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Perfectly Seared Ahi Tuna Steaks

Slices of perfectly cooked Seared Ahi Tuna, featuring a bright red center and a thick sesame seed crust.
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Learn how to quickly sear sushi-grade Ahi tuna to achieve a warm, flavorful crust and a cool, raw center.

Ingredients

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  • 2 (6-ounce) sushi-grade Ahi tuna steaks
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon black pepper
  • 1/4 cup sesame seeds (mixed black and white)

Instructions

  1. In a small bowl, whisk together the sesame oil, soy sauce, ginger, garlic, and pepper. This is your marinade.
  2. Place the tuna steaks in a shallow dish and pour the marinade over them, turning to coat both sides. Let the tuna marinate for 10 minutes at room temperature. Do not marinate longer, as the soy sauce can begin to cure the fish.
  3. Place the sesame seeds on a plate. Remove the tuna from the marinade, letting excess drip off, and press each side of the steaks firmly into the sesame seeds until well coated.
  4. Heat a heavy-bottomed skillet, such as cast iron, over high heat until it is very hot. You want the pan almost smoking.
  5. Carefully place the sesame-crusted tuna steaks into the hot, dry skillet. Sear for 60 to 90 seconds per side for rare (cool center) or up to 2 minutes per side for medium-rare.
  6. Remove the tuna from the skillet immediately. Let the steaks rest on a cutting board for 5 minutes before slicing.
  7. Slice the tuna against the grain into 1/4-inch thick pieces. Serve immediately.

Notes

  • For best results, use sushi-grade yellowfin or bigeye tuna.
  • If you prefer a dipping sauce, mix equal parts soy sauce and rice vinegar with a dash of sriracha.
  • If your skillet is not hot enough, the sesame seeds will burn before the tuna sears properly.

Nutrition

Find it online: https://cookincorner.com/seared-ahi-tuna-recipe-quick-seafood/