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A perfectly seared Ahi tuna steak sliced thin on a plate with sesame seeds and green onions

Asian-Style Seared Ahi Tuna Steak

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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 49 minutes
Servings 2 servings
Calories 345 kcal

Ingredients
  

  • 2 fresh Ahi tuna steaks (6 oz each, 1-inch thick)
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon hone y
  • 1 tablespoon fresh ginger, finely grated
  • 1 clove garlic , minced
  • 1 tablespoon lime juice
  • 1 teaspoon black pepper
  • 1 tablespoon neutral high-smoke point oil (grapeseed or avocado oil)
  • 1 teaspoon toasted white and black sesame seeds
  • 1 tablespoon green onions, thinly sliced on the bias

Instructions
 

  • Combine soy sauce, sesame oil, honey, grated ginger, minced garlic, lime juice, and black pepper in a small bowl; whisk until the honey is fully emulsified.
  • Place tuna steaks in a glass dish or food-grade resealable bag. Pour the marinade over the fish, ensuring even coverage. Refrigerate for 30 minutes.
  • Place a heavy-bottomed cast-iron skillet over high heat. Heat the skillet until it reaches the smoke point.
  • Remove tuna from the marinade. Pat the exterior of the steaks lightly with a paper towel to remove excess moisture for an optimal Maillard reaction.
  • Add the neutral oil to the skillet. Once the oil shimmers, place the tuna steaks in the pan.
  • Sear for exactly 90 to 120 seconds per side. The goal is a 1-2mm seared crust while maintaining a cold, pink-to-red center.
  • Transfer steaks to a room-temperature plate or cutting board and allow to rest for 2 minutes to stabilize internal juices.
  • Slice into 1/2-inch thick strips against the grain. Garnish with toasted sesame seeds and sliced green onions.