Description
Learn how to sear sushi grade yellowfin tuna perfectly for a quick, healthy, and gourmet dinner. This Asian tuna recipe is simple to make.
Ingredients
Scale
- 2 (6-ounce) sushi grade ahi tuna steaks
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
- 1/4 cup sesame seeds (mixed black and white, optional)
Instructions
- Pat the ahi tuna steaks completely dry using paper towels. This helps achieve a good sear.
- In a small bowl, whisk together the sesame oil, soy sauce, ginger, and minced garlic. Brush this mixture evenly over all sides of the tuna steaks.
- If using, spread the sesame seeds on a plate and press each side of the tuna steaks into the seeds until coated.
- Heat a heavy-bottomed skillet, like cast iron, over high heat until it is very hot. You want the pan hot enough that a drop of water sizzles immediately.
- Carefully place the seasoned tuna steaks into the hot, dry skillet. Do not move them for 1 to 1.5 minutes per side for rare to medium-rare.
- Sear for 1 minute on the first side, flip, and sear for 1 minute on the second side. For a slightly more cooked center, add 30 seconds per side.
- Remove the tuna from the pan immediately. Let the steaks rest on a cutting board for 5 minutes before slicing against the grain into 1/4-inch thick pieces.
Notes
- For the best results, use high-quality, sushi grade yellowfin tuna.
- If you prefer a stronger crust, you can substitute the sesame oil with avocado oil for searing, as it has a higher smoke point.
- Serve immediately with a side of steamed rice and soy sauce or a drizzle of sriracha mayo for an Asian tuna recipe favorite.
- Prep Time: 10 min
- Cook Time: 3 min
- Category: Dinner
- Method: Pan Searing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 steak
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 32
- Cholesterol: 75