Tuna and salmon are two very popular fish in our home. We love them sashimi-style, in a poke bowl, or as lightly seared steaks. The best part about both these fish is that they need very little cooking.
Why make this ahi tuna recipe?
The recipe is very simple and easy with few ingredients easy to find sushi-grade fish. The cooking time is less than 6 minutes which is perfect seared on the outside still red on the inside. You can serve it over rice, noodles, or alongside a salad. It is very healthy and perfect for a weekday or weekend dinners.
Ingredients and substitutes
Tuna – Since we eat this tuna almost raw, it is very important to buy sashimi grade tuna from a local grocery store but make sure it is a trustworthy source. Two types of tuna are most commonly used – the yellowfin and bigeye. Bigeye tuna has a rich, buttery taste with a smooth texture, while yellowfin tuna has a mild flavor and firmer texture. The bluefin tuna is similar to flavor and texture of the yellowfin but more expensive and rare to come by. Mirin – This is a Japanese sweet sauce. You can easily replace it with maple syrup or honey. Soy sauce – I prefer to use low-sodium soy sauce so the tuna is not too salty. And if you have regular soy sauce, use it but don’t add any more salt for seasoning until you taste it. Rice vinegar – This is Japanese rice vinegar. You can also use lemon juice or apple cider vinegar. Sesame oil – Adds a nice Asian flavor to the dish. And while you can certainly omit it, I highly recommend it. If not you can use a few tablespoons of olive oil too.
How to make ahi tuna steak recipe
In a small bowl with whisk combine all the tuna steak marinade ingredients – soy sauce, rice vinegar, mirin, sesame oil, sliced ginger & garlic, scallions, and chilly flakes.Pro tip – Use glass or plastic, never metal when marinating. Otherwise, the acid ingredients in the marinade can react with the metal.
Place the tuna steaks in the marinade and turn them over a few times to coat well. Leave to marinate for 15 minutes up to an hour.Pro tip – You can marinate the tuna for up to 3 hours in the fridge. Sear tuna steaks – Heat a cast iron skillet on medium-high heat. Add the olive oil and let the pan become very hot. Place the two tuna steaks in the skillet. Season with kosher salt and black pepper.Pro tip – The pan must be smoking hot. This will give a nice sear and color on the tuna.
Cook the steak for 1 to 1 1/2 minute on each side (medium-rare)Pro tip – You can do up to 2 minutes on each side if you like it less rare. I would not recommend more than 2 minutes.
Remove from the pan and let rest for 5 to 7 minutes. Then, slice and garnish with chopped scallions. Drizzle with lime juice. Serve with plain jasmine rice, a side salad, and a vegetable side dish for a complete meal.
Tips for Success
Choose high-quality tuna: Start with fresh, sushi-grade tuna if possible. Yellowfin or ahi tuna is commonly used for seared tuna steaks because of its firm texture and rich flavor. Thaw if frozen: If your tuna is frozen, thaw it in the refrigerator overnight. Avoid using the microwave or running it under hot water, which can cause uneven thawing and negatively impact the texture. Pat dry: Before searing, make sure to pat the tuna steak dry with paper towels. Moisture on the surface can prevent a good sear. Season generously: Season both sides of the tuna steak with salt and pepper, and consider adding some sesame seeds or spices like paprika, cayenne, or crushed red pepper for extra flavor. Preheat the pan: Use a heavy-bottomed skillet or a cast-iron pan to sear your tuna. Heat the pan over high heat until it’s very hot, almost smoking. You want to create a great sear quickly. Use a high smoke-point oil: Add a small amount of oil with a high smoke point, such as grapeseed, canola, or vegetable oil, to the hot pan. Coat the pan evenly. Sear briefly: Place the tuna steak in the hot pan and sear for 1-2 minutes per side for rare to medium-rare doneness. Adjust the cooking time to your preference, but be careful not to overcook it, as tuna can become dry and tough. Don’t overcrowd the pan: Cook the tuna steaks in batches if necessary to avoid overcrowding the pan. Overcrowding can reduce the pan’s temperature and prevent a good sear. Use tongs: Use tongs to flip the tuna steak gently, as a spatula might tear the delicate flesh. Rest before slicing: After searing, let the tuna steak rest for a couple of minutes on a cutting board. This allows the juices to redistribute and keeps the steak moist. Slice thinly: To serve, thinly the seared tuna steak against the grain. This will help maintain the tenderness of the meat. Serve with dipping sauce: Consider serving your seared tuna steak with a dipping sauce, such as soy sauce and wasabi, a sesame ginger sauce, or a citrusy ponzu sauce, to enhance the flavors.
Creative ways to serve tuna steak.
Seared ahi tuna steak is a versatile ingredient that can be served in various creative ways to impress your guests or simply enjoy a unique meal. Here are some creative ideas:
Seared Tuna Poke Bowl: Create a colorful and healthy poke bowl by topping a bed of sushi rice with seared tuna slices. Add an assortment of fresh vegetables like cucumber, avocado, radishes, and seaweed salad. Drizzle with soy sauce, sesame oil, and a sprinkle of sesame seeds for extra flavor. Tuna Tataki Salad: Slice seared tuna thinly and arrange it over a bed of mixed greens or arugula. Add some mango or papaya slices, chopped nuts, and a zesty citrus vinaigrette for a refreshing salad. Tuna Tacos: Fill soft corn or flour tortillas with seared tuna slices, shredded cabbage, avocado slices, and creamy sriracha mayo or wasabi mayo sauce. Top with chopped cilantro and lime wedges for a burst of flavor. Tuna Carpaccio: Slice the seared tuna paper-thin and arrange it on a plate. Drizzle with a simple dressing made of olive oil, lemon juice, capers, and thinly sliced red onions. Garnish with microgreens and sea salt for an elegant appetizer. Tuna Slider Sandwiches: Place seared tuna slices between mini slider buns along with your choice of toppings, such as lettuce, tomato, pickles, and a unique sauce like wasabi aioli or mango salsa. Tuna Sushi Burrito: Create a large sushi burrito by wrapping seared tuna, avocado, cucumber, rice, and your favorite sushi fillings in a sheet of seaweed or a large tortilla. Slice it in half for a handheld delight. Tuna Pizza: Use a thin pizza crust or naan bread as a base and spread a thin layer of wasabi mayo or Sriracha mayo. Top it with thinly sliced red onion and avocado. After baking, top with thinly sliced tuna and finish with fresh cilantro and a drizzle of soy sauce. Tuna Niçoise Salad: Give the classic Niçoise salad a twist by substituting seared tuna for the traditional canned tuna. Add blanched green beans, boiled potatoes, cherry tomatoes, hard-boiled eggs, olives, and a Dijon vinaigrette for a hearty meal. Tuna Tostadas: Create tostada shells by frying or baking corn tortillas until crisp. Top them with seared tuna, a spicy slaw made of red cabbage and jalapeños, and a drizzle of chipotle crema. Tuna Spring Rolls: Roll seared tuna, cucumber, avocado, and fresh herbs like mint and cilantro in rice paper wrappers. Serve with a dipping sauce made from soy sauce, lime juice, and a touch of honey.
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Frequently asked questions
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