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
- Thai Fried Rice
- 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. If you love this, then you’ll enjoy our Tuna Tostadas!
Looking for more Fast & Easy Dinner Ideas?
xoxo
More Favorite Tuna recipes!
More from Feasting At Home
Seared Tuna
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 2-4
- 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
- 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
I made this recipe today, and it turned out absolutely amazing! Everything came together perfectly — the flavors were spot on, and the texture was just right. It was a huge hit with everyone! I’ll definitely be making this again. Thank you for such a fantastic recipe!
So happy this worked out for you Layla! Appreciate you taking time to leave a review.
Easy and delicious! Came out perfect!
Great to hear Sam!
Yummy! We just made this with the tuna my husband caught in Mexico. Melt in your mouth, delicious!
Sounds amazing!
Sorry this didnt work for you!
Fantastic! Love this recipe. Taste just like they make it at the restaurants.
Great to hear Marilyn! Thanks for taking time to review.
Simply delicious! It’s a dish that impresses your guests!
Great to hear Alwan!
Great guide. I used my everything bagel seasoning! Came out great.
Nice Terri, glad you enjoyed!
When/where do you add the sesame oil? is that the oil you use when you sear the fish?
Hi Caroline, where do you see sesame oil? I sear using peanut oil or avocado oil- sesame oil is not good at high temps.
This is the third time I make this recipe and we all love it!
We serve it with kinoa mixed with peanuts and cranberries, scallions etc and an Asian dressing. Just perfect! Thank you .
Sounds delicious Mario. So happy you are enjoying!
So delicious! Served this with your crunchy Asian slaw and seasoned Japanese rice.
Glad you enjoyed the meal! Really appreciate you taking time to review.
Perfection! The seasoning and instructions are spot on.
Glad you enjoyed Becca!
Fast, easy, delish. Too many recipes marinate the tuna to the point where it’s nearly cooked; this one makes the most of the star of the show.
Glad you enjoyed this!