ahi tuna recipe -seared

Close-up of homemade seared ahi tuna with sesame crust on a wooden cutting board

This Grandma's Classic Ahi Tuna Recipe is quick, easy, and perfect for busy weeknights. With a flavorful sesame crust and a tender, rare center, it’s a restaurant-quality meal you can make at home in under 30 minutes!

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Course: Main Course

Cuisine: Asian

Keyword: ahi tuna recipe, easy weeknight dinner, quick tuna recipe, seared ahi tuna, sesame-crusted tuna

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: servings

Calories: 250kcal

Cost: $20

Equipment

1 Heavy-bottomed skillet or cast-iron pan A cast-iron skillet works best for achieving a perfect sear.
1 Sharp chef's knife Essential for slicing the tuna cleanly.
1 Shallow dish For marinating the tuna.
1 Tongs For flipping the tuna steaks safely.

Ingredients

2 steaks Ahi tuna (sushi-grade, about 6 oz each) Ensure it’s sushi-grade for safety
2 tablespoons Sesame oil Adds a nutty flavor to the marinade
2 tablespoons Soy sauce Use low-sodium if preferred.
1 tablespoon Rice vinegar Adds a touch of acidity
1 teaspoon Honey Balances the flavors with a hint of sweetness
1 teaspoon Fresh ginger (grated) Adds a zesty, aromatic flavor
2 cloves Garlic (minced) Enhances the umami profile
2 tablespoons Sesame seeds (black and white mix) Toasted for extra nuttiness
1 teaspoon Freshly ground black pepper Adds a subtle kick
¼ teaspoon Salt Enhances the natural flavors
2 stalks Green onions (thinly sliced) For garnish

Instructions

In a shallow dish, whisk together sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until well combined
Pat the tuna steaks dry with paper towels to ensure a perfect sear
Place the tuna steaks in the marinade, flipping to coat both sides. Let sit for 5-10 minutes
On a plate, mix sesame seeds, black pepper, and salt. Remove the tuna from the marinade and press each side into the sesame seed mixture to create an even crust
Place a heavy-bottomed skillet over high heat until very hot. Test by sprinkling a few drops of water—if they sizzle and evaporate immediately, it’s ready
Add a thin layer of oil to the hot pan. Carefully place the tuna steaks in the skillet. Sear for 45 seconds to 1 minute on each side for rare, or 1-2 minutes per side for medium-rare
Transfer the seared tuna to a cutting board and let it rest for 1-2 minutes to allow the juices to redistribute
Using a sharp knife, slice the tuna against the grain into ½-inch thick pieces. Garnish with sliced green onions and serve immediately

Notes

For a gluten-free version: Replace soy sauce with tamari or coconut aminos.
For a spicy kick: Add 1 tablespoon of sriracha to the marinade.
Storage: Best enjoyed immediately, but leftovers can be refrigerated for up to 2 days.
Serving suggestion: Serve with a side of steamed rice or a fresh salad for a complete meal.

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