Best Pan-Seared Ahi Tuna Steak Recipe

This pan-seared ahi tuna steak takes only a few minutes to cook, showcasing a beautifully caramelized skin and a vibrant ruby-red interior. Fish, however, cooks up very quickly, regardless of the method, which also means it’s easy to overcook. To be honest, salmon is usually my go-to fish, such as grilled salmon and sous vide salmon, but this pan-seared ahi tuna steak definitely ranks in my top 3. It’s literally so delicious and such an amazing dish can be made with just a few simple ingredients!

Ingredients:

• 2 fresh, sashimi-grade ahi tuna steaks, about 6 oz each, 1.5-inch thick
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon grated fresh ginger
• 1 teaspoon dried thyme
• 1/2 teaspoon honey or maple syrup
• 1/4 teaspoon black pepper

Equipment:

• Heavy-bottomed skillet
• Wireless cooking thermometer
• Resealable bag
• Tongs
• Sharp knife
• Cutting board
• Paper towels

What is Ahi Tuna?

“Ahi” is the Hawaiian name for two species of tuna: yellowfin and bigeye. When you see it at the fish counter, you’re likely getting one of these. It’s often priced lower than bluefin, but still offers a similar taste and texture. Like salmon, tuna is nutritious with Omega-3 and vitamins B12 and D.

The tuna steak, a cross-section cut from the loin, presents a beautiful, meaty filet. Its flavor is clean and mildly sweet, with a firm, buttery texture that stands up better than other kinds of fish, which can easily flake apart. This is a totally different experience entirely from canned tuna.

Is It Safe to Eat Tuna Raw?

Yes, it is generally safe to eat tuna raw, provided it is sashimi-grade or sushi-grade. However, the FDA does not regulate this label, so it’s best to buy from a reputable fishmonger. Tuna is typically flash-frozen at -4°F / -20°C or below, which basically kills any parasites. Furthermore, most bacteria that pose a risk from raw food are found on the surface, and this pan-seared ahi tuna steak, cooked to a golden brown, will have these bacteria killed off, much like a steak.

In a nutshell, I strongly recommend cooking tuna steak to rare or medium-rare, which is also the doness that most restaurants offer, unless you are still hesitant about eating raw food, are pregnant, or have received advice from your doctor against it.

The Best Ahi Tuna Steak Marinade

For ahi tuna, the marinade should enhance its natural flavor, not overpower it. The simplest seasoning is, of course, just salt and black pepper, which best preserves the natural taste during pan-searing. However, I like to elevate it with additional layers of umami and a hint of fragrance, so except for the basic salt and black pepper, my recipe includes soy sauce, sesame oi, minced garlic, grated ginger, dried thyme, and honey or maple syrup.

First things first, fully thaw the ahi tuna steaks overnight in your refrigerator. After that, pat them dry with paper towels. In a resealable bag, combine all the marinade ingredients and mix them thoroughly, then add the steaks. Seal the bag and refrigerate for 15-20 minutes, but do not exceed 30 minutes, as the soy sauce can break down the proteins and make the meat mushy.

How to Sear Ahi Tuna Steak in a Pan?

A perfectly rare pan-seared ahi tuna steak is all about high heat, a short cooking time, and most importantly, a wireless meat thermometer.

Step 1: Heat the Pan. Place your heavy-bottomed skillet over medium-high heat, and let it preheat for 3-5 minutes until seriously hot. Then, add 2 tablespoons of olive oil to the hot pan. You want the oil to shimmer but not smoke excessively.

Step 2: Prep the Steaks. Remove the tuna from the marinade and pat it extremely dry with paper towels. Take the probe from your wireless thermometer and insert it horizontally into the side of one tuna steak. Turn on your phone and set the target temperature alert to 120°F (49°C). If you want it to be medium-rare, then set it to 130°F (54°C).

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Step 3: Sear Ahi Tuna Steaks. Carefully place the fish steaks in the pan instead of tossing them in. Do not flip them, and let them sear for about 90 seconds to prevent sticking. After that, turn it over and, again, sear for another 90 seconds. Once both sides are golden brown, use tongs to stand the steaks upright and sear the edges for a nice caramelized crust, about 60 seconds in total. Since the tuna is delicate and can easily be overcooked, remove it from the heat as soon as your thermometer beeps.

Step 4: Rest and Slice. Transfer the seared ahi on a clean cutting board and let it rest for 2 minutes. Then, use a sharp knife and cut them into thin slices. The edges are crispy while the center remains red and tender.

Can I Sear It on the Grill?

Absolutely! This gives the tuna a smoky flavor that makes it even more delicious! The steps are quite similar to pan-searing: start by marinating the steaks first, then preheat your grill. Instead of pouring oil directly onto the grill grate, here you should brush it on to prevent sticking. Similarly, carefully place the ahi tuna steaks on and use a wireless meat thermometer to monitor the internal temperature. Grill until all sides are golden brown and crispy.

What to Serve with Pan-Seared Ahi Tuna?

For this pan-seared ahi tuna steak recipe, I like to sprinkle some fresh chopped green onions and a squeeze of lime juice, serving it alongside soy sauce, wasabi, and rice. Alternatively, you can prepare a simple vinaigrette salad and top it with this sliced tuna to make a traditional Japanese tuna salad. Any Asian-style salad dressing will complement it beautifully.

FAQs

Is ahi tuna healthy?

Yes, it is an excellent source of lean protein, omega-3 fatty acids, and vitamins like B12 and D. As with most larger fish, it does contain mercury, so enjoying it as an occasional part of a varied diet is the standard recommendation.

Can I use frozen ahi tuna?

You absolutely can, and it’s often a guarantee of sushi-grade quality. But you need to thaw it slowly and safely overnight in your refrigerator. Never thaw at room temperature.

How long to sear ahi tuna steak?

For a 1.5-inch steak, sear about 90 seconds per side for rare. But for the best result, use a meat thermometer to check the internal temperature rather than a set time. Target 120°F (49°C) for rare and 130°F (54°C) for medium-rare.