# Seared Ahi Tuna Recipe (Sesame-Crusted, Rare in 10 Minutes) Source: https://trevorfarias.com/recipes/seared-ahi-tuna Author: Trevor (Trevor's Kitchen) Published: 2026-09-08 · Updated: 2026-09-08 Category: Dinner · Cuisine: Asian-American > The best seared ahi tuna uses sushi-grade tuna steaks at least 1 inch thick, briefly marinated in soy sauce, sesame oil, ginger and garlic, then patted dry, pressed into sesame seeds and seared in a smoking-hot skillet for 45 to 60 seconds per side. The outside is crusted and golden while the inside stays deep pink and rare, which is how ahi tuna is meant to be eaten. Slice it thin against the grain and serve with a ginger-soy sauce. ## At a glance - Prep time: 10 minutes - Cook time: 3 minutes - Total time: 25 minutes (Includes 15 minutes of marinating) - Yield: 2 tuna steaks (serves 2 to 3) - Servings: 3 - Calories per serving: 320 ## Ingredients ### For the tuna - 2 sushi-grade ahi tuna steaks, 6 to 8 ounces each, at least 1 inch thick - 2 tablespoons soy sauce - 1 tablespoon toasted sesame oil - 1 teaspoon grated fresh ginger - 1 garlic clove, grated - 1/4 cup sesame seeds, white, black, or a mix - 1/4 teaspoon kosher salt - 1 tablespoon neutral oil, canola, grapeseed or avocado, for the pan ### For the dipping sauce - 3 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 teaspoon toasted sesame oil - 1 teaspoon honey - 1 teaspoon grated fresh ginger - 1 scallion, thinly sliced ## Instructions 1. **Marinate.** In a shallow dish, stir together the soy sauce, sesame oil, ginger and garlic. Add the tuna steaks, turn to coat, and let sit at room temperature for 15 minutes, turning once. Meanwhile, whisk together the dipping sauce ingredients in a small bowl. 2. **Coat with sesame.** Spread the sesame seeds and salt on a plate. Lift the tuna out of the marinade, pat the surfaces dry with paper towels, and press each side into the sesame seeds to coat. _Tip: Dry tuna is the key to a crust. Wet tuna steams and the seeds slide off._ 3. **Heat the pan.** Heat a heavy skillet, cast iron or stainless steel, over high heat until it is smoking hot, about 3 minutes. Add the neutral oil and swirl. 4. **Sear.** Lay the steaks in the pan and sear for 45 to 60 seconds without moving them, until the sesame seeds are golden. Flip with tongs and sear the second side for 45 to 60 seconds. Roll the steaks briefly onto each edge for about 10 seconds. The center should still be deep pink and cool. 5. **Slice and serve.** Transfer the tuna to a cutting board and rest for 2 minutes. Slice against the grain into 1/4-inch pieces with a sharp knife. Fan onto plates and serve with the dipping sauce. ## Equipment - Heavy skillet (cast iron or stainless steel) - Tongs - Very sharp knife - Shallow dish for marinating - Paper towels ## Notes - Buy sushi-grade tuna at least 1 inch thick, and serve it rare. - The pan must be smoking hot before the tuna goes in. - Total cooking time is about 2 minutes. Set a timer. ## Why this recipe works - A very hot pan sears the outside in under a minute, so the center never has time to cook past rare. - Thick steaks, at least an inch, are essential; thin ones cook through before they brown. - Patting the marinated tuna dry lets the sesame seeds stick and the crust form instead of steaming. - Slicing against the grain into thin pieces makes the tuna tender and shows off the pink center. ## What is sushi-grade tuna, and where to buy it Sushi-grade or sashimi-grade is not a regulated term, but it signals that the seller considers the fish safe to eat raw, usually because it was flash-frozen at sea to kill parasites. Buy from a reputable fish counter, a Japanese market, or a good online fish seller, and ask specifically for tuna you can serve rare. Look for deep red or pink flesh with a translucent sheen and no brown edges or fishy smell. Frozen sushi-grade ahi is often better than the fresh tuna at a supermarket, since it was frozen within hours of being caught. Thaw it overnight in the refrigerator, still wrapped, and use it the same day. ## How long to sear ahi tuna For a 1-inch steak in a smoking-hot pan, 45 to 60 seconds per side gives a rare center with about a 1/4-inch cooked band on each side. For medium-rare, go 90 seconds per side. Past that, the tuna loses what makes it special. A 1 1/2-inch steak can take 60 to 75 seconds per side and still be rare. Do not be tempted to sear the edges for long; a quick 10-second roll on each edge is plenty. ## Ginger-soy dipping sauce Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon grated fresh ginger and 1 sliced scallion. Serve alongside the sliced tuna, or spoon it over. A dab of wasabi or a spoonful of chili crisp turns it up. ## How to serve seared tuna - Over steamed rice with avocado, cucumber and the dipping sauce, poke-bowl style. - On a salad of mixed greens, mango and sesame vinaigrette. - With roasted baby potatoes and edamame for a simple plated dinner. - Sliced thin as an appetizer with pickled ginger and wasabi. ## Storage - Seared tuna is best eaten immediately. Leftovers keep, tightly wrapped, in the refrigerator for 1 day and are good cold on a salad. - Do not reheat; it will cook through and turn dry. - Raw tuna should be cooked the day it is bought or thawed. ## Variations - Blackened ahi: skip the sesame seeds and coat the tuna in 2 tablespoons Cajun or blackening seasoning before searing. - Peppercorn crusted: use coarsely cracked black pepper instead of sesame seeds. - Ahi tuna poke bowl: cube the seared tuna and serve over rice with avocado, cucumber, edamame, and the dipping sauce mixed with a spoonful of mayonnaise and sriracha. - Grilled: brush the marinated steaks with oil and grill over very high heat for 1 minute per side. ## Frequently asked questions **Is it safe to eat seared ahi tuna rare?** Yes, if it is sushi-grade tuna from a reputable source that has been handled and kept cold properly. Commercially frozen tuna has been treated to kill parasites. If you are pregnant or immunocompromised, cook the tuna through instead, or choose another fish. **How long do you sear ahi tuna?** About 45 to 60 seconds per side in a smoking-hot pan for a 1-inch steak with a rare center. Ninety seconds per side gives medium-rare. Longer than that and the tuna becomes dry and gray. **Why won't my sesame seeds stick?** The tuna was too wet. Pat it dry after marinating, then press it firmly into the seeds. A thin film of the marinade left on the surface is enough to hold them. **Can I use frozen tuna steaks?** Yes, and they are often the best choice. Thaw them overnight in the refrigerator, never at room temperature or in the microwave, and pat them very dry before cooking. **What does ahi tuna taste like?** Mild, clean and meaty, with a texture closer to a rare steak than to flaky fish. It is not fishy when fresh. The sesame crust and soy marinade add savory, nutty flavor to the outside while the center stays delicate. ## Nutrition (per serving, estimated) - Calories: 320 - Fat: 15 g - Saturated fat: 2 g - Carbohydrates: 6 g - Fiber: 1.5 g - Sugar: 2.5 g - Protein: 38 g - Sodium: 1050 mg - Cholesterol: 60 mg --- Recipe by Trevor. Full page with photos: https://trevorfarias.com/recipes/seared-ahi-tuna Structured data (JSON): https://trevorfarias.com/recipes/seared-ahi-tuna/recipe.json