stick skillet over high heat, soften the bell peppers and garlic in the oil for 2 minutes. Add the chard stems and cook for 4 minutes or until al dente. Add half of the chard leaves and cook until wilted. Add the remaining leaves and olives. Cook until all the leaves are tender. Season with salt and pepper. Keep warm.

Swiss Chard

In another skillet over medium-high heat, sear the tuna in 1 tbsp (15 ml) of the oil for 1 to 2 minutes on each side or until nicely browned on the outside but still raw at the centre. Season with salt and pepper. Set aside on a plate.

In the same skillet over medium-high heat, soften the green onions and chives in the remaining oil. Add the broth. Bring to a boil and let reduce by half.

On a work surface, slice the tuna steaks.

Divide the chard mixture among four shallow bowls. Top with the sliced tuna and green onion broth.

Tuna

Nous avons fait la recette telle quelle. Tout est parfait, mais il manque de saveur. Manque de zip! À refaire en trouvant les bonnes aromates.

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

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

Seared Ahi Tuna

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!

It feels like sushi night at home with these gently seared tune filets on top of grains and veggies!

Sesame Seared Tuna Buddha Bowls

tbsp sesame oil

Omaha Steaks yellowfin tuna filets

tbsp white sesame seeds

tbsp black sesame seeds

tbsp vegetable oil,

carrot,

avocado,

cucumber,

brown rice

salad greens

tbsp Japanese miso salad dressing

Cilantro,

Nori,

Start by cooking your brown rice and preparing...

Start by cooking your brown rice and preparing your vegetables. Use a vegetable peeler to cut long strips of your carrots and cucumbers.

In a bowl, mix together your sesame oil...

In a bowl, mix together your sesame oil and the soy sauce.

Top 12 seared tuna recipes from across the web

The most viewed seared tuna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sous Vide Tuna Recipe

Marinated Ahi Tuna Tacos

Wasabi Seared Tuna

5-Minute Seared Ahi Tuna

Sesame Crusted Seared Tuna

Sesame Crusted Seared Tuna

Tuna tataki

Blackened Balsamic Tuna Steaks

Everything Bagel Seared Tuna

Seared Tuna with Wilted Swiss Chard...

Seared Ahi Tuna

Sesame Seared Tuna Buddha Bowls

Top 12 seared tuna recipes from across the web

The most viewed seared tuna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Tuna Recipe

Marinated Ahi Tuna Tacos

Wasabi Seared Tuna

5-Minute Seared Ahi Tuna

Sesame Crusted Seared Tuna

Sesame Crusted Seared Tuna

Tuna tataki

Blackened Balsamic Tuna Steaks

Everything Bagel Seared Tuna

Seared Tuna with Wilted Swiss Chard...

Seared Ahi Tuna

Sesame Seared Tuna Buddha Bowls

The most viewed seared tuna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine