Learn the secret to making perfectly Seared Tuna with a Sesame Seed Crust in just 10 minutes flat. A healthy, delicious ahi tuna recipe that is flavorful and easy to make. Video.
Back when I was a caterer, we made this Seared Tuna recipe so often, that I almost couldn’t bring myself to make it again for a very long time. But a good five years have passed now, and the other day I got a hankering for it, so I thought I’d share! It’s one of those recipes that seems fancy, but honestly, it couldn’t be any simpler, and the best part is that it is ridiculously fast! If you love our Ahi Tuna Poke Bowl, you will love this!
Here we are pairing it with a cool and crunchy Asian Cucumber Salad and Seasoned Japanese Rice with Furikake, a light and refreshing summer meal. Or you could make our Seared Ahi Tuna Salad with it!
Seared Tuna | 60-sec Video
Best tuna to use:
Whenever you serve Ahi Tuna rare, make sure to use “sushi-grade” tuna. My favorite? Look for Saku Tuna.
What is Saku Tuna?
Ahi tuna or yellowfin tuna, also known as saku tuna, is commonly used to make sushi. Suku means “block” and it is typically a block of boneless, skinless, frozen, vacuum-packed yellowfin tuna.
Flash-freezing tuna kills any harmful bacteria, making it very safe to eat. Yes, of course, you can also use fresh ahi tuna if you trust your source or live close to where it is caught. We used Saku Tuna in our catering business and never had a problem.
Where to get Saku Tuna?
- If your grocery store makes sushi in-house, they likely have Saku tuna- just ask if you can buy a block. Locally, I purchase it at Huckleberries from the Sushi Department.
- Purchase from a Sushi Restaurant. They are usually very happy to sell a block of frozen Saku Tuna.
- Order online. This company offers frozen Saku Tuna Block.
How to Sear Ahi or Yellowfin Tuna
Step One: Thaw the tuna (either in a bowl of cold water with plastic on, or overnight in the fridge), and pat it dry. Coat in soy sauce or GF liquid aminos.
Step Two: Make the sesame spice crust.
The Sesame Crust is a blend of sesame seeds, granulated garlic or onion powder, dried herbs (thyme or Italian seasoning), salt and pepper and sugar.
Sugar helps get the crust nice and golden, in a shorter amount of time which is imperative here, to prevent overcooking the fish.
Step Three: Coat the Ahi Tuna in the sesame seed spice, pressing it into the flesh and coating all sides generously. The soy sauce helps it stick.
Step Four: Heat up a skillet over medium-high heat. This is KEY. You want the skillet very very HOT 🔥. Turn your fan on, and have a spatter guard handy, or use a lid to partially cover. When the skillet is HOT, add a high heat oil-both avocado oil and peanut oil works well here. Peanut oil adds great flavor.
Step Five: Carefully place the ahi in the pan- don’t throw it in, it will splatter, carefully lay it in the oil. Press it down into the skillet with a metal spatula and sear for about 45-60 seconds. If the seeds are popping use a splatter guard. Lift one side and check to see that the crust is golden- if not, your pan is not hot enough, so turn the heat up. 🔥
The goal here is to get a nice golden crust on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
Basically, the pan needs to be hot enough to get the crust golden in 60-90 seconds, otherwise you’ll likely overcook the inside of the fish. Carefully turn it over, press down, sear for 60-90 seconds. Then sear the two long edges, using a pair of tongs to hold it up.
Step Six: Place the seared ahi on a cutting board, and thinly slice using a very sharp knife. The edges will be crispy and the inside, rare. At this point, you could even refrigerate the ahi block whole, and serve in slices, and serve it later cold. Seared Tuna is good hot or cold!
And there you have it- a fast, flavorful protein that takes about 10 minutes time.
The flavorful sesame crust gives the Seared Tuna just enough flavor, without overpowering it.
3 Expert tips for the BEST Seared Ahi Tuna:
- Use sushi-grade, Saku Tuna Block for nice uniform slices.
- Add a little sugar to the spice mix, which will carmelize in the pan and give a golden crust, in a shorter amount of time.
- Use a cast iron skillet, and make sure it is HOT HOT HOT 🔥.
Seared Tuna FAQS
What does seared Tuna taste like?
Seared Tuna tastes mild, slightly sweet, not fishy, but with a “meaty” firm, buttery texture.
Is seared tuna still raw?
Yes, technically, seared tuna is only cooked on the outside, yet rare or somewhat raw on the inside. Think of this like sushi.
Is it safe to eat Raw tuna?
Absolutely! Just make sure your ahi is “sushi grade”, smells sweet and not fishy, and has been frozen. Freezing fish kills any harmful bacteria.
Is Tuna Healthy?
Tuna contains mercury which can negatively impact the body when consumed in large amounts. I personally limit my ahi tuna consumption to not more than 1-2 times a month. Chlorella, cilantro, parsley and charcoal tablets can help the body release itself of mercury, which I try to consume regularly.
What to serve with Seared Ahi Tuna
- Seared Ahi Tuna Salad (pictured above!)
- Asian Cucumber Salad
- Seasoned Japanese Rice with Furikake or Sushi Rice
- Easy Crunchy Asian Slaw
- Kyoto Style Sweet Potatoes with Miso, Ginger and Scallions
- Mashed Sweet Potatoes with Ginger
- Roasted Butternut with Black Garlic & Miso
- Use it in this Spicy Miso Portobello Mushroom Burger instead of the mushroom
- Over a Spinach Salad with this Miso Mushroom Dressing.
Hope you give this Seared Ahi Tuna a try- it’s healthy and light and full of flavor! Happy weekend.
xoxo
More Favorite Tuna recipes!
Seared Tuna
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 2-4 1x
- Category: fish
- Method: seared
- Cuisine: Asian
- Diet: Low Fat
Description
Learn the secret to making perfectly Seared Tuna with a Sesame Seed Crust in just 10 minutes flat. A healthy, delicious ahi tuna recipe that is flavorful and easy to make. Video. Plus 50+ Best Fish Recipes.
Ingredients
- 10– 16 ounces ahi tuna, thawed (sushi-grade saku block) see notes
- 1 tablespoon soy sauce or GF liquid aminos
- 2 tablespoons high heat oil for searing- peanut oil, wok oil, avocado
Sesame Crust:
- 3 tablespoons sesame seeds (black, or both black and white)
- 1 teaspoon granulated garlic powder (or onion powder)
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1 teaspoon sugar
- 1 teaspoon dried thyme (see notes)
Serve with Furikake Rice and Asian Cucumber Salad
Instructions
- Mix the Sesame Crust ingredients together in a small bowl.
- Pat dry the ahi tuna with paper towels.
- Place ahi tuna on a plate, coat all sides with soy sauce. This will help the sesame spice adhere to the tuna.
- Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh. Coat the sides. Read through the rest of the directions before starting because the next part goes very quickly.
- The goal here is to get a nice golden sear on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
- Heat a cast-iron skillet over medium-high heat, until very very hot. Turn your hood fan on. Place tongs, metal spatula and splatter guard (or lid) near the stove. When the pan is hot a flick of water should sizzle loudly. Once the skillet is hot, turn the fan on high. Add the oil and coat the pan and let it get hot. Carefully lay the tuna in the pan, pressing it down into the skillet with a metal spatula. Sear 45-60 seconds- checking the underneath by lifting one corner to see if it is golden. When deeply golden, carefully flip. If not golden, turn the heat up. Sear the other side, 60-90 seconds until golden. Sear the long edges using tongs to hold it upright.
- Place on a cutting board, blot if you like, then using a very sharp knife, thinly slice, and serve.
- At this point, you could also refrigerate up to 3 days, and serve this later, chilled. Either way is good.
Notes
The sesame crust is slightly on the salty side. I really like this, especially when sliced thin- but feel free to lower salt just a bit- to 3/4 teaspoon.
Make sure to “sushi-grade” ahi tuna, or if using fresh, make sure it is a trusted source. Google Saku Tuna for online resources. Read post body for where to find this locally- sushi restaurants, grocery stores with house-made Sushi will often sell frozen Saku Tuna or Saku block if you ask.
Dried thyme adds a flavorful herbal note- feel free to leave it out or sub-Italian herb seasoning – which I realize sounds different but does taste good.
Nutrition
- Serving Size: 4 ounce serving
- Calories: 236
- Sugar: 1.1 g
- Sodium: 437.5 mg
- Fat: 10.7 g
- Saturated Fat: 1.8 g
- Carbohydrates: 5.1 g
- Fiber: 1.2 g
- Protein: 29.1 g
- Cholesterol: 44.2 mg
Is this recipe for 1 or 2 people? You say 10-16 oz. I bought two 8(ish) oz pieces of sushi grade ahi. Should I make 1 or both for two people? Want to make sure I have enough…
Hi Heidi, it really depends on how much you want to eat. A general rule is 4 ounces of protein per person. 🙂
Do you have to use a cast iron skillet?
No, but something heavy that can get hot and retain heat is essential for getting a good sear.
Forgot to mention the thin sliced pickled cucmber. Used rice wine vinegar for the pickling. Oops
The perfect recipe for seared Ahi. Served atop romaine hearts with grated carrots, green onion, cilantro, thin fried noodles, and ginger sesame vinaigrette drizzle. Tuna on top with Sriracha mayo/ yum yum sauce drizzle and diced jalapeño. I will never order this in a restaurant again!! Hats off to the chef.
Great to hear! I’m so glad you enjoyed this one!
I made the tuna using the same recipe but with 1/2 tsp. salt and grilled the tuna. It was absolutely delicious! Can’t wait to make it again!
Oh perfect, so glad it worked out for you!
Follow up to my comment (and to rate it). I used Diamond Crystal Kosher Salt – salt levels were fine.
Oh great! Thanks so much for the review, really appreciate it!
Absolutely delicious! Made this last night in a cast iron pan heated to 600F on my gas grill. All the splatter outside for the win!
Perfect!
Hi – Question, if we have a thicker Tuna piece ~ 2 inches, should we still do the same seared time?
Hi Monnish. I think you could sear a little bit longer, but not too much, maybe another 30 seconds? You could turn the heat down after the crust is golden.
Amazing Yellowfin Tuna sandwich. Followed recipe with a few changes. Added powdered ginger to coating and cut coating ingredients by half for two tuna steaks. Cooked one minute on each side and did not cook cut edges. Made sandwiches using Dukes mayonnaise, peeled cucumbers and a little dill weed. Sliced tuna thin. So so good.
Sounds perfect Linda!
Absolutely delicious but a little too salty for me. Next time I will cut the amount of salt in the crust. And there absolutely will be a next time!
Glad you enjoyed- yes feel free to cut the salt back. 🙂
Made this tonight. I used canola oil which must have a lower smoke point because the sesame seed crust burned a little. Despite this it was still delicious! Followed the timing to a T and the inside came out perfectly. Will probably used slightly less salt the next time but overall I was still very happy with this recipe.
Glad it turned out Elizabeth!
Love this recipe. I assume the temperature of the pan should be below the smoke point of the oil. I smoked my self out but the tuna was amazing.
It is definitely a “turn on your hood” situation. 😉
Very good and the searing instructions are helpful. Too salty for me, will adjust in the future.
Thanks John, yes adjust to your taste.
can i use a commercial ‘everything bagel’ spice mix;? I’ll add sugar.
Maybe, though if the seeds are toasted already in the spice mix- they could burn.
I was planning on doing the same thing – I am curious if you tried using Everything Bagel seasoning with some sugar? If so, how did it turn out?
Thanks!
Absolutely delicious!! I’m so excited to make Ahi dishes now. I love so many of your recipes. I make at least 4 of your dishes a week!
My husband will ask what’s for dinner every morning. Haha.
Thank you for sharing🫶
So nice to hear this Shelley!
Loved this recipe! Very clear instructions re searing – I agree it was slightly more salty than expected. Will reduce salt next time.
Thanks for the feed back, glad you enjoyed!
Really delicious – my guests raved about it. Thanks for the recipe!
Great to hear!
Yum!
Easy to follow recipe with restaurant quality results. Delicious
Wonderful, thanks Alicia!