- Marinate Ahead: Marinate tuna up to 24 hours in advance for deeper flavor.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Whole30/Paleo-Friendly: Skip honey and use coconut aminos for a compliant dish.
- Storage: Leftovers can be stored for up to 2 days in the fridge. Enjoy it cold in salads or poke bowls. Avoid reheating for best texture.
- Customize: Add extra spice with more cayenne or drizzle with sriracha for a fiery kick. Add mirin or rice vinegar for a tangy twist.
Six-Minute Seared Ahi Tuna Steaks
A quick and gourmet dish of perfectly seared ahi tuna steaks with a crispy crust and a tender, juicy center. The savory-sweet marinade brings out the rich flavors of the tuna, making it a restaurant-worthy meal in just six minutes.
Ingredients
- 2 ahi tuna steaks 5-6 oz each, sushi-grade
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon cooking oil neutral like avocado or canola oil
- Green onions chopped (optional garnish)
- Sesame seeds toasted (optional garnish)
- Lime wedges optional garnish
Instructions
- Start by patting your tuna steaks completely dry with paper towels. This step is crucial because removing excess moisture ensures a caramelized crust when searing. Marinate the tuna in a mixture of soy sauce, sesame oil, honey, kosher salt, black pepper, and cayenne pepper. Even just a quick 10-minute marinade allows the flavors to infuse into the fish beautifully.
- Place your skillet on medium-high heat and allow it to get searing hot. If you’re using a cast iron pan, give it about 3-5 minutes to heat up properly. The pan’s high temperature is key to achieving a well-seared, golden exterior while keeping the inside tender and rare.
- Add a tablespoon of neutral cooking oil to the hot skillet. Carefully lay the tuna steaks in the pan and cook each side for about 1-2 minutes, depending on your preference for doneness. For a medium-rare finish, aim for 1½ minutes per side. This method creates a beautiful crispy crust while keeping the center soft and silky.
- Once the tuna steaks are seared to perfection, remove them from the skillet and let them rest for 2 minutes. This resting period allows the juices to redistribute. Then, using a sharp knife, slice the tuna into ½-inch thick pieces for a beautiful presentation and easy serving.
- Plate your sliced tuna and top it with green onions, toasted sesame seeds, and a spritz of fresh lime. This simple garnish adds the perfect burst of freshness and complements the rich, savory tuna.