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Perfectly Seared Ahi Tuna Steaks

Two halves of perfectly seared ahi tuna steak, showing a deep red, rare center and a thick sesame seed crust.
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Learn how to sear sushi grade yellowfin tuna quickly for a healthy, gourmet dinner that tastes like it came from a restaurant.

Ingredients

Scale
  • 2 (6 ounce) sushi grade yellowfin tuna steaks, about 1 inch thick
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon black pepper
  • 1 tablespoon sesame seeds (for coating)

Instructions

  1. Remove the tuna steaks from the refrigerator 15 minutes before cooking. Pat them completely dry with paper towels. This step is key for a good sear.
  2. In a small bowl, whisk together the sesame oil, soy sauce, grated ginger, minced garlic, and black pepper to make the marinade.
  3. Lightly brush the marinade mixture over all sides of the tuna steaks.
  4. Place the sesame seeds on a shallow plate. Press each side of the tuna steaks into the seeds to coat them evenly.
  5. Heat a heavy-bottomed skillet, such as cast iron, over high heat until it is very hot, almost smoking.
  6. Carefully place the coated tuna steaks in the hot, dry skillet. Do not overcrowd the pan.
  7. Sear the tuna for 60 to 90 seconds per side for rare (cool, red center) or up to 2 minutes per side for medium-rare. The goal is a dark crust with a raw or barely cooked interior.
  8. Remove the tuna from the skillet immediately. Let the steaks rest on a cutting board for 5 minutes before slicing.
  9. Slice the tuna against the grain into 1/4-inch thick pieces. Serve immediately.

Notes

  • For the best sear, use a skillet that holds heat well, like cast iron.
  • If you prefer a stronger flavor, you can substitute the soy sauce with coconut aminos.
  • Serve this quick seafood recipe with a side of steamed rice or a simple salad for a complete healthy dinner.

Nutrition

Find it online: https://yummagnet.com/seared-ahi-tuna-recipe-quick-sushi-grade/