Here’s the secret to making perfectly Seared Restaurant-Style Ahi Tuna in under 10 minutes. Full of flavor and easy to make, this recipe will become one of your favorites, especially for last-minute summer dinners or entertaining. I love serving it on top of a delicious Asian-Inspired salad or alongside a cucumber salad and white rice side. The key is all in picking your tuna— a sushi grade tuna steak will hold together better than most other kinds of fish, which tend to flake apart. This makes for a high quality and easy preparation of the dish. My biggest recommendation is to really get the pan SEARING hot. This will help to create that crispy, savory layer which contrasts beautifully to the butter-y, tender inside. Enjoy!
Seared Ahi Tuna with Sesame and Garlic
- 10-16 ounces sushi grade ahi tuna
- 1-2 tbsp coconut aminos
- 2 tbsp grapeseed oil or another high-heat oil for searing
For the sesame crust topping:
- 1.5 tbsp black sesame seeds
- 1.5 tbsp white sesame seeds
- 1 tsp celtic salt
- 1 tsp fresh cracked pepepr
- 1 tsp garlic powder
- 1 tsp coconut sugar
- 1 tsp dried Italian seasoning
- Mix the sesame crust topping ingredients together.
- Pat the ahi dry with paper towels and then place on a plate.
- Using a brush, coat the ahi on all sides with coconut aminos. This step ensures the topping will stick to the tuna.
- Generously sprinkle with the sesame mix, using your hands to press it into the fish. Coat all sides.
- Heat a cast iron skillet over medium high heat until very, very hot. Drizzle the oil into the pan and let it get hot. Note: be careful in these next steps as the oil will be very hot and it goes fast!
- Using tongs, carefully lay the tuna in the pan. Sear 60-90 seconds, or until golden on one side. Carefully flip and sear the other side for 60-90 seconds until golden. Sear the edges using your tongs to hold it up.
- Carefully remove from heat and place tuna on a cutting board. Using a very sharp knife, thinly slice.
- Serve immediately or refrigerate to serve later chilled.