Seared Ahi Tuna
Seared tuna is a 5-minute dinner that comes out with the perfect buttery texture and tastes more like a steak than fish! Here’s how to sear ahi tuna, plus my favorite sauces and sides.
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Total Time: 5 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten-Free, Pescatarian
Ingredients
Scale
- 6 ounces high quality ahi tuna (sashimi grade recommended; wild caught if you can find it*)
- 1/2 tablespoon neutral oil
- Kosher salt and fresh ground pepper
- For serving (optional): Pickled Onions, Sauteed Spinach (use sesame oil), Rice, and Yum Yum Sauce (or Spicy Mayo)
Instructions
- Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
- Pat the tuna dry. Sprinkle liberally with kosher salt and fresh ground black pepper on both sides.
- 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.
Notes
*Frozen is okay, just thaw it in the refrigerator before serving. The best quality tuna steaks are often marked “sushi” or “sashimi” grade. There are no specific regulations around the label “sushi-grade,” but it means it’s a high quality fish that is safe to be eaten raw.
Find it online: https://www.acouplecooks.com/seared-tuna/
